Massena Barossa Valley
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.
WINEMAKING
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.
2018 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. A small proportion was barrel fermented in small oak casks to add extra texture and mouthfeel.
Tasting Notes
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.
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