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

Quick Pick Mixed Selection

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

$180 – including shipping.

Currently we’re offering the following selection:

  • Mada 2021 Riesling
  • Mada 2021 Shiraz
  • Mada 2021 Rouge
  • Mada 2021 Prosecco
  • Mada 2019 Pinot Gris
  • Mada 2020 Blanc

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

180.00 AUD Add to cart

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Premium Mixed Six Pack

Our premium mixed six pack. Two bottles each of our 2021 Gundaroo Riesling, 2021 Tumbarumba Chardonnay and 2021 Murrumbateman Shiraz.

230.00 AUD Add to cart

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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%

30.00 AUD Add to cart

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2021 Riesling

Orange blossom, crushed lime leaves with fine chalky texture.

Vineyard: Lambert Vineyard. Gundaroo, NSW.

Planted: 1994

Soil type: Shale and Quartz fragments amongst Clay Loams.

Clone: D2V2

Picking date:  March 8

Picking method: Hand picked.

Processing: Mostly (90%) whole-bunch pressed to steel and ceramic for fermentation. 10% de-stemmed to ceramic for natural fermentation on skins.

Filtration: Yes

Alc: 11.5%

35.00 AUD Add to cart

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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%

28.00 AUD Add to cart

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2021 Chardonnay

Lemon curd, toasted figs with bursts of seablite and savoury fine texture.

Vineyard: Mountain View Vineyard. Tumbarumba, NSW.

Planted: 1994

Soil type: Red Podzolic Granite

Clone: I10V5

Picking date:  March 9

Picking method: Hand picked.

Processing: Whole-bunch pressed to new French oak (50%) and Concrete (50%). High solid ferments with natural yeast strains. Partial malolactic fermentation.

Filtration: Yes

Alc: 13.0%

40.00 AUD Add to cart

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2022 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

Processing: Moderate pressings included for added tannin extract.

Fermentation: Steel (65%), whole berry ferment (20%), and old French oak (15%).

Filtration: Yes

Alc: 12.0%

30.00 AUD Add to cart

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2022 Nebbiolo Rosé

Watermelon slushy, smashed nectarine and orange rind.

Vineyard: Mullany Family. Wombat, Young, NSW.

Planted: 1996

Soil type: Ancient red sands, shale, granite.

Picking date: March 21.

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

Fermentation: Steel (60%), old French oak (30%), and whole berry ferment (10%).

Filtration: Yes

Alc: 12.5%

30.00 AUD Add to cart

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2021 Rouge

Opulent purple fruits, roasted thyme leaves with a long, provocative finish.

Growers: Gerard Hines, Maimuru, NSW

Planted: 2002

Soil type: Clay loam over Granite and Basalt.

Picking dates: March 7 & April 1.

Picking method: Hand harvested with minimal vineyard sorting.

Blend: Shiraz 50%, Cabernet Sauvignon 30%, Nebbiolo 20%

Processing: All three varieties fermented separately, whole bunches included on Shiraz only. Moderate fermentation work through pigéage and remontagé, with extended post ferment maceration on the Nebbiolo.

Maturation: 12 months in neutral French oak, and Ceramic vessels.

Alc: 13.0%

30.00 AUD Add to cart

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2021 Syrah Nouveau (Sold Out)

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%

OUT OF STOCK

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2021 Shiraz

Mulberries, violets and twig spice. Concentration, wild game with powerful back end.

Vineyards: Yass River, Murrumbateman, NSW
Poachers, Murrumbateman, NSW

Planted: 1995-1998

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

Clone: PT23 and 1654

Picking dates:  March 11 and 20.

Picking method: Hand harvested with minimal vineyard sorting.

Processing: 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%

40.00 AUD Add to cart

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Contact

Hamish Young

0406 790 975
hamish@madawines.com.au
PO BOX 73, Campbell, ACT 2612

CELLAR DOOR
Currently we have no tasting facilities. We hope to change this one day and look forward to hosting you in the future.

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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