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The cheekily named ‘Surly Muse’ is a blend of Viognier and Marsanne and a very user-friendly example of the style.
Picked in two stages, one early for “great natural acidity and green tinges” and the second four weeks later for “the rich and ripe fruit flavours.”, this is a very well judged wine. The fruit is then sent barrel and left alone on lees for 6 months while it found a natural balancing point before bottling.
This has style and freshness without losing any of the typical Viognier ‘kick’ in flavour. A job well done here by the boys at Massena.
What It Tastes Like
Big nose-full of orange fleshed citrus and stone fruit. There’s the shadows of barrel complexity in the mix as well. Not shy but not overpowering. Just right. Glycerol in the mouth. Chewy and refreshing to drink. It has the stylish element that many of these blends lack. Good fruit made well. No-brainer.
The grapes for ‘the surly muse’ are sourced from a single south facing site in the Gomersal sub-region. We harvest the Viognier and Marsanne at two different ripeness stages (up to four weeks apart). The early picking of Viognier gives the wine great natural acidity and green tinges, whilst the riper Marsanne adds rich and full fruit flavours.
Fermentation and ageing of the surly muse was completed ‘surlie’ (on lees) in French oak barriques and stainless steel tanks before bottling unfiltered in July 2016.
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2020
About the Producer
Part of the elite group of wineries in the ‘Artisans of the Barossa’ cellar door, Dan Standish and Jaysen Collins’ label Massena is a force to be reckoned with. After leaving their respective jobs at industry big dogs Torbreck and Turkey Flat they started their own brand in 2000 to produce wines that are in their own words “true to the Barossa style, being rich, warm and generous.”
The Barossa has a big reputation. Big in every sense of the word. Known for producing blockbusting examples of impenetrable old vine Shiraz and Grenache envied by much of the world, it is a region that should be celebrated as the region that first put Australian wine on the map. Now, with a new generation of winemakers reinventing the region, there’s more than just power in the Barossa’s bag of tricks. With a move toward picking earlier and pulling back on oak maturation, there’s a fresher, more subtle side to Barossa wine which offers plenty to the modern Australian wine lover.
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