2018 Mayford Porepunkah Ovens Crossing

A blend of Tempranillo and Cabernet Sauvignon et al. Very deep black dark red colour with a dark red hue. Pronounced ripe black cherry and liquorice aromas fill the nostrils with notions of blackberry, vanillin oak, earth and subtle leather also evident. Rich black cherry, liquorice and blackberry fruits overlay an earthy leather, vanillin oak and spice back drop. Ripe chewy mouth feel with fresh acidity and a firm, sturdily built tannin structure. Concludes long and robust yet generously fruited.
Drink over the next 5-6 years.
Alc. 13.9%

Other Reviews….
Do yourself a favour and make this a keeper. While everything is in its place and nicely so, it's still got a way to go, which is the winemaker's intention. It is made with longevity in mind, hence the firm tannin structure and the noted involvement of vanillan oak wrapped around some classy, generous black fruits, spice and wild herbs. The middle palate sings a mighty tantalising song.
Drink by 2032.
95 Points
Jeni Port – James Halliday’s Australian Wine Companion

“Ovens Crossing” is the former name of Porepunkah, the home of Mayford. It’s made with tempranillo and cabernet, mostly, I think. This is in a beautiful drinking spot. One thing I really like about the Mayford reds is that they’re routinely unafraid of tannin but, equally as routine, are so harmonious and integrated. Nothing sticks out. This has some savoury, developed nuances among the mainstay of cherry-plum fruit, with mint, fragrant herb and woodsy spice notes playing key roles too. Oak is present, positive and not dangerous. This is a seriously good red wine.
Drink 2022-2030+
94 Points
Campbell Mattinson – The Wine Front