Awards and Accolades

91 Points - James Halliday, Australian Wine Companion
“Excellent crimson colour; the medium to full-bodied palate fulfi ls the promise of the colour in no uncertain fashion; blackberry, plum and black cherry fruits are supported by ripe tannins, oak safely in the background. Always attractively priced, this vintage comes as a double bonus. Drink tonight or in 10 years time, or anywhere along the way. Outstanding value.”

90 Points - Huon Hooke, Sydney Morning Herald
“It’s full-bodied, rich and supple with stacks of flavour and soft tannins. Alcohol, too, but it doesn’t show.”

Ben Thomas, The Weekly Review
"It’s been a little while since I tasted a Memsie shiraz. It used to be a bit of a bargain and I’m happy to report that it still is. Bright blackberry, cherry, plum and cedar aromas lead to an intense and bright blackberry, cassis and malty oak flavours that are delivered in a structured, savoury package. It’s full of flavour and interest."

BEST SHIRAZ TROPHY - Daylesford Wine Show 2014

From the Winery

In 1833 John Catto left his native Scotland to seek his fortune in the new colony of Australia. He settled near what would become Bendigo, calling his new home Memsie after the village from where he had come, and planted a vineyard on clay soil rich with limestones. Memsie now produces delicious, round, full flavoured wines perfect for immediate consumption.

Soil is deep ripped before planting. Vines are hedged trellised, exposing the grapes to the sun to achieve maximum ripeness. Red wine grapes are planted on heavy clay soil with pieces of limestone present in the soil.

During fermentation the cap was plunged and pumped over three times daily. After pressing in a Membrane press and completion of Malolactic Fermentation, a percentage of the wine under went Micro Oxygenation with the balance of the wine spending time in American Oak Hogsheads. The wine is Earth filtered and then Sterile filtered to bottle. Aged in 2&3 Year old American hogsheads for 6 - 9 months.