MMAD Shiraz 2022
Approximately one third whole bunches for this amiable vintage. Blackberry, Bing cherries and earthy Swiss Chard stem. Caper and olive leaf, black sesame and wattleseed.
Approximately one third whole bunches for this amiable vintage. Blackberry, Bing cherries and earthy Swiss Chard stem. Caper and olive leaf, black sesame and wattleseed.
15% whole bunches fermented in oak and stainless steel. Maturation in concrete and seasoned French oak barrels. Lavender and Forget Me Not florals, blueberry skin
Fermented on full solids in a combination of large format oak foudres, seasoned French oak puncheons, and stainless steel. It was then allowed to rest
Whole berries went into an open fermenter with about 10% whole bunches. Basket pressed to seasoned 500L puncheons and blended in a concrete vat before
Violets, Damson plums skin and black cherries. Mulberry and kalamata olive. Hot sand, black fungi and carob. Paperbark, clove and cinnamon powder. Compact sweet and
Clover, Lilies of the Valley, crab apple and nashi pear. Honeydew melon, celery heart and lime juice. Almond milk creaminess, oyster shell and lingering acidity.
Made from the best barrels from the finest parcels of Shiraz. Heady aromas of tonka bean, blackberry bush, boysenberries and Hawthorn. A snip of lavender,
Blackcurrants, prune plums, Nyon olive. Carob and oolong tea. Wood ear mushroom, Madagascar vanilla and violets. Linear and supple on the palate with clove, cocoa
Picked blackberries, mulberry and cassis. Red tulip, raspberry and Bing cherries. Rosemary, bay leaf and thyme. Granite, tar and clove studs. Lovely pockets of sage
Rosehip, Morello cherries and cranberries. Wafts of kiss peppers, birds eye chillies and rose petals. Sage leaf and rosemary stem. Terra cotta and nutmeg. A
Hibiscus, Rosella and tobacco leaf. Raspberry compote, strawberries and bleeding pomegranate seeds. Red clay, dried paperbark and paprika spice. Red delicious apple skin phenolics, weighty
Sliced pineapple, white peach and Meyer lemon. Crème brulée toffee, apple friand, nutmeg and cinnamon. Elderflower and fennel seed. The palate shows both crunchy acidity
Sourced from McLaren Vale’s first Pecorino plantings. Star fruit, golden kiwi, Johathon apples and calamansi lime. Bubbling hot honeycomb, thyme blossom and caramelised parsnip. An
15% whole bunch, cold soak and pressed to a mix of new and old large French oak vessels. Violets, barberry and Concord grape skin. Prune
Mock orange blooms, lime sherbert and homemade lemonade. Chrysanthemum tea, star fruit and bronze fennel frond. A touch of margarita salt salinity, pine lime and
Sourced from a biodynamically farmed block and fermented in a combination of clay amphora and French barriques of which 20% is new. A purity of
Blackcurrants, blackberries, lavender and lilac. Poppy seed, black peppercorn and mace. Heady spices of clove, nigella seed and allspice. The wine hits the middle palate
From the three Schild Estate vineyards. Blackberries, hawthorn and thistle. Prune plums, boot polish and crushed cloves. Preserved vine leaf, capers and black olive with
40% Grenache 30% Shiraz and 30% Mataro. Red delicious apple skin, Morello cherries and blackberries. A hibiscus floral note with hints of balsamic and pomegranate
Select parcels from three vineyards, the wine is deeply pigmented and dense with youthful aromas of blackberry, wild raspberry and mulberry. Crushed black peppercorn, bay
Dried rosella florals, blood plums, pomegranate, and boysenberry with red cherries in syrup. Mocha, tonka bean and coffee pods. Vanilla bean, caramel and cinnamon quill.
Lychee martini, elderflower and lime cordial. Rose sprays, rambutans and blush nectarine skin. This is clearly Moscato but with a sense of restraint and elegance.
Nashi pear skin, crab apple and pomelo juice. Pineapple hull, Greek yoghurt and dry sandstone. Lifted but not forced wash of acidity, lime salt and
Yellow grapefruit, golden apple and logan fruit. Parsnip, honeysuckle, and wet sand with a hint of galangal and enoki mushroom earthiness. Slightly oily on the
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