Young doesn’t own a vineyard or winery, but sourced grapes from local growers and made the wines alongside his old mate Nick O’Leary at Affleck Wines.
Word of the new wines scampered through the trade as soon as Young unscrewed the first samples. Pulp Kitchen, Monster Kitchen and Bar, XO Restaurant, and Bar Rochford all signed up, while Ainslie Cellars and Jim Murphy’s became the first retailers to support the new brand.
Taking the lead from Ravensworth Wines’ Bryan Martin, Young installed a ceramic egg-shaped fermenter ahead of the vintage. “I bought it especially for making riesling”, he says. But he also used it to great effect in Mada Syrah Nouveau 2016, a delicious red included in the first release.
Meet the new Mada wines
Mada Wines Murrumbateman Canberra District Riesling 2016
Fruit source: Four Winds vineyard, Murrumbateman, NSW
Grower John Collingwood
This is not your conventional Australian riesling, where makers focus on aromatics and delicacy by gently removing juice from skin, conducting cool ferments in stainless steel tanks and protecting the wine from air.
Young de-stemmed the bunches directly to the ceramic egg, but pressed a small amount of juice in to encourage the ferment. The fermentation took off spontaneously and after three weeks the now-dry wine was pressed off from the skins.
Together, the air-permeability of the egg and skin contact made the difference between Mada and your conventional riesling. “I wanted the skins to enhance some characters but not make it weird and whacky. It had to be delicious”, he says.
And it is. The colour appears slightly flat, without the burnished look we’re accustomed to. And the aroma emphasises Canberra riesling’s intense citrus character, without the floral layer. A touch of spice adds interest. Although the wine’s dry and just 11% alcohol, the palate continues the intense, varietal citrus theme of the aroma, with a great textural richness not normally seen in young riesling. The wine’s natural acidity gives a lovely, racy freshness to the finish.
Mada Wines Prunevale Hilltops Blanc 2016
(Gewurztraminer about 70%, pinot gris about 25%, the rest riesling)
Fruit source: Brian Freeman vineyard, Hilltops, NSW
Young hales from Gisborne, New Zealand, home of sturdy gewürztraminer. He loves the variety and discovered a good patch of old vines on one of Brian Freeman’s vineyards. He says, “It’s a very phenolic variety and I decided to embrace the phenolics. I de-stemmed it, then a seven-day cold-soak in a fridge pulled out everything I wanted”. He then ran the juice to a stainless steel tank for fermentation. He fermented the other varieties separately and used them “to manage the phenolics”.
Gewurztraminer’s distinctive musk-like character drives the aroma and fresh, zippy flavour. The use of skin contact shows in the fleshy palate with its slightly grippy dry finish.
Mada Wines Wamboin Canberra District Pinot Gris 2016
Fruit source: Lambert family vineyard, Wamboin, NSW
Canberra’s vineyards vary in altitude from around 500 metres near Hall to over 800 metres on the Lake George Escarpment. The cooler conditions up here on the Lambert vineyard suit its old pinot gris vines. Young separated the fruit into three batches. He fermented half of it stainless steel tanks with minor grape solids; 35% of it in a combination of old and new oak barrels; and the rest on skins in an open fermenter.
Young’s picture above shows the dramatic difference in colour from batch to batch. He says the taste differences were just as dramatic. “How will this work?” he wondered, but in the end blended them all together.
The finished wine shows a slight bronze tint, typical of the variety (not surprising when you see the colour of the skin-ferment component). A pure, attractive, pear-like varietal aroma leads to a slick, juicy, lustrously textured palate, laden with pear-like flavours. The dry finishes comes with a mildly tannic tweak.
Mada Wine Syrah Nouveau Murrumbateman Canberra District 2016
(Includes 12% grenache)
Quarry Hill vineyard, Murrumbateman, NSW
It seems the day of the fruity, fleshy, soft, drink-now current-vintage shiraz has finally come – and little wonder with wines of this calibre.
Young says the shiraz ripened earlier than the grenache, so he cold soaked it for a week to retard fermentation. When the grenache finally ripened he de-stemmed it onto the shiraz and let the ferment rip, on skins of course, for eight or nine days.
By now, he’d taken the riesling from the ceramic egg. He filled the egg with the red but had enough to fill an old oak puncheon, too. A few months later the egg and oak components looked very different.
The palate of the egg component had integrated quickly, giving a very clean, aromatic, expressive wine; while the barrel portion showed darker more brooding, savoury character.
The finished blend appeals immediately for its crimson colour, sweet, musk-like aroma, juicy, fruity, mouth-filling flavour and soft tannins.
Still in barrel, to be reviewed after bottling
- Mada Wines Shiraz 2016 – from Yarrh vineyard, Murrumbateman
- Mada Wines Shiraz 2016 – from Wily Trout vineyard, Spring Range
Copyright © Chris Shanahan 2016