2018 'Fruit Salad' Field Blend

Grape Variety:  Aromatic varietals from a mixed planting.

Old Barossa vineyards tended to be mixed plantings of different varieties, with the aim of making fortified or brandy. Our Eden Valley block on the Eastern Side of Springton was planted to make brandy back in 1855. To make the best spirit, varieties that were picked early and retained acidity and freshness were preferred. This makes a perfect opportunity to make a zippy, aromatic light dry white that is a truly vibrant and eclectic wine.

Sub Region: Eden Valley

Winemaking: Hand harvesting a mixed block is usually tedious in trying to separate varieties destined for single varietal wines, however we hand harvested all the varieties together. Picking into small bins allowed some foot crushing of the fruit to ensure contact with both stalks and skins. After 24 hours of cold soaking, the remaining grape clusters and juice was elevated into our press and gently squeezed such that only the free run juice was collected. Fermented with wild yeast in stainless steel, a light amount of lees stirring has given a textured palate whilst retain the razor like acidity that this block was planted for.

The Wine: Reflecting the mixed planting, a complex and intriguing aromatic mix of the atypical muscat aromas with white peach and nectarine, honeydew, lemon sorbet and grapefruit pith. A firm palate of ruby grapefruit astringency combined with nervy acidity, homemade lemonade sweet and sour balance give a truly eclectic, unconventional white wine. 

2017 Rosé

Grape Variety:  70% Primitivo, 30% Mataro

Rosé delivers its best results from early ripening and aromatic grape varieties. Primitivo's name reflectes that it is an early ripener and its inherent primary fruit characteristics make it perfect for Rosé wine making. By adding a splash of Mataro which is laden with an abundance of lifted high end aromatics, this Rosé style is dry, textural and savoury.

Sub Region: South Moppa

Winemaking: Our Primitivo and Mataro are hand harvested and pressed as whole clusters to extract only the freshest juice. Transferred into neutral oak barrels, the juice is left to spontaneously ferment over several weeks. The natural convection currents during ferment ensure the lees are rolled continuously through the wine, giving texture and weight to the palate. 

The Wine: Freshly picked strawberries abound in this shy but taught dry Rosé. Upfront fresh watermelon sweetness is balanced by an oyster shell salinity that gives way to Middle Eastern nuances of rose petal, sumac, gum mastic and Turkish delight exoticness. The combination of tight acidity and a firm and textured palate make this Rosé a lip smacking drink that makes you come back for more.

2017 Primitivo

Grape Variety:  100% Primitivo

Primitivo is what the Italians call the variety Zinfandel, which is revered in the Napa Valley in California. After trying the UC Davis clone of Zinfandel for a few years, we were sure that this variety would make generous and interesting wine, but somehow it just missed the mark. We sought Primitivo cuttings from the Puglia region of Italy and planted them on the gentle south slope of our ‘Dadds’ vineyard, which has yielded the perfect example of this intriguing varietal.

Sub Region: South Moppa, Dadds Block

Winemaking: We hand harvest our vineyard to ensure the grapes are delivered to the winery in whole clusters. Destemming only into seasoned wooden vats, the ferment is allowed to start naturally and is in contact with skins for around 10 days with gentle extraction by pumping over and then basket pressing. 

The Wine: Morello cherry, black pepper, dried oregano and tobacco leaf make this a dry red that is atypical for the Barossa climate with its high end aromatics. The sweet, soft and round tannin palate bring back the familiarity of this warm climate and early released wine. Flavours of grilled meats, dried herbs and a menthol coolness ensure that this wine is best enjoyed at the lunch or dinner table and drunk with friends in abundance without any pretentiousness. 

2017 Cavisté Blend

Grape Variety:  85% Shiraz, 5% Primitivo, 5% Petite Sirrah, 5% Tannat

At Massena we are lucky to see a whole range of different varieties grown in the Barossa's Mediterranean climate pass through our Greenock cellars. The Cavisté, or cellarman, can then go through and pick out some unique barrels and make a blend that's high on freshness, complexity and most of all enjoyment. 

Sub Region: Western Ridge

Winemaking: Following an excellent 2016 winter of rainfall that replenished the soil moisture levels, most vineyards were able to grow some extensive canopies for the 2017 harvest. With extra fruit shading combined with a mild summer, some usually dense and full bodied varieties were able to be picked early giving lifted aromatics and acidic energy. Blending these expressive characters with Shiraz grown in the red clays of the Western Ridge has given us an opportunity to craft a unique blend of different varieties. All parcels in the blend were fermented using indigenous yeast and the wine goes to bottle unfined, unfiltered and with minimum sulphur. 

The Wine: A panoply of aromatics reflect the unique assemblage of this cellar blend. High end black pepper and cake spice are interwoven amongst rose water and turkish delight nuances. A briary, brambly and earth like undertone is offset with vanilla bean and raspberry sweetness. A real ferrous and graphite minerality leads the palate with tart cranberry and plum like red and black fruits giving a piquancy that is definitely moorish.

The Real Review Toni Paterson 92 Points

An alluring nose with concentrated dark cherry aromatics and pleasing dried-herb accents. The palate is plush and supple. An elegantly framed wine with juicy fruit flavours, rustic undertones and impressive concentration. Serve with food to mop up the gently drying tannins. Predominantly shiraz with a little primitivo, petite syrah and tannat.

2017 the surly muse

Grape Variety:  60% Viognier, 40% Marsanne

The surly muse reflects the technique of ageing 'surlie' (on lees) for an extended period, giving palate texture and phenolics. Combing the rich texture of Marsanne with the heady aromatics of Viognier gives a white blend with body and freshness.

Sub Region: Gomersal

Winemaking: Each year we take a parcel of Viognier from a South facing vineyard in the Gomersal sub-region. The red iron ridge soils are harsh and the area is dry so we pick it early to preserve the natural acidity. Around four weeks later we pick the Marsanne, the riper fruit adding rich and full fruit flavours. Cold fermentation in stainless steel tanks and ageing ‘surlie’ (on lees) in French oak barriques, we then bottle the wine unfiltered and release almost immediately.

The Wine: Pale gold in colour with bright green highlights. The nose displays aromas of apricots, honeysuckle, wild fennel and grapefruit. The palate is firm and restrained, with succulent tropical flavours that are matched with fresh acidity, a taught band of minerality and a creamy texture.

2015 the twilight path

Grape Variety: 66% Primitivo 27% Mataro 7% Graciano

We planted this well-worn piece of land to vineyard in 2000 with a whole bunch of new varieties such as Primitivo, Tannat, Saperavi and Petit Sirah as well as some old favourites - Mataro and Cinsaut. Everywhere the vines vary in height, canopy cover and berry size. The rocky soils and inconsistent water retention is what makes this South Moppa vineyard so special. Rose quartz in some parts and high slope sandy loam over clay in others, the different berry sizes give us complexity in our ferments and the varying aspects and soil sub structure means many different varietals thrive here.

Dadd’s Block encapsulates Massena Wines – non-conformist, minimalist, edgy…awesome. One day we’ll build our Cellar Door here.

Sub Region: South Moppa

Winemaking: Primitivo was handpicked and 30% whole bunch fruit was added to the ferment for complexity and lifted aromatics. The Primitivo was aged in tank to retain its freshness, whilst the Mataro and Graciano were both aged without sulphur in seasoned barrels to soften and age and bring some complimentary secondary characters. The individual cuvees were then blended and bottled unfiltered and unfined. 

The Wine: Zippy and fresh, with the sour cherry brightness complemented by some chalky stalk tannin and a clean fresh finish. Drink the twilight path young and always with friends.

Cellaring: Up to five years.

2017 the moonlight run

Grape Variety: Mataro 73%, Grenache 14%, Shiraz 13%

The Moonlight Run was our midnight drive back to the Barossa after working vintage in the Clare Valley in 1999. We would crave a soft slurpy wine to wash down a hard night’s work, so we decided to make our own. We take inspiration from Southern Rhone wines and this is our take on them.

Sub Regions: Southern Moppa, Light Pass, Greenock, Angaston Foothills, Tanunda

Winemaking: Mataro from dry grown vines on the rose quartz soils of our Dadd’s Block is fermented with 30% whole cluster inclusion and blended with other parcels of Mataro from Light Pass and Greenock. We then add some old bush vine Grenache from the Barossa foothills where the sandy soils are shallow on calcrete and limestone. This complex Grenache fruit adds spiciness and intensity. Add to that some Greenock and Tanunda Shiraz and we have a wine that has a mouthful of everything superb about a Southern Rhone styled blend. Daily pump overs early in ferment, followed by punching down as the ferment finished, ensure gentle and controlled extraction. Aged in tank and barrel, each parcel is selected to add as much interest as possible.

The Wine:  Mataro gives roasted cumin, cinnamon, peppercorn and savoury profile that appears in abundance due to the cooler 2017 vintage. This lifted spice plays off with juicy black cherry Grenache aromatics and raspberry sweetness from the Tanunda Shiraz, A true reflection of the 2017 vintage where the volume on weight is turned down slightly, but allows the complexities of these aromatic varieties to abound. A firm tannin line suggests potential for time in the cellar.

Cellaring: Up to ten years

2016 the howling dog

Grape Variety: Saperavi

It took us a while to get this one right, when we were first experimenting with Petite Sirah the tannins were so pronounced that tasters actually started howling as it crossed their palate. We later planted other naturally tannic varietals Tannat and Saperavi, softening the tannins so the only howl we hear now is one of enjoyment. Taken from Dadd’s Block on the high side – sandy loam with long sunlight hours and low rainfall. The best of these varieties is selected each year, either on their own or as a blend.
 

Sub region: South Moppa

Winemaking: Destemmed into open fermenters, left to spontaneously ferment, then pumped over sporadically for 10 days before some parcels see extended post fermentation maceration for up to 6 weeks. Extended skin contact integrates the tannins and produces a wine that is a lot softer and more approachable when young. Gentle basket pressing follows, with each vineyard parcel kept separate in 2nd and 3rd use French oak hogsheads until just prior to blending and bottling.

The Wine: Black as night and laden with an abundance of natural structure and personality, the palate surprises with immense flavour but with all elements in balance. Aromas of beetroot, tilled earth and juniper, the palate has an inky, iodine like deepness with elements of roasted coriander and cumin and a structure that is evident, but intriguingly supple. Built more along the lines of a marathon runner than a sprinter, it is already approachable but will greatly reward those who choose to keep a few bottles well into the future.

Cellaring: Ten years or more.

2017 the eleventh hour

Grape Variety: 100% Shiraz

Originally this wine came from the sixty-year-old Shiraz vines from Greenock that were about to be uprooted. They were saved in the eleventh hour and we used the fruit to make this extraordinary wine.

Sub Regions: Greenock Western Ridge, Stonewell, Vine Vale

Winemaking: Shiraz for The Eleventh Hour is sourced from vineyards located in the Greenock, Stonewell and Vine Vale sub regions 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, while the open soils of Vine Vale give aromatic intensity. Destemming without crushing, we ferment each parcel in separate batches in open fermenters before basket pressing. Aged in seasoned oak, the wine was moved to tank in individual components for several months before blending and bottling without fining or filtration.

The Wine: The 2017 shows aromas of black pepper, aniseed and lifted raspberry, roasted coffee and Indian spices. The opulent palate is full of black cherry, raspberry and dark chocolate with typical Barossa black fruits and a rich, supple mouthfeel. Fresh acidity ensures the wine looks bright and fresh if drinking now, without sacrificing the structural components required to reward drinkers for many years to come.

Cellaring: Up to ten years.

2017 Stonegarden Riesling

Grape Variety: 100% Riesling

Origin: Single vineyard wines from the distinguished Stonegarden vineyard in the Eden Valley, with old vine heritage and limited production. The wines produced from this special piece of history are something to behold, with Shiraz contributing to a Jimmy Watson Trophy winner. Shiraz, Cabernet Sauvignon, Grenache and Riesling while singing their respective varietal character, have a common vineyard thread of beautiful aromatics and subtle minerality.

Sub Region: Springton, Eden Valley

Winemaking: Cool fermented under 14 degrees in stainless steel tanks over several weeks, gentle pressing and 100% free run juice.

The Wine: Subtle lime leaf, lemongrass and white blossoms combine with lemon sherbet to give a bright and complex aroma. Flavours of Meyer lemon are shared with grapefruit and lemon pith astringency plus a textural element not always associated with Australian Riesling. The natural acidity gives verve and energy, whilst the slate stone minerality leaves you salivating for more..

Cellaring: Up to ten years.

2017 Stonegarden Grenache

Grape Variety: 100% Grenache

Origin: Single vineyard wine from the distinguished Stonegarden vineyard in the Eden Valley, with old vine heritage and limited production. The wines produced from this special piece of history are something to behold, Shiraz, Cabernet Sauvignon, Grenache and Riesling while singing their respective varietal character, have a common vineyard thread of beautiful aromatics and subtle minerality.

Elevation: 394m above sea level

Bottles produced: 2,580

Soil Type: Once part of an ancient sea bed, the thin loam soils sit above a substrate of red clay containing rose quartz and black mica schist fragments. In the heat of summer, cool breezes and low night temperatures promote long, slow ripening of fruit resulting in complex flavours with balanced acidity and fine, silky tannin.

Sub Region: Springton, Eden Valley

Winemaking: Harvested in two parcels from the purest planting of Grenache on the historic vineyard. The first parcel is destemmed into a ceramic egg and aged on skins for several months to extract a fine grain tannin structure. The second parcel is fermented as whole bunches and foot stomped over a period of two weeks giving a broader more grainy tannin profile. A fine acid balance is the hallmark of this vineyard and combined with a fine boned structure will ensure this Grenache is constantly evolving as it ages. 

Cellaring: A decade or more.