Massena The Eleventh Hour Shiraz 2019

Shiraz for The Eleventh Hour is sourced from vineyards located in the Greenock, Stonewell and Vine Vale sub-regions of the Barossa. 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 Massena used the fruit to make this extraordinary wine.

"This is wonderfully ripe and instantly appealing with black/blueberry, clove, dark chocolate and roasted hazelnut aromas, leading to a sumptuous palate that's succulent and supple. Wonderfully flavoursome and generous with a lingering velvety finish."  Sam Kim

"The 2019 shows aromas of fennel, black pepper, aniseed and lifted raspberry, roasted coffee and Indian spices. The opulent palate is full of black cherry, raspberry and dark chocolate with typical Barossa black fruits and a rich, supple mouthfeel. Fresh acidity ensures the wine looks bright and fresh if drinking now, without sacrificing the structural components required to reward drinkers for many years to come.

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."  Massena

Expert reviews

"This is wonderfully ripe and instantly appealing with black/blueberry, clove, dark chocolate and roasted hazelnut aromas, leading to a sumptuous palate that's succulent and supple. Wonderfully flavoursome and generous with a lingering velvety finish. At its best: now to 2034."  Sam Kim, Wine Orbit – 95 points

"A blend of shiraz from sites in Greenock, Stonewell and Tanunda, fermented separately before basket pressing to mature in seasoned oak before blending. Deep purple-red colour with rich, floral-flecked blood-plum fruit notes, hints of exotic spice, olive tapenade, licorice and dark chocolate. Lovely fruit weight and intensity in the mouth, with a pure and impressive flow. Drink by 2030."  David Brookes, Halliday Wine Companion - 93 points

"This 2019 The Eleventh Hour Shiraz is luscious and savory, which is a cool combination in the Barossa. You get really plump, sun-ripened fruit on one hand, but you also get an abundance of earthy, savory tannins in the other. They balance each other and make for some very exciting drinking. This wine is polished and brooding, concentrated and dense. Highly recommended. Drink: 2022-2029."  Erin Larkin, Wine Advocate - 93 points

"Opaque core into a deep ruby-red rim. Blueberry compote and wood varnish on the nose. Plummy fruit on entry, layered with liquorice and rosemary. Good length with a grip of tannins that helps dry the finish. Drink 2021-2032."  Stuart Knox, The Real Review - 91 points

About the winery

"Massena was established at the turn of the century by Jaysen Collins and Dan Standish. Wines are sourced from amazing vineyards and dedicated growers in the Barossa Valley. As the search for more knowledge took hold, our partnership organically grew to produce an eclectic and fluid range of Barossa wines, the production of which depends on each vintage. Our aim is to produce wines that are true to the Barossa style, being rich, warm and generous.

We source traditional Barossa varieties Shiraz, Grenache and Mataro from dedicated growers in the deep red soils of the North Western edge of the Barossa. These include the sub-regions of Greenock, Stonewell and Moppa. These rare vineyards host dry farmed, low yielding vines up to 150 years of age. Over time we have been experimenting and trialing new varieties in the Barossa such as Barbera, Dolcetto, Tinta Amarela, Petite Sirah, Primitivo, Viognier, Roussanne, Graciano, Saperavi and Tannat. The varieties we enjoy working with the most are planted on our own Dadds Block vineyard and are now integral to our winemaking.

All wines are made using traditional techniques such as open fermentation and basket pressing, with fermentation using indigenous yeasts that can take between several days or several weeks. In true artisan style each vineyard section is kept separate during vinification and elevage, until the final blends are assembled."  Massena