2021 Prosecco

Green apple pulp, honeydew sorbet and lemograss.

Vineyard: Freeman Vineyards. Prunevale, Hilltops, NSW.

Planted: 2016

Soil type: Granite, Clay Loam, Shale.

Picking date: February 26

Processing: 8 Hour Cold Soak. Moderate pressings included for added tannin extract.

Fermentation: 100% in steel. Secondary ferment via Charmat method.

Filtration: Yes

Alc: 11.5%

2021 Pétillant Naturel

Loaded with green apple, smashed lime pulp and yuzu.

Vineyard: Minutello Family. Maragle Valley, Tumbarumba, NSW

Vineyard Planted: Established 1981. Prosecco on young grafts.

Soil type: Red Podzolic Granite

Picking date: March 1

Picking method: Hand harvested.

Processing: Moderate pressings included for added tannin extract.

Fermentation: 100% in steel before transfering straight to bottle at approximately 14.5g/L residual sugar in early April.

Filtration: No

Alc: 12.0%

2021 Blanc

The little aromatic one. Turkish delight, nougat and lush textural layers.

Vineyard: Freeman Vineyards. Prunevale, Young, NSW.

Planted: 1995

Soil type: Granite, Clay Loam, Shale.

Picking date: February 23

Picking method: Machine harvest – field blend.

Processing: De-stemmed to press for 12 hours soak. Moderate pressings included for added tannin extract.

Fermentation: 100% Steel.

Blend: Gewürztraminer 60%, Pinot Gris 25%, Riesling 15%

Filtration: Yes

Alc: 12.5%

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%

2021 Nebbiolo Rosé

Smashed strawberries, peach coulis and orange peel.

Vineyard: Mullany Family. Wombat, Young, NSW.

Planted: 1996

Soil type: Ancient red sands, shale, granite.

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 fine crunchy acidity.

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

Filtration: Yes

Alc: 12.5%

2021 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 with sorting in vineyard.

Fermentation: 1/3^rd Carbonic Maceration. 2/3^rd whole berry fermentation.

Maturation: Ceramic and steel for 5 months.

Pressing: Light

Filtration: No

Alc: 13.0%

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 Chardonnay
• Mada 2021 Syrah Nouveau
• Mada 2019 Rouge
• Mada 2021 Rosé
• Mada 2019 Pinot Gris
• Mada 2021 Blanc

Sui Generis VI (SOLD OUT)

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

2020 Sauvignon Blanc (SOLD OUT)

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%

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%