Massena Surly Muse

Massena Surly Muse

Barossa Valley, South Australia

Viognier has found recent recognition as a ‘muse’ to shiraz wines, adding its unique aromatic lift and richness when added in tiny quantities. When some Viognier became available from grapes to be co-fermented with Shiraz, Dan and Jaysen jumped at the opportunity to explore a new wine style to Massena.  The grapes for ‘the surly muse’ are sourced from a single site in the Koonunga Hill sub-region, adjacent to Massena's blocks of old vine Mataro and Grenache. This is one of the coolest regions of the Barossa Valley with an altitude of over 300 metres above sea level. Koonunga Hill is renowned for its deep red, heavy clay soils. The block was harvested at two different stages (up to four weeks apart). The early pick giving the wine great natural acidity and green tinges, while the later yields the rich and ripe fruit flavors usually associated with Viognier. Fermentation and ageing of the Viognier was completed ‘surlie’ (on lees) in French Barriques for 6 months.

The wine is pale gold in color with bright green highlights. The nose displays aromas of apricots, honeysuckle, wild fennel and grapefruit. The palate is rich yet restrained, with succulent tropical flavors that are matched with fresh acidity, a taught band of minerality and a creamy texture.