The history of Mayfield dates to 1813 when the explorer William Charles Wentworth become one of the first Europeans to cross the Blue Mountains. He was subsequently granted the ‘Mayfield’ property as thanks from the Governor of NSW.

Mayfield later passed into the ownership of Thomas Icely, before being sold to William Tom, who discovered the first payable gold in Australia at nearby Ophir in 1851. The property grew and prospered under various custodians before the Thomas family purchased the property in 1998 and planted its first vineyard.

In 2021 Mayfield was acquired by the Eastham Family who later acquired the adjoining vineyard, reuniting the original Mayfield property.

“We are excited to be releasing these wines having spent considering time reinvigorating the vineyard,” said Viticulturist and Director, Charles Simons.

“The wines are made in a modern style with a view to highlight the vineyard and its elevation.”

The 2021 Mayfield Chardonnay was produced from 900 metre, 25-year-old vines (CL95 clone), harvested in the cool of the night to retain their freshness and vitality. The wine was matured for seven months in a combination of new (20%) and seasoned French oak to ensure the pristine natural fruit purity was highlighted with the oak adding complexity and depth.

The new Mayfield Riesling and Sauvignon Blanc are both from the cool 2022 vintage. The season experienced later ripening than average due to the cooler temperatures throughout summer; temperatures recorded over December to February did not exceed 30 degrees. This long growing season and extended time on the vine ensured lovely physiological ripeness without the higher alcohols.

The Riesling was fermented to 5g/L residual sugar with 7.5g/L acidity. “This is a block of Riesling at 925 metres elevation, which backs onto our house block, basically in our home’s backyard. It’s one of the best Riesling sites in the region,” said owner John Eastham

The 2022 Mayfield ‘Sophie’s Godmother’ Sauvignon Blanc is from 23-year-old vines grown at a slightly lower elevation of 780 metres. “Named for our daughter’s Godmother who was instrumental in us become the owners of Mayfield, the grapes were fermented in stainless steel and bottled early to capture the region’s fruit purity and natural acidity,” continued John.