96+ - 97 Points - Stuart McCloskey “The bouquet is wonderfully fine. Freshness is delivered in bucket loads of lime zest, lemongrass, fresh ginger juice, the faintest whiff of spice, preserved (salted) lemon, Meyer lemon and a long finish of minerals / flint. The palate is executed to perfection. The texture, which is often absent in young Aussie Rieslings, is generous. The acidity is mouth-watering (lip-smacking) and drills a super-long line of freshness. Taut, lean, precise and a wine filled with energy – I love the tonic water feature. The fruit and texture is svelte whilst maintaining grip. The length has no ending. An outstanding, bone dry release from ancient plantings (1946). Delicious as it is today - this will only get better over the coming 10-15 years… Served using Zalto Universal glassware.”
Jane Faulkner, Wine Companion “What makes this stand out is its texture. It has body not just racy acidity. Sure it has heady citrus blossom and ginger spice aromas but the palate cruises along with flavours of lime-curd and lemon tart. Fabulous.”
Winemaker Notes: 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.
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..
Zalto Denk-Art Universal Glass
Our next delivery of Zalto is expected to arrive Mid-Late April 2022.
Please note that our website will be updated with any delivery notifications and when the stock arrives we will contact you to arrange delivery.
The Zalto Universal glass is recommended for richer, oaked Sauvignon Blancs, white Graves or Semillon/Sauvignon blends as well as young and non-vintage Champagne. The Zalto Universal is a very good 'all-rounder', designed for all types of wine but in our opinion may not maximize the potential of certain wines quite as much as the Bordeaux or Burgundy glass.
Sam Kim, Wine Orbit “Sweetly ripe and immediately appealing..."
Sam Kim, Wine Orbit "This is impressively fruited and lifted, showing blackberry, sweet plum, cedar..."
James Halliday "It has richness and a depth of flavour matched to a brightness and vivacity"
Winemaker Notes: A true reflection of the heralded 2018 vintage, where volume and weight is there on show
Winemaker Notes: Flavours of bright red fruits, wild herbs and bright acidity.
"A field blend from a vineyard planted in 1858"
"The best of these varieties is selected each year."
Massena was established at the turn of the century by Jaysen Collins and Dan Standish. In Jaysen's own words "What started as an adventure into wine by a couple of gung-ho fellas, looking to make some interesting wine, has truly been a journey. We started off by respecting our old vines and focussing on Grenache and Shiraz, moved quickly into alternative varieties and our production methods always held true to minimal intervention. In some ways we were trailblazers, in front of the curve; in new varieties or style interpretations. Like making dry, light, textured, barrel fermented Rosé in 2007 and getting blank looks as to why we’d being doing this - roll forward ten years and everyone’s got one of these. Why would you plant Saperavi, Primitivo and Tannat in the heady days of the early 2000s Barossa Shiraz obsession? We were looking for drought tolerant, thick skinned or higher acid varieties that would combat our changing climate. When the style was big, black and oaky, ours was herbal, spicy and lowly oaked - designed for the dinner table not a glass staining contest. Now this is becoming the norm in our part of the world."
Jaysen continues "Massena was not started as a profit making, slickly marketed wine company, it was conceptualised to have fun making wine that we liked to drink or had an interest in learning how to make. Our board meetings were on the golf course followed by a long lunch, when we really should have been combing through our sales budgets or strategising our cost saving initiatives. That sounded boring and we were only in it to actually make the wine, not ordering someone to do it for us. The authenticity in Massena is it has always been about making the most interesting wine possible at that given time and thoroughly enjoying the process, not chasing what is the current fad or trend. Then suddenly you become old enough in the cycle that the style of the day just rolls around and finds you!"
Eden Valley is a wine making region sharing a boundary with the Barossa Valley and is dotted with the rolling hills of the Barossa Ranges. The Eden valley competes with the Clare Valley for the top-spot in high-quality Riesling production and the grapes thrive in the cool climate of the region. The other varietal that is important to this area is Shiraz and this is responsible for some of Eden Valley’s most highly acclaimed wines – the styles differ from those produced in south eastern Australia in that they have riper and smoother tannins and more ripe black fruit aromas with sweet spice notes. The wines are extremely well-balanced and both the reds and whites garner a great deal of complexity during the ageing process.
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