2017 The Eleventh Hour

Massena-Eleventh-Hour-Shiraz-2017.jpg
Massena-Eleventh-Hour-Shiraz-2017.jpg

2017 The Eleventh Hour

45.00

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.

Quantity:
Add To Cart

2017

90 Points

Shiraz from Greenock and Stonewell in the Barossa Valley. Open fermented, basket pressed, no new oak, bottled unfined and unfiltered. Sealed with a screwcap.

Sweet fruit profile. Not flabby or overcooked but pushing it. Volume and softness are the chief traits here. Tar, raspberry, kirsch and more floral notes; almost into decaying rose territory. It’s attractive. It’s easy to like. And that’s the start and end of it.

Campbell Mattinson, www.winefront.com.au