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 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.
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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
