Massena The Moonlight Run 2001
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Robert
Parker
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The 2001 The Moonlight Run is a blend of Grenache, Shiraz, Mourvedre, and Cinsault aged in neutral French oak. The Cinsault and Mourvedre come from 100-year old vines, the Grenache from 120-year old vines, and the Shiraz from 45-year old vines. This beauty's inky purple color is followed by aromas of crushed black pepper intermixed with black raspberries, sweet cherries, cassis, and hints of licorice as well as earth. Medium to full-bodied, ripe, plush, and fleshy, this is a complex, full-bodied yet elegant Australian red.
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We have dedicated growers in the North Western Barossa areas of Greenock, Kalimna and Koonunga Hill, providing fruit from dry farmed, low yielding vines up to 120 years of age. While we work mostly with traditional Barossa varieties Shiraz, Grenache and Mataro from these growers, we are also trialling new varieties such as Durif, Barbera, Dolcetto, Roussanne, Saperavi and Tannat.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.