Shiraz 2018

‘Taking the Mickie’ Shiraz 2018

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: 3.36
TA: 6.81 g/L
Residual sugar: 0.3 g/L (equates to 0.04 g/glass


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

2018 was a year of the new normal. Dry conditions leading in to a warm spring and hot summer, all the major annual lifecycle milestones were met one or two weeks earlier than the long term average. Following a plentiful year and with below average rainfall, the 2018 harvest generated below average yields.

With veraison occurring just after the stroke of New Years Day, the grapes were ready to be picked on Valentine’s Day night.

Destemming on the 15th of February 2018, the fruit was fermented in two small open top fermenters. A small amount of the fruit was hand picked, allowing us to create a layer of whole bunch whole berries on the bottom of each fermenter, creating a small layer of carbonic maceration.

After fermentation the two parcels were basket pressed straight to oak, finishing primary and secondary fermentation in the barrel.

Following this, we racked off gross lees, before returning the wine to barrel and allowing it to mature in a mix of French and American hogsheads for 18 months.

Fruit driven and lively now, the 2018 Taking the Mickie Shiraz will reward cellaring for many years to come.