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.
$35.00
Wine Details
| Region | Barossa Valley, South Australia |
|---|---|
| Vintage | 2022 |
| Variety | Shiraz |
| Size | 750ml |
| 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
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 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.
Related products
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NV ‘Noble’ Sparkling Shiraz
$40.00 Add to cart -
2022 ‘Peritia Tempore’ Shiraz
$55.00 Add to cart -
2022 ‘Taking the Mickie’ Shiraz – Magnum
$75.00 – $95.00 Select options This product has multiple variants. The options may be chosen on the product page
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.
$35.00
Wine Details
| Region | Barossa Valley, South Australia |
|---|---|
| Vintage | 2022 |
| Variety | Shiraz |
| Size | 750ml |
| 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
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 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.
Related products
-
NV ‘Noble’ Sparkling Shiraz
$40.00 Add to cart -
2022 ‘Peritia Tempore’ Shiraz
$55.00 Add to cart -
2022 ‘Taking the Mickie’ Shiraz – Magnum
$75.00 – $95.00 Select options This product has multiple variants. The options may be chosen on the product page