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
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.
Picking method: 60% machine, 40% hand picked.
Processing: Whole bunch pressed.
Fermentation: Steel (60%), old French oak (32%), and whole berry ferment (8%).
Pressing: Moderate pressings included for added tannin extract.
Filtration: Yes
Alc: 12.5%
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2020 Pinot Gris
Red apple, green figs, spice with smashed mandarin peel texture.
Following the fires, the 2020 harvest was sourced from further afield with the help of good friends.
Vineyard location: Mt Alexander, Bendigo.
Soil type: Sandy Granite.
Picking date: March 10
Picking method: Machine harvest to enhance time on skins.
Processing: Firmly pressed to steel and oak for fermentation. 7% whole berry fermented Vermentino added at blending to provide textural depth.
Fermentation: Natural, in steel and oak.
Pressing: Free run and light pressings.
Filtration: Yes
Alc: 12.5%
Production: 500 dozen
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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%
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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%
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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 Blanc
- Mada 2020 Rosé
- Mada 2019 Pinot Gris
- Mada 2020 Sauvignon Blanc
**Volume discounts or any discount coupons do not apply to this mixed pack.
184.00 AUD 170.00 AUD
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Sui Generis V (Sold Out)
2019 Nebbiolo Petillant Naturel
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.
Artwork – Tony Curran, Canberra.
“I wanted to make a label that looked like how the wine tasted, which in this case is spacious, bright and effervescent. The colour, transparency and gradients became the analogies to communicate this flavour and in combination with the wiggles fits how this wine should be enjoyed – playfully, with friends and in golden light.”
https://www.tonycurran.net/about
LIMITED – 2 PER CUSTOMER. We understand you want more, but this is extremely limited and we really want everyone to get the chance to enjoy this wine, and the journey it has been on.
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2020 Tempranillo Rosé (Sold Out)
Smashed strawberries, fairy floss and orange peel.
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 Tempranillo.
Vineyard: Teurong, Mornington Peninsula
Planted: 1996
Soil type: Brown clay loams
Picking date: March 18.
Picking method: Hand harvested. Minimal vineyard sorting required.
Processing: Whole bunch pressed.
Fermentation: Natural Fermentation in steel (50%), and old French oak (50%).
Pressing: Moderate pressings included with added tannin support.
Filtration: Yes
Alc: 12.5%
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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
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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%
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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%
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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%
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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
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Contact
Hamish Young
0406 790 975
hamish@madawines.com.au
PO BOX 73, Campbell, ACT 2612
Distribution
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
VIC – Marshall ABV
Cam Marshall
0412 938 585
cam@marshallabv.com.au
