We're excited to share that our 2022 vintage of 'Taking the Mickie' Shiraz is now available in our online store.
Who would've thought back in 2017 when we made our first vintage, that 9 years later we'd be here!
Mickie still comes across every winter for a visit, and continues to prune parts of the vineyard, despite every year claiming "this is the last time!" It's a huge help for us, and the cats enjoy the extra attention during his visits too.
In 2022, we crushed 20 tonnes of fruit – a 1,000% increase from the previous year. It sounds impressive as a percentage, but in the grand scheme of things, most “small” wineries are crushing 75 to 150 tonnes a year. So while 20 tonnes isn’t huge in the industry, it was a huge milestone for us. 2022 felt like a real “coming of age” year.
The vintage itself was fairly straightforward. We picked the Shiraz on the 17th of March and processed it as we usually do – fermented on skins for 7 days, then pressed to oak and left to mature for 18 months. We’ve created a style of Shiraz that we enjoy drinking and more importantly, a style that Mickie enjoys drinking – fruity, smooth and easy to enjoy.
Drink while young to enjoy the vibrancy of Shiraz fruit or cellar longer term for more complexity.
And don't just take our word for it. Ken Gargett of Wine Pilot reviewed the wine thusly, and scored it 93 points - noice!
Reviews
93 points – Ken Gargett, Wine Pilot
The odd name hails from the fact that winemaker Lloyd Broom’s father thought they were taking the Mickie when Lloyd suggested hand pruning their four acres of Shiraz. Moving to the wine, this is a deep purple magenta. Ripe blackfruits and chocolate on the nose, with notes of leather, cloves, cassis, florals, mulberries and mocha. There is fine acidity here with silky tannins and a soft and supple palate. Excellent length, this is delicious stuff and should improve even further over the next six to ten years. This even tops their previous 2020.
Drink by: 2024-2034