Country, Region: South Australia, Barossa Valley
(100% Shiraz) 'Based on vines 60 years old in Greenock with other parcels in the north-west of the Barossa. The red clay belt of the Western Ridge running down to Greenock creates an ideal environment to grow shiraz, fruit from this region is juicy, spicy and concentrated. Stonewell’s hard red-brown soils adds another layer of complexity to the fruit. Destemming without crushing, we ferment each parcel in separate batches in open fermenters before basket pressing. Aged in seasoned French oak barrels for 15 months, the wine was moved to tank in individual components for several months before blending and bottling without fining or filtration.' Jaysen Collins.
”Fruit from Greenock and Stone Well, 100% whole berry fermented, aged on lees in older oak for 15 months. There’s smoothness about this wine which will win friends easily – it just slips down. Aromas and flavours are in the typically dark-fruited Barossa spectrum and whilst not overly ripe there is a sense of sweetness on the palate. The tannin quietly plays its part.” 92 Points Silver - Halliday Wine Companion 2020
“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.