Massena ‘The Howling Dog’ Saperavi 2017
The 2017 Massena 'The Howling Dog' Saperavi has an impenetrable bright purple colour is what stands out straight away. Fresh tilled earth, graphite, earthy beetroot and dark plum sweetness combine for an intriguing bouquet. The upfront Satsuma plum piquancy evolves into grainy, ripe and mouth puckering tannin that ensures the cellaring pedigree for a decade or more.
Wine Structure
There are FIVE dimensions for tasting wine:
- Sweetness: The amount of sugar that remains in the wine after fermentation.
- Body: How light or heavy a wine feels in your mouth.
- Acidity: The tangy and crisp flavours that makes a wine taste fresh.
- Tannins: The bitter flavours in wine that create a drying sensation in the mouth.
- Flavour Notes: The subtle tastes and smells that are unique to each wine. Learn More
This wine's structure
Wine Structure
There are FIVE dimensions for tasting wine:
- Sweetness: The amount of sugar that remains in the wine after fermentation.
- Body: How light or heavy a wine feels in your mouth.
- Acidity: The tangy and crisp flavours that makes a wine taste fresh.
- Tannins: The bitter flavours in wine that create a drying sensation in the mouth.
- Flavour Notes: The subtle tastes and smells that are unique to each wine. Learn More
Flavours
More details for this wine
| Brand | Massena |
|---|---|
| Region | Barossa Valley |
| Variety | Other Red Wine |
| Vintage | 2017 |
| Size | 750ml |
| Alcohol | 14.5% |
| Cellar | 3+ years |
| Notes | Destemmed into open fermenters, left to spontaneously ferment, then pumped over sporadically for 10 days before some parcels see extended post fermentation maceration for up to 6 weeks. Extended skin contact integrates the tannins and produces a wine that is a lot softer and more approachable when young. Gentle basket pressing follows, with each vineyard parcel kept separate in 2nd and 3rd use French oak hogsheads until just prior to blending and bottling. An impenetrable bright purple colour is what stands out straight away. Fresh tilled earth, graphite, earthy beetroot and dark plum sweetness combine for an intriguing bouquet. The upfront Satsuma plum piquancy evolves into grainy, ripe and mouth puckering tannin that ensures the cellaring pedigree for a decade or more. |
| Country | Australia |
Wine Structure
There are FIVE dimensions for tasting wine:
- Sweetness: The amount of sugar that remains in the wine after fermentation.
- Body: How light or heavy a wine feels in your mouth.
- Acidity: The tangy and crisp flavours that makes a wine taste fresh.
- Tannins: The bitter flavours in wine that create a drying sensation in the mouth.
- Flavour Notes: The subtle tastes and smells that are unique to each wine. Learn More
This wine's structure
Wine Structure
There are FIVE dimensions for tasting wine:
- Sweetness: The amount of sugar that remains in the wine after fermentation.
- Body: How light or heavy a wine feels in your mouth.
- Acidity: The tangy and crisp flavours that makes a wine taste fresh.
- Tannins: The bitter flavours in wine that create a drying sensation in the mouth.
- Flavour Notes: The subtle tastes and smells that are unique to each wine. Learn More
Flavours
More details for this wine
| Brand | Massena |
|---|---|
| Region | Barossa Valley |
| Variety | Other Red Wine |
| Vintage | 2017 |
| Size | 750ml |
| Alcohol | 14.5% |
| Cellar | 3+ years |
| Notes | Destemmed into open fermenters, left to spontaneously ferment, then pumped over sporadically for 10 days before some parcels see extended post fermentation maceration for up to 6 weeks. Extended skin contact integrates the tannins and produces a wine that is a lot softer and more approachable when young. Gentle basket pressing follows, with each vineyard parcel kept separate in 2nd and 3rd use French oak hogsheads until just prior to blending and bottling. An impenetrable bright purple colour is what stands out straight away. Fresh tilled earth, graphite, earthy beetroot and dark plum sweetness combine for an intriguing bouquet. The upfront Satsuma plum piquancy evolves into grainy, ripe and mouth puckering tannin that ensures the cellaring pedigree for a decade or more. |
| Country | Australia |
