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

2021 Pet Nat (CELLAR SALE)

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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2022 Lambert Riesling (CELLAR SALE)

Granny Smith, crushed lime leaf with superior acidity and lemon rind texture.

Vineyard: Lambert Vineyard. Gundaroo, NSW.

Planted: 1994

Soil type: Shale and Quartz fragments amongst Clay Loams.

Clone: D2V2

Picking date:  March 17

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%

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2021 Blanc (CELLAR SALE)

Musk sticks, lychee and rosewater. Spicy texture.

Vineyard: Freeman Vineyards. Prunevale, Young, NSW.

Planted: 1995

Soil type: Granite, Clay Loam, Shale.

Winemaking Notes: Field Blend. De-stemmed and cold soak for 12 hours. Moderate pressings included for added texture and tannin extract. Fermentation stainless steel at cool temperatures.

Fermentation: 100% Steel.

Blend: Gewürztraminer I Pinot Gris I Riesling

Alc: 12.5%

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2019 Pinot Gris (CELLAR SALE)

Red apple, green figs, spice with smashed mandarin peel texture.

The 2019 harvest was sourced from further afield with the help of good friends.

Vineyard location: Mt Alexander, Bendigo.

Soil type: Sandy Granite.

Picking date: March 10

Picking method: Machine harvest to enhance time on skins.

Processing: Firmly pressed to steel and oak for fermentation. 7% whole berry fermented Vermentino added at blending to provide textural depth.

Fermentation: Natural, in steel and oak.

Pressing: Free run and light pressings.

Filtration: Yes

Alc: 12.5%

Production: 500 dozen

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2017 Sauvignon Blanc (CELLAR SALE)

Dried herbs, savory and jam packed with succulent texture.

Vineyard: William Bruce, Murrumbateman, NSW.

Planted: 1996

Soil type: Clay loam over Granite.

Picking date: March 8

Picking method: Hand harvested and sorted in vineyard

Processing: Whole bunch pressed. 15% bunches retained and destemmed for fermentation in concrete.

Fermentation: Natural Fermentation in concrete (50%), and French Oak (50%)

Pressing: Free run only.

Filtration: Yes

Alc: 12.5%

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Sui Generis VIII (CELLAR SALE)

About the wine:

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.

This wine, being the eighth Sui Generis release, is a playful expression of Rosé with carbonic Pinot Gris covered in Muscat d’Alexandria juice. The result is perfumed and elegant with underlying richness.

About the artist:

Jess Herrington is a creative artist and designer working with new technologies such as artificial intelligence (AI), augmented reality (AR), and virtual reality (VR). She is also a neuroscientist specialising in human visual perception. In her creative work, Jess explores digital sensory experiences such as touch, taste, scent, vision and sound. She creates surreal worlds, exploring how we can represent ourselves in the age of the internet. Jess believes in the power of AI as a tool to amplify human creativity, rather than replace it. Her experimental approach often revolves around altering how we see ourselves and others through play and interaction.

About the work:

In this project taste descriptors from the wine were used as a basis for word prompts to develop a range of sample images using AI. The wine taste descriptors included key words like: Quince, ginger, chai tea. Big Melon hit. Tear drop mouthfeel, with an almost powdery pink marshmallow texture late. These prompts were developed with an emphasis on rendering seductive yet contrasting visual textures reminiscent of the taste of the wine. Jess then created and reworked a small series of images using Dalle and Stable Diffusion (deep-learning AI models), as well as passing them through other AI systems (often reworking images back and forth, many times in some cases). For the video, the original prompt was again re-worked and tailored to Disco Diffusion – an AI video tool. Each frame was created individually which was then put together as a video sequence.

https://www.jessherrington.com/

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2021 Chardonnay (CELLAR SALE)

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%

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2022 MV Chardonnay (CELLAR SALE)

White florals, toasted figs with bursts of lemon curd and savoury fine texture.

Vineyard: Mountain View Vineyard. Tumbarumba, NSW.

Planted: 1994

Soil type: Red Podzolic Granite

Clone: I10V5

Picking date:  March 25

Picking method: Hand picked.

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.

Filtration: Yes

Alc: 13.0%

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2022 Nebbiolo Rosé (CELLAR SALE)

Watermelon slushy, smashed nectarine and orange rind.

Vineyard: Mullany Family. Wombat, Young, NSW.

Planted: 1996

Soil type: Ancient red sands, shale, granite.

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 (CELLAR SALE)

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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2022 Syrah Nouveau (CELLAR SALE)

Summer loving red. Mixed berry roulade with fresh seductive tannins.

Grower: Brian Freeman, Prunevale, NSW

Planted: 2002

Soil type: Granite, wind swept red sand.

Picking date:  March 13

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

Maturation: Ceramic and neutral oak for five months.

Filtration: No

Alc: 13.0%

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2021 Rouge (CELLAR SALE)

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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2021 Shiraz (CELLAR SALE)

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%

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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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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 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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2022 Freeman Sangiovese

Spiced redcurrants, fresh rosewater, bright cherries, and silky tannins.

Vineyard: Freeman, Prunevale, NSW

Planted: 2018

Soil type: Clay loams amongst decomposing granite.

Picking dates:  March 19

Picking method: Hand harvested.

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

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

Alc: 13.0%

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2022 Yass River Shiraz

Opulent mulberries, violets and thyme twig spice with a concentrated, seductive drive.

Vineyard: Yass River, Murrumbateman, NSW

Planted: 1995-1998

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

Clone: PT23 and 1654

Picking dates:  April 7

Picking method: Hand harvested with minimal vineyard sorting.

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

Maturation: 10 months in French oak barriques. 25% New.

Alc: 13.2%

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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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