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'Taking the Mickie' Shiraz 2017

Barossa Valley

‘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.

$30.00

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.

Red and maroon in colour, the nose delivers floral notes, spices, red fruits and a hint of aniseed. Nicely perfumed, well balanced, this is slightly more upfront in the flavours that it offers in comparison with the structure of the 2018. Which style you prefer will be solely a personal matter. With lovely soft tannins on the finish, expect this to provide pleasure for at least the next three to four years, but if well cellared then beyond that.
90 points [read full review]

Ken Gargett – Wine Pilot

 

If you ever wondered what a difference a vintage can make, here is a very clear example. Genista Wines have a 2017 and 2018 Taking The Mickie shiraz available. Each is singularly individual. The 2017 is about structure and has been released with some years in bottle already chalked up. There’s more than a touch of old school Barossa about it in its earthiness, leather and dense, drying tannins. Those tannins are a feature, but they aren’t quite as rounded and appealing as they are in the 2018 Taking The Mickie shiraz. Is it a vintage variation or a winemaking one? I vote for the former because of the number of top Barossa reds made in 2018. The 2017 shiraz definitely also has its strong points: its juicy blue berries and black fruits, dusty cacao, spices and tilled earth. And it’s also a wine that will develop further in the mid-term.
88 points [read full review]

Jeni Port – Wine Pilot