Country, Region: South Australia, Eden Valley
The Riesling fruit from vines planted in 1946 is hand-picked and whole-bunch pressed followed by a long and cool fermentation (14°) over several weeks. In a nod perhaps to Alsace and in contrast to most Australian Rieslings, the wine is kept on lees for another 5 months or more until bottling, to build volume and texture in the wine.
'Massena is one of my favourite Barossa producers, hands down. And they do well in reviews! Here you go. Scintillating riesling that layers in detail, texture, freshness and interest. Far from cookie-cutter versions of the variety you get pot pourri,golden delicious apple, citrus notes, mineral whiffs mirrored in palate and bouquet. Sounds familiar, but it’s that flint and slate texture, an extra succulence, the faintest savouriness that elevates here.' 94 points, Mike Bennie, Winefront.com.au.
“Massena is one of my favourite Barossa producers, hands down.” Mike Bennie, winefront.com.au, August 2019
Established in 2000 Massena was begun by Dan Standish and Jaysen Collins who until 2006 were employed full time at other Barossa wineries (Dan as winemaker at Torbreck and Jaysen as general manager at Turket Flat).
All Massena wines are from 100% Eden Valley and Barossa valley fruit from dry-farmed, low yielding vines up to 155 years age located in the north-western Barossa. Working mostly with traditional Barossa varieties, they have also established experimental vineyards of other varieties like Roussanne, Viognier, Barbera, Primitivo, Dolcetto, Tinta Amarela, Graciano, Saperavi and Tannat.
Wines are made using traditional techniques such as open fermentation and basket pressing and are aged in tank or seasoned French oak; no American oak is used here for maturation. All varieties are hand harvested and fermented using indigenous yeasts and wines from each vineyard are raised and kept separate until final blending. These are wines of striking purity and natural intensity that reflect their origins and which offer outstanding value.