Shiraz 2017

‘Taking the Mickie’ Shiraz 2017

Growing up in suburban Melbourne, viticulture and winemaking were completely foreign to me. Discovering a taste for Shiraz in my early twenties, my interest in the field continued to grow until one day I bought a vineyard and we moved to the Barossa Valley. The vine change would not have happened without the support of our friends and family, particularly my parents Kristine and Mickie.

I’m sure my Dad thought we were “taking the mickie” when we first suggested hand pruning our four acres of Shiraz. Every winter he leaves the comfort of retirement, rolls up his sleeves and gets the job done.

Please enjoy this wine with your family and friends.


Alcohol: 14.5%
pH: 3.43
TA: 7.27 g/L
Residual sugar: 0.19 g/L (equates to 0.02g/glass)


  • No fining agents used (only gravity!)
  • Vegan friendly
  • Keto friendly

2017 was our latest harvest, and by a long margin.

The summer was mild and followed one of the wettest springs on record.
With an abundance of ground moisture available the vines created a plentiful crop, and in a rare occurrence both grape grower and winemaker was happy.

Machine harvested on the 23rd of March 2017, the fruit was destemmed in to three small open top fermenters, receiving twice daily pump overs and the occasional round of pigeage.

Basket pressed and allowed to settle in tank, the wine was racked to barrel to complete primary and secondary fermentation before being sulfured in place and allowed to mature in both French and American hogsheads for 23 months.

Approachable and easy drinking while young, this 2017 Taking the Mickie Shiraz will cellar well for many years to come.