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.
We’ve created a style of Shiraz that Mickie enjoys drinking – fruity, smooth and easy to enjoy.
*Limited Edition - Magnum size*
$75.00 – $95.00
Wine Details
| Region | Barossa Valley, South Australia |
|---|---|
| Vintage | 2022 |
| Variety | Shiraz |
| Size | 1,500ml |
| Alcohol Volume | 14.5% |
| pH | 3.51 |
| TA | 6.51 g/L |
| Residual Sugar | 0.5 g/L (equates to 0.1 g/glass) |
| Vegan Friendly | ✔ |
| Keto Friendly | ✔ |
| No fining agents used | |
Vintage Notes
We received decent winter rainfall for the first time in a few years, setting the vines up for a good start to the growing season.
Towards the end of winter we combined two of our favourite things – incorporating technology and data into the vineyard by installing two in-ground moisture probes.
Through the use of this data, we were able to irrigate more effectively and despite the third drought year in a row we achieved good quality and yield from our 2020 crop.
Spring and early summer were fairly normal. By January conditions were starting to ease and February was the mildest summer in ~20 years, allowing the fruit time to hang on the vine post-veraison and develop flavour.
One row of vines was handpicked on the 3rd of March, with the remaining rows machine harvested on the 7th of March. Majority destemmed, with a small amount of whole bunch, the separate small bin ferments ticked away until the 18th of March.
After fermentation the fruit was basket pressed straight to oak, finishing primary and secondary fermentation in the barrel.
Following this, the wine was racked off gross lees before returning to barrel and allowing it to mature in seasoned hogsheads, for 19 months.
We’ve created a style of Shiraz that we enjoy drinking, and 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.
Reviews & Awards
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.
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.
We’ve created a style of Shiraz that Mickie enjoys drinking – fruity, smooth and easy to enjoy.
*Limited Edition - Magnum size*
$75.00 – $95.00
Wine Details
| Region | Barossa Valley, South Australia |
|---|---|
| Vintage | 2022 |
| Variety | Shiraz |
| Size | 1,500ml |
| Alcohol Volume | 14.5% |
| pH | 3.51 |
| TA | 6.51 g/L |
| Residual Sugar | 0.5 g/L (equates to 0.1 g/glass) |
| Vegan Friendly | ✔ |
| Keto Friendly | ✔ |
| No fining agents used | |
Vintage Notes
We received decent winter rainfall for the first time in a few years, setting the vines up for a good start to the growing season.
Towards the end of winter we combined two of our favourite things – incorporating technology and data into the vineyard by installing two in-ground moisture probes.
Through the use of this data, we were able to irrigate more effectively and despite the third drought year in a row we achieved good quality and yield from our 2020 crop.
Spring and early summer were fairly normal. By January conditions were starting to ease and February was the mildest summer in ~20 years, allowing the fruit time to hang on the vine post-veraison and develop flavour.
One row of vines was handpicked on the 3rd of March, with the remaining rows machine harvested on the 7th of March. Majority destemmed, with a small amount of whole bunch, the separate small bin ferments ticked away until the 18th of March.
After fermentation the fruit was basket pressed straight to oak, finishing primary and secondary fermentation in the barrel.
Following this, the wine was racked off gross lees before returning to barrel and allowing it to mature in seasoned hogsheads, for 19 months.
We’ve created a style of Shiraz that we enjoy drinking, and 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.
Reviews & Awards
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.