Story
In the beginning...
…we knew one thing for sure: good people grow good fruit. To create a truly remarkable wine, we had to start by finding the growers who shared our obsession and philosophy.
Thus began a journey of discovery and collaboration that continues to this day. Over the years, we’ve forged relationships with brilliant viticulturists across Canberra’s wine country. Each of them has contributed to the evolution of Mada wines.
The Mada flavour
We produce a certain style of wine, and that style appeals to a certain kind of person. You might spot our name on the wine list of an offbeat inner-city bar, or perhaps on the shelves of an independent bottle shop run by hardcore aficionados.
We’re big on collaboration, too. Each year we team up with local artists to produce a one-off series of Sui Generis wines. These experimental batches combine innovative winemaking with artistic freedom, and the result is never short of spectacular.
The brains behind the bottle
Our head honcho and chief winemaker is Hamish Young. A true believer in the potential of Canberra, Hilltops and Tumbarumba wines, Hamish works tirelessly to ensure our region is at the forefront of Australia’s wine landscape.
Hamish has travelled extensively across the winemaking regions of the world. Through years of experience and experimentation, he’s carved out his own unmistakable style: generous, diligent, complex, and driven by a relentless passion.
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Process
It starts in the soil
We source our fruit from vineyards across the alpine regions of southern New South Wales. Every location is unique. The climate, geography, and mineral composition of the soil determine the character of the fruit — and ultimately the wine.
That’s why the best viticulturists — the ones we’re proud to call partners — have a deep respect for the land on which they practise their craft. They understand the principles of sustainable cultivation. Put love into the soil, and you’ll get love out. By working closely with our growers, every batch of wine becomes a pure expression of the land from which it originates.
It ends in the glass
With the fruit harvested, we get down to the business of making wine. We divide the grapes into several batches, each of which adds a layer of complexity to the finished product. Through a careful, measured approach, we then mix these batches together. We keep tweaking the blend until we arrive at something that deserves to wear the Mada label. The result is an eclectic range of wines, each with its own idiosyncrasies and personality.
Each batch is simply one iteration in an endless quest. To hit the right note. To capture the right essence. And no matter how good it tastes, we’ll get up in the morning and keep trying to make it better.
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Wine shop
2019 Prosecco
Green apples, lemon sherbet. Crunchy and vivacious.
Vineyard: Freeman Vineyards, Hilltops, NSW.
Planted: 2016
Soil type: Granite, clay and red sands.
Picking date: March 19.
Picking method: Machine.
Processing: 12 hours soak before pressing to steel with light pressings.
Fermentation: Fermentation in steel, 3 months extended time on lees. Secondary fermentation via charmat method.
Pressing: Free run and light pressings for enhanced texture.
Filtration: Yes
Alc: 11.9%
Production: 350 dozen
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2019 Riesling
Riesling with skins – Bright, energetic. Some flesh and exotic spice.
Vineyard: Lambert Family, Murrumbateman, NSW.
Planted: 1997
Soil type: Granite, shale, quartz.
Picking date: March 16
Picking method: Hand harvested and sorted in vineyard
Processing: Whole Bunch Pressed. 15% destemmed for ceramic
Fermentation: Fermentation in steel, and ceramic. One ceramic of whole berries on skins for 4 weeks., One ceramic of high solids, matured on lees for two months.
Pressing: Free run only.
Filtration: Yes
Alc: 11.0%
Production: 300 dozen
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2019 Blanc
The little aromatic one. Gewürztraminer, Riesling, Pinot Gris.
Vineyard: Freeman Vineyards, Hilltops, NSW.
Planted: 1988
Soil type: Granite, clay and red sands.
Picking date: February 22 and March 16.
Picking method: Machine (Gewürztraminer), Hand harvest on balance.
Processing: Gewürztraminer de-stemmed and cold soaked for 7 days before pressing. Riesling and Pinot Gris whole bunch pressed.
Fermentation: Fermentation in steel, extended time on lees.
Pressing: Free run only.
Filtration: Yes
Alc: 11.5%
Production: 220 dozen
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2019 Pinot Gris
Juicy pear, and spice with mandarin peel texture.
Vineyard: Freeman Vineyards, Hilltops, NSW
Richard Parker, Murrumbateman, NSW.
Planted: 2007
Soil type: Granite, wind swept red sand.
Picking date: February 28 and March 7.
Picking method: Hand harvested and sorted in vineyard
Processing: Whole bunch pressed. 12% bunches retained for carbonic maceration (30 days).
Fermentation: Fermentation in steel (63%), Natural fermentation in old French oak (25%), Carbonic Maceration (12%)
Pressing: Free run only.
Filtration: Yes
Alc: 12.5%
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2018 Sauvignon Blanc
Dried herbs, savory and jam packed with succulent texture.
Vineyard: William Bruce, Murrumbateman, NSW.
Planted: 1996
Soil type: Clay loam over Granite.
Picking date: March 8
Picking method: Hand harvested and sorted in vineyard
Processing: Whole bunch pressed. 15% bunches retained and destemmed for fermentation in concrete.
Fermentation: Natural Fermentation in concrete (50%), and French Oak (50%)
Pressing: Free run only.
Filtration: Yes
Alc: 12.5%
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2019 Syrah Nouveau
Summer loving red. Mixed berry roulade with soft seductive tannins.
Grower: Richard Cottam, Murrumbateman, NSW
Planted: 1998
Soil type: Granite, wind swept red sand.
Picking date: March 13.
Picking method: Hand harvested and sorted in vineyard
Processing: 1/3rd Whole Bunch for Carbonic Maceration. 2/3rd destemmed.
Fermentation: 1/3rd Carbonic Maceration. 2/3rd whole berry fermentation with Grenache and Mouvedre incorporated.
Maturation: Ceramic and steel for 5 months.
Pressing: Light
Filtration: No
Alc: 13.0%
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2019 Nebbiolo Rosé
Smashed strawberries, fairy floss and orange peel.
Vineyard: Mullany Family, Hilltops, NSW.
Planted: 2005
Soil type: Granite, wind swept red sand.
Picking date: February 22 and March 16.
Picking method: Hand harvested and sorted in vineyard
Processing: Whole bunch pressed. 15% bunches retained for carbonic maceration (30 days).
Fermentation: Natural Fermentation in steel (60%), Natural fermentation in old French oak (25%), Carbonic Maceration (15%)
Pressing: Free run only.
Filtration: Yes
Alc: 12.5%
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2018 Shiraz
Perfumed, elegant, red fruits with an intricate structure.
Grower: Neil McGregor, Murrumbateman, NSW
Will Bruce, Murrumbateman, NSW
Richard Parker, Murrumbateman, NSW
Planted: 1995-1998
Soil type: Mostly clay loam over Granite. Some shale.
Picking date: March 3-8.
Picking method: Hand harvested and sorted in vineyard
Processing: 1/3rd Whole Bunches retained for fermentation with 2/3rd whole berries.
Fermentation: Each vineyard fermented separately, incorporating 1/3rd whole bunches. Moderate fermentation work through pigéage and remontagé.
Maturation: 10 months in French oak. 25% New.
Pressing: Medium
Filtration: No
Alc: 13.5%
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Contact
Hamish Young
0406 790 975
hamish@madawines.com.au
PO BOX 73, Campbell, ACT 2612
Distributors
ACT / SA / WA / NT / TAS
Hamish Young
0406 790 975
hamish@madawines.com.au
NSW / QLD – Whole Bunch Wines
Tristan Habeck
0424 008 326
tristan@wholebunchwines.com.au
Connor Sainsbury-Canham
0450 274 950
connor@wholebunchwines.com.au
VIC – Marshall ABV
Cam Marshall
0412 938 585
cam@marshallabv.com.au
