HAND CRAFTED TRADITIONAL WINEMAKING
ABOUT US
Mary Davine Wines are proud to produce real wines with flavour and character true to vineyard and region.
The winery name comes from Mary Davine Elizabeth Francis Sheedy (Davine being Mary's mother’s Maiden name). The Sheedy family have been involved in the Barossa wine scene for over 30 years and have worked with some of the Barossa's best wineries.
The Mary Davine collection is dedicated to the promotion of single vineyard Eden Valley wines, it’s an underground movement, as only tiny parcels are released and offered to only the finest wine connoisseurs. So, join the movement and support the art of individual handcrafted super rare traditional winemaking.
OUR WINES
Mary Davine Cabernet-Shiraz 2019
$20/Bottle $240/Dozen New Release
Viticulture
The vineyard’s are located on the South Eastern reaches of Eden
Valley with an altitude of just over 500 metres – ensuring a long even
ripening season. As one of Australia’s premier viticulture regions we
are consistently provided with exceptional fruit of great colour and
depth of flavour.
The unique micro-climate ensures long slow flavour development.
Delivering an intensity of concentration and length rarely found
anywhere else in the Barossa.
The fruit is harvested in the cool of the night to retain flavour and
freshness before destemming and inoculation with specific rare yeast
– a Italian strain that specifically ferments at cool temperatures. It only
serves to enhance the natural fruit flavours.
The ferments are undertaken in traditional 3 ton open fermenters for 8
days, each day the fruit is hand plunged pushing the skins under the
fermenting juice to assist in great colour and flavour development of
the wine. Once a day the juice is drained from the fermenter and then
returned over the skins. With approximately 2 Baume the fermenting
wine is drained from the fermenter and the skins basket pressed by
hand. Total extraction is limited to a maximum of 650 litres per ton –
extremely lower compared to an industry average of 750 litres per
ton.
The fermenting wine is gravity transferred into a mixture of new and 3
year old French and American hogsheads to complete primary
fermentation and malolactic fermentation. Upon completion the wine
is racked and returned to mature for a minimum period of 36 months.
The “assemblage” or blending is undertaken from individual barrel
selection. Depending on the vintage we can have up to 8 hogsheads
to select from. With the final wine usually ending with a volume of
2000 to 2500 litres as only the best is selected – so only 2000 to
2500 bottles are produced each year!
Fruit: 100% Barossa Cabernet Sauvignon & Shiraz
Colour: Deep purple hue
Nose: Mixed berries, spice and hints of vanilla and violet
Palate: Bright fruits of the forest, offering great balance and
structure, fine silky tannins
Cellaring: Consume now through to 2028
2019
Mary Davine Shiraz
Mary Davine Shiraz 2019 - $35/Bottle $420/Dozen NEW RELEASE
Single Vineyard Special Release
Nestled high up in the back blocks of the southern reaches of Eden Valley the vineyard is a regional treasure.
Planted in 1970 its fruit is highly prized by some of the country's most recognisable brands: a number of which retail for $140+ / bottle.
At Mary Davine we are thrilled to be entrusted with this fruit – with all of our 30 years in the industry we promise to craft only the finest examples of Eden Valley Shiraz.
The Shiraz is harvested in the cool early hours of the morning to retain flavour and freshness before destemming and inoculation with specific yeast – a Italian strain that ferments at cool temperatures and enhances colour, structure and the natural spiciness of the variety.
The ferments are undertaken in traditional 1 ton open fermenters for 8 days, each day the fruit is hand plunged pushing the skins under the fermenting juice to assist in great colour and flavour development of the wine. Once a day the juice is drained from the fermenter and then returned over the skins. With approximately 2 Baume the fermenting wine is drained from the fermenter and the skins basket pressed by hand. Total extraction is limited to a maximum of 550 litres per ton – extremely lower compared to an industry average of 750 litres per ton.
The fermenting wine is gravity transferred into a mixture of new and 3 year old French and American hogsheads to complete primary fermentation and malolactic fermentation. Upon completion the wine is racked and returned to mature for a minimum period of 24months.
The “assemblage” or blending is undertaken from individual barrel selection. Depending on the vintage we can have up to 20 hogsheads to select from. With the final wine usually ending with a volume of 3000 to 3500 litres as only the best is selected – so only 4000 to 4500 bottles are produced each year!
2019
Mary Davine Cabernet Sauvignon
Mary Davine Cabernet Sauvignon 2019 - $35/Bottle $420/Dozen NEW RELEASE
Single Vineyard
The vineyard is located on the South Eastern reaches of Eden Valley with an altitude of just over 500 metres – ensuring a long slow ripening season. As one of Australia’s premier viticulture regions we are consistently provided with exceptional fruit of great colour and depth of flavour.
Planted in 1970 (48 years ago) Only local knowledge, a firm hand-shake deal and an outrageous cash exchange allowed us to secure a small parcel this sumptuous fruit. And even then I have to keep it secret. If the other producers find out the vineyard owner will be in trouble and that the end of the fruit.
The unique micro-climate ensures long slow flavour development. Delivering an intensity of concentration and length rarely found anywhere else in the Barossa.
The fruit is harvested in the cool of the night to retain flavour and freshness before destemming and inoculation with specific rare yeast – a Italian strain that specifically ferments at cool temperatures.
It only serves to enhance the natural fruit flavours.
Prior to 2014 this fruit went into some of Barossa’s most recognised brands that retail for over $100+ / bottle!
The ferments are undertaken in traditional 1 ton open fermenters for 8 days, each day the fruit is hand plunged pushing the skins under the fermenting juice to assist in great colour and flavour development of the wine. Once a day the juice is drained from the fermenter and then returned over the skins. With approximately 2 Baume the fermenting wine is drained from the fermenter and the skins basket pressed by hand. Total extraction is limited to a maximum of 500 litres per ton – extremely lower compared to an industry average of 750 litres per ton.
The fermenting wine is gravity transferred into a mixture of new and 3 year old French and American hogsheads to complete primary fermentation and malolactic fermentation. Upon completion the wine is racked and returned to mature for a minimum period of 21 months.
The “assemblage” or blending is undertaken from individual barrel selection. Depending on the vintage we can have up to 20 hogsheads to select from. With the final wine usually ending with a volume of 3000 to 3500 litres as only the best is selected – so only 4000 to 4500 bottles are produced each year!
