Massena Surly Muse 2018

Massena was established at the turn of the century by Jaysen Collins and Dan Standish. Growing up amongst the old vines of the Barossa inspired a collaboration in making wines of character, balance and a reflection of the sense of enjoyment in the whole winemaking process. The search for amazing vineyards continued year after year which culminated in welcoming Stonegarden custodian Glen Monaghan into the Massena collective. Massena wines are made with a view that each wine has a context. With food, with friends, for no reason whatsoever, they are there to be enjoyed.

Massena is all about making wine from great vineyards and the way they go about it reflects this simplicity, with minimal intervention in the winery.

Hand harvesting allows some whole bunch inclusion and the vineyard’s indigenous yeast is used in all ferments.

White wines are whole bunch pressed and fermentation is carried out in either temperature controlled stainless steel tanks or seasoned french barriques. Long ferments on lees give extra complexity, mouthfeel and texture.

The red wines are made quite traditionally, with open top fermentation, gentle extraction and basket pressing followed by ageing on lees in new and seasoned French oak barrels. Extended time on skins post ferment is used to build tannin structure and a savoury profile.

Massena wines are bottled unfined and unfiltered and have minimal sulphur added.

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: Greenock/Stonewell

Winemaking: Two new vineyards on the Western Ridge, the Viognier in Greenock and the Marsanne in Stonewell. The red iron ridge soils are hard and compact and the area is dry so we pick the different varieties early to preserve the natural acidity. Naturally fermented and aged ‘surlie’ (on lees) in French oak barriques, we then bottle the wine unfiltered and release almost immediately.

Rich gold in colour with bright straw coloured highlights. The nose displays aromas of apricots, honeysuckle, wild fennel and grapefruit. The palate is rich but restrained, with succulent tropical flavours that are matched with fresh acidity, a broad texture and a taught band of minerality.