Mad Fish Cabernet-Shiraz 2000

    750ML / 0% ABV
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    750ML / 0% ABV

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    Mad Fish

    Mad Fish

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    Mad Fish, Australia
    Mad Fish Janice McDonald, Winemaker Winery Image

    Picturesque Madfish Bay is located in the remote southern corner of Western Australia. The bay's tranquillity is broken when two tides meet. According to local folklore, the fish, confused by this natural phenomenon, can be observed leaping in the air as if in a state of complete madness. The MadFish wine range and label, first released in 1992, was named as an homage to this unique geographical occurrence. The superb climate of South West Australia has always been conducive to the cultivation of healthy wine grapes with attractive and vibrant fruit flavors. MadFish has always been about simple enjoyment - fun, food, family and friends. While the wine inside the bottles retains its consistency, style and quality, the packaging and labels have playfully evolved over time. More than 25 years later the fresh and satisfying wines released under the MadFish label have attracted a large and loyal following across Australia and the world. The Burch Family’s architecturally awarded winery is a “must-see” for any visitor to the Margaret River region. The winery stands on a hilltop flanked by tall Marri and Jarrah trees with commanding views over the magnificent Leston Park vineyard (named for Jeff’s father) and parklands.


    Margaret River is considered to be one of Australia’s most exciting winegrowing regions and is regularly the source of award winning Australian wines. The climate in Margaret River is more influenced by the sea than any other premium wine region in mainland Australia and studies on both soil and climate suggest a strong similarity to Bordeaux in France.


    Australia’s Great Southern zone is considered an area of staggering promise for the future of Australian winemaking. In size, this region is the largest in Australia yet it is also the most remote. This region is home to a cool Mediterranean climate with maritime influence and a variety of elevations and vineyard exposures throughout the foothills of the Porongurup Mountains. The Great Southern has attracted talented winemakers from near and far for its ability to yield wines from cool climate grape varieties that show unparalleled elegance and finesse. In the spirit of Western Australia, MadFish wines are without pretension and fuss. They are wines made for easy enjoyment and for those simple pleasures of life: family, friends, food and wine. The MadFish label was first released in 1992 with the MadFish Premium White, soon followed by the MadFish Premium Red in 1993. Today a number of wine styles are produced including Sauvignon Blanc Semillon, Shiraz and Chardonnay along with some alternative varietals such as Pinot Noir. These contemporary wine styles are made from cool climate fruit and are noted for their pure, fresh and clean characteristics in which the flavor of the fruit is the primary character.

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    Quite remote and unequalled in beauty, the wine regions of Westerm Australia promise endless physical and climatic diversity. From the coolest, seaside vineyards to the hottest inland zones, Western Australia is the source of some of the country’s most sought after wines.

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    How to Serve Red Wine

    A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

    How Long Does Red Wine Last?

    Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

    CDW171365_2000 Item# 61477

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