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.
Black pepper, aniseed, dark cherry and liquorice aromas. The opulent palate is full of black cherry, and dark chocolate with typical Barossa black fruits and a rich, supple mouthfeel. Fresh acidity ensures the wine looks bright and velvety tannins leading to a long finish.
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.
Shiraz for The Eleventh Hour is sourced from vineyards located in the Greenock, Stonewell and Tanunda 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.
