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 each parcel of 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 expressive 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

Sui Generis IX

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.

 

2023 Hilltops Montepulciano

Grown on the highly regarded Grove Estate vineyard, these youthful vines produce a joyful expression Montepulciano. A mixture of whole bunch and de-stemmed fruit for wild fermentation. Gentle plunging across four weeks before resting in ceramic and older oak for 10 months.

Artwork by PAW, Paul Licayan

As an artist, my work is driven by the desire to capture the essence of contrast and harmony in everyday life. The piece I’ve created for this collaboration with a smooth red wine reflects this passion, using vibrant petals and abstract worms set against bold black lines and curves to explore the balance between softness and strength. The colourful petals represent the rich, complex flavours found in the wine, while the black lines and curves embody the structure and smooth finish that tie these elements together.

This collaboration was inspired by the idea that, much like art, wine is an experience—a journey of discovery that engages the senses and stirs the soul. The smoothness of the wine parallels the fluidity of the curves in my artwork, while the bright colours express the lively notes that emerge with each sip. Through this piece, I aim to create a visual representation of the wine’s character, inviting viewers and drinkers alike to savour the interplay of flavours, forms, and emotions that define this unique partnership.

https://www.instagram.com/pawglhf/

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2024 Prosecco

Green apple pulp, honeydew sorbet and lemograss.

Vineyard: Freeman Vineyards. Prunevale, Hilltops, NSW.

Planted: 2016

Soil type: Granite, Clay Loam, Shale.

Picking date: March 15

Processing: Moderate pressings included for added tannin extract.

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

Alc: 11.5%

 

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2023 Oak Hill Riesling

Pure white flowers, crushed alpine rocks and lemon pith.

Vineyard: Oak Hill, Gundaroo, NSW (Formerly known as Lambert Vineyard)

Planted: 1994

Soil type: Shale and Quartz fragments amongst Clay Loams.

Clone: D2V2

Picking date:  March 17

Processing: Whole-bunch pressed to steel and ceramic for fermentation. Six months on lees prior to bottling.

Alc: 11.5%

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2024 Blanc

Musk sticks, lychee and fairy floss. Zesty, yet spicy texture.

Vineyard: Freeman Vineyards. Prunevale, Young, NSW.

Planted: 1995

Soil type: Granite, Clay Loam, Shale.

Picking date: February 13

Winemaking Notes: Field Blend. De-stemmed and cold soak for 15 hours. Moderate pressings included for added texture and tannin extract. Fermentation stainless steel at cool temperatures.

Fermentation: 100% Steel.

Blend: Pinot Gris 44%, Gewürztraminer 34%, Riesling 22%

Alc: 12.5%

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2023 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: March 12

Processing: Moderate pressings included for added texture and tannin extract.

Fermentation: Steel (55%), old French oak (25%), and whole berry ferment (20%).

Filtration: Yes

Alc: 12.0%

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2023 MV Chardonnay

Lively pear and toasted cashews. Showing restraint, yet concentrated with a soft finish of white peach and praline.

Vineyard: Mountain View Vineyard. Tumbarumba, NSW.

Planted: 1994

Soil type: Red Podzolic Granite

Clone: I10V5

Picking date:  March 27

Processing: Whole-bunch pressed to one and two year old French oak (60%) and Concrete (40%). High solid ferments with natural yeast strains. Partial malolactic fermentation.

Alc: 13.0%

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2023 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: April 1

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

Fermentation: Steel (60%), old French oak (33%), and carbonic maceration (7%).

Filtration: Yes

Alc: 12.5%

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2023 Rosé MAGNUM

Watermelon slushy, smashed nectarine and orange rind.

Vineyard: Mullany Family. Wombat, Young, NSW.

Planted: 1996

Soil type: Ancient red sands, shale, granite.

Picking date: April 1

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

Fermentation: Steel (60%), old French oak (33%), and carbonic maceration (7%).

Filtration: Yes

Alc: 12.5%

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2023 Syrah

Big opulent fruit. Mixed berry roulade with fine seductive tannins.

Vineyard: Freeman, Prunevale (Hilltops) and Yass River, Murrumbateman.

Soil type: Granite, wind swept red sand.

Picking date:  March 14 & April 4

Fermentation: Mostly whole berries with moderate fermentation work to push opulent fruit forward, balanced by a small component of carbonic maceration.

Maturation: Ceramic and neutral French oak

Alc: 13.0%

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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%

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2023 Bit of Heaven Sangiovese

Red currant, kirsch and fruit cake spice with subtle soft tannins.

Vineyard: Bit of Heaven, Wombat, NSW

Planted: 2015

Soil type: Clay loams amongst decomposing granite.

Picking dates:  April 19

Processing: De-stemmed for fermentation with light fermentation work over 3 weeks.

Maturation: 10 months in French oak barriques. 15% New.

Alc: 13.0%

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2023 Poachers Shiraz

Seductive and balanced. Pretty red cherry and dark plums into cedar wood, alpine herbs and toasted waffles.

Vineyard: Poachers, Murrumbateman, NSW

Planted: 1998

Soil type: Mostly clay loam over Granite.

Clone: PT23

Picking dates:  March 27

Picking method: Hand harvested with minimal vineyard sorting.

Processing: 40% whole bunches included during fermentation. Moderate fermentation work through pigéage and remontagé.

Maturation: 14 months in French oak barriques. 25% New.

Alc: 13.5%

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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 – Nectar Wine Distribution 
Cam Marshall
0412 938 585
cam@nectarwine.com.au

Mick Stott
0408354147
mick@nectarwine.com.au

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