2021 Pinot Gris

Lemon guava, spiced pears, mandarin peel with tear drop texture.

Vineyard: Freeman Vineyards. Prunevale, Young, NSW.

Planted: 1995

Soil type: Granite, Clay Loam, Shale.

Picking date: February 19

Picking method: 90% machine harvest to enhance time on skins, 10% hand picked.

Processing: Moderate pressings included for added tannin extract.

Fermentation: Steel (70%), whole berry ferment (20%), and old French oak (10%).

Filtration: Yes

Alc: 12.0%

2020 Sauvignon Blanc

Crushed herbs, savory and jam packed with succulent, grainy texture.

The 2020 harvest was sourced from further afield with the help of good friends. Barney Flanders (Garagiste wines), thank you for your assistance in un-earthing this Sauvignon Blanc.

Vineyard: Teurong, Mornington Peninsula

Planted: 1996

Soil type: Brown clay loams

Picking date: March 23

Picking method: Hand harvested.

Processing: 70% Whole bunch pressed to Concrete for fermentation. 30% Carbonic maceration.

Fermentation: Indigenous yeast.

Filtration: Yes

Alc: 12.5%

2021 Nebbiolo Rosé

Smashed strawberries, peach coulis and orange peel.

Vineyard: Mullany Family. Wombat, Young, NSW.

Planted: 1996

Soil type: Granite, Shale, Clay Loam.

Picking date: March 5 and 10.

Picking method: 60% machine, 40% hand picked.

Processing: Moderate pressings included for added tannin extract and subsequent texture to balance the crunchy acidity.

Fermentation: Steel (60%), old French oak (32%), and whole berry ferment (8%).

Filtration: Yes

Alc: 12.5%

2020 Syrah Nouveau

Anise, toasted cloves, red fruits and soft seductive tannins.

The 2020 harvest was sourced from further afield with the help of good friends. Barney Flanders (Garagiste wines), thank you for your assistance in un-earthing this beautiful Syrah.

Vineyard: Teurong, Mornington Peninsula

Planted: 1996

Soil type: Brown clay loams

Picking date: March 25

Picking method: Hand harvested.

Fermentation: 100% Carbonic Maceration. Indigenous yeast.

Maturation: 50% neutral French oak, 50% ceramic.

Filtration: No

Alc: 13.0%

Sui Generis VI

Our Sui Generis range is born from a desire to keep exploring. With no Sui Generis wine ever being the same, we’re given an empty canvas to look at new varieties, vineyard sites, and wine styles. With each wine we build new friendships through collaborations with local creatives on labels.

2020 Vermentino

While being thrown a few curve balls in 2020 we were forced to search a little further afield to find small parcels of fruit. This Vermentino was farmed utilising organic practises by Ash Ratcliff at Ricca Terra Farms, Riverland.

The beautiful, expressive Vermentino spent 6 weeks on skins before going through secondary fermentation in steel. No filtration or additions besides a very small sulphur add (20ppm) prior to bottle in December 2020.

Artwork: Charlie Murray, and Cam Tidy – Fine Works.

“A non-standard label for a non-standard wine. Sui VI is a complex drop, equal parts playful and refined. Our creative direction embodies this duality in a tactile design that starts tapping your senses from the moment you start interacting. The overwhelming characteristic of this wine for us was its smoothness. We naturally gravitated towards using an organic shape that holds hands with the typography as it flows around the bottle. It was the perfect case of an open brief with Hamish simply saying, “go to town on this one guys”. So that’s what you’re looking at – the result of freedom in creative expression and a collaboration that was as fun to roll out as it is to drink.”  

https://fine.works

Quick Pick Mixed MADA Selection

A mixed six pack from our cellar. Hand selected current releases and previous vintage wines that are worth revisiting!

Currently we’re offering the following selection:

• Mada 2019 Shiraz
• Mada 2020 Syrah Nouveau
• Mada 2017 Riesling
• Mada 2021 Rosé
• Mada 2019 Pinot Gris
• Mada 2020 Sauvignon Blanc

2020 Blanc (Sold Out)

The little aromatic one, with crushed herbs and spice. Zibibbo, Vermentino, Pinot Gris.

Following the fires, the 2020 harvest was sourced from further afield with the help of good friends. Thank you Ash Ratcliff and Michael Archer for your assistance in un-earthing this beautiful fruit.

Vineyard: Barmera, Riverland.

Soil type: Rich, red sandy loam.

Picking date: February 22

Picking method: Hand harvest.

Processing: Each component fermented separately. Whole berries incorporated on Zibibbo and Vermentino.

Fermentation: Natural, in steel.

Pressing: Free run and light pressings.

Filtration: Yes

Alc: 11.5%

Production: 200 dozen

2019 Rouge (Sold Out)

Pretty and juicy. Succulence of dark cherries with baking spice and dried roses.

Growers: Richard Parker, Murrumbateman, NSW
Nathan Brown, Murrumbateman, NSW

Planted: 1997-2002

Soil type: Mostly clay loam over Granite. Some shale.

Picking dates:  March 10 & 18.

Picking method: Hand harvested with minimal vineyard sorting.

Processing: Syrah co-fermented with approximately 4% Gewürztraminer. Sangiovese 70% Whole Bunches retained for fermentation.

Fermentation: Moderate fermentation work through pigéage and remontagé, with extended post ferment maceration on the Sangiovese.

Maturation: 12 months in neutral French oak of varying capacity.

Alc: 13.0%

2019 Chardonnay (Sold Out)

Quince paste over lemon curd with savoury, nutty texture.

Grower: The Johansen Family

Planted: 1994

Soil type: Red Podzolic Granite

Picking date:  March 5

Picking method: Hand harvested with minimal vineyard sorting required

Processing: Whole-bunch pressed to new French oak (40%) and Concrete (60%).

Fermentation: High solids. Natural yeast. Minimal post-ferment batonage. Partial malolactic fermentation.

Filtration: Yes

Alc: 13.0%

2019 Shiraz (Sold Out)

Red fruits, violets and spice, wild game charcuterie over camp fire ash.

Growers: Neil McGregor, Murrumbateman, NSW
Will Bruce, Murrumbateman, NSW

Planted: 1995-1998

Soil type: Mostly clay loam over Granite. Some shale.

Picking dates:  March 8-17.

Picking method: Hand harvested with minimal vineyard sorting.

Processing: Approximately 40-50% Whole Bunches retained for fermentation.

Fermentation: Each vineyard fermented separately, incorporating 40-50% whole bunches. Moderate fermentation work through pigéage and remontagé.

Maturation: 10 months in French oak of varying capacity. 25% New.

Filtration: Coarse

Alc: 13.5%

2019 Prosecco (Sold Out)

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