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 VIII
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.
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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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2022 Lambert Riesling
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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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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2022 MV Chardonnay
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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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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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
