Before we submit your quotation, please provide as many details below as possible.
Cancel
Thank you for submitting your request. The vendor will contact you with a quote or any additional questions they may need to fulfil the quote request. You can review your quote by accessing My Quotes in your customer account.
Sorry we cannot submit the form at this time, please try again later! This box will close in 5 seconds...
As a huge fan of Loire Valley, MMAD Chenin Blanc ticks the boxes but is also quite Australian in it's outlook. It is at once subtle and bold. It has a richness of fruit and weight that shows the old vines but also many layers and evolutions in the glass. Initially served very cold on a warm night. MMAD Chenin Blanc was refreshing and easy to drink. As it warms up more of its personality began to shine through, kind of like me I guess.
Look for pear and floral notes with a savoury edge. The way MMAD Chenin Blanc matures with be fascinating to watch.
MMAD is a partnership of four. Famously Martin Shaw and Michael Hill Smith MW who started Shaw + Smith together in 1989, along with winemaker Adam Wadewitz and Sales + Marketing head David LeMire MW. They have acquired a vineyard in the higher, cooler part of McLaren Vale; Blewitt Springs. The highlight of the vineyard is Grenache, planted in 1939, Chenin Blanc, planted in 1964, and Shiraz, planted in 1941. This is a recipe for great wines and of the range I have tasted to date, I have greatly enjoyed them all.
MMAD Chenin Blanc Blewitt Springs 2023 Winery Notes
“A late and cool growing season gave us smaller, more flavourful bunches and lifted aromatics. There is a richness and density of fruit on the mid-palate that reflects another year of our farming the vineyard, and lower yields. We are starting to uncover the full potential of these old vines. A mix of crushed and whole bunch pressed fruit was fermented in both concrete and large format old oak bring texture to the wine. The textured palate is balanced with a mineral, saline edge and long, pithy finish. Serving Temperature - 10 – 12°C Cellaring Potential - Has the concentration and structure to develop fine tertiary characters in bottle over the next 15 years“