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.

Walking through vineyard

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.

Topping up wine barrel
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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.

Walking through vineyard

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 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%

 

26.00 AUD Add to cart

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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%

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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%

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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%

 

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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%

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

Maturation: Ceramic and steel for 5 months.

Pressing: Light

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

**Volume discounts or any discount coupons do not apply to this mixed pack.

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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

 

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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%

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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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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

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