2018 Freestyle Marsanne
100% Marsanne from the heavy red clay soils of the western ridge of the Barossa harvested at night at low temperature. Given a short period of skin contact before racking into aged barrels to undergo natural yeast ferment. Kept on lees for about 1 year and bottled without fining or filtration.
100% Grenache from two old vineyards in the Angaston Foothills of Barossa Valley at 350m elevation. 100% whole bunch put in a tank with dry ice and sealed to spontaneously ferment for 6 weeks. Gentle foot treading releases the remaining juice and re-kicks the ferment once transferred to large old French oak. Minimal S02 and bottled without fining and filtration.
2018 Bluebird Grenache
100% destemmed Adelaide Hills Grenache that is plunged across several weeks. Made as a fruit forward silky slippery style and succeeds brilliantly. Pure joy.
2017 Angaston Grenache
100% whole-bunch are foot-tread over several weeks then pressed into large oak barrels and bottled unfined and unfiltered. Barossa’s answer to Pinot - all perfume and finesse. Awesome.
100% Grenache from a 150-year-old vineyard in the Angaston Foothills of Barossa Valley at 350m elevation. 100% whole bunch, naturally fermented and bottled without fining or filtration. 1476 bottles produced.
'From Massena wine man Jaysen Collins comes this side project ‘JC’s Own’ and a grenache from the Angaston Foothills of Barossa Valley – for those seeking such intel, the vineyard/vines are about 150-years-old. It is all whole bunch fermented and hangs out in old oak for its pre-bottle existence. The wine packs plenty of interest and high drinkability. Strong perfume of dark cherries, plum with whiffs off green herbs, brambles and faint sarsaparilla. The palate has the moody slouch to it, with dark fruit, wishes of chewy tannin, flicks of pepper and sage with a chomp of salt bush to close. It’s a sexed up grenache in weight, texture, complexity, far away from fruity, ‘pinot of South Australia’-styling. Really like it.' 94+ points, Gary Walsh, The Winefront, July 2018.
2017 Greenock Shiraz
100% Shiraz from a single vineyard located in Greenock in the Barossa western ridge. Destemmed directly into an open fermenter and plunged daily for 6 weeks. Once drained through the basket press the initial drainings and pressings were transferred to low-toast seasoned French oak for fermentation and ageing in barrel for 25 months on gross lees giving a creamy and textural mouthfeel. Fresher and finer than previous 2 releases and shows Barossa generosity with marked restraint. A winner.
2016 Stonewell Shiraz
100% Shiraz from a single vineyard located in Stonewell in the Barossa western ridge. Destemmed directly into an open fermenter and plunged daily for 6 weeks. Once drained through the basket press the initial drainings and pressings were transferred to low-toast seasoned French oak for fermentation and ageing in barrel for 19 months on gross lees giving a creamy and textural mouthfeel. Bottled unfined and unfiltered. 1014 bottles produced.
'Jaysen Collins, also seen via Massena wines, gets to play with some seriously cool and seriously old vineyards. Here’s a shiraz from Stonewell. All destemmed, it ferments on skins for a long time (six weeks) and then spends time in old and new oak, depending on the components (free run or pressings). A very interesting suite of wines is emerging from this project. Lush kind of shiraz, hearty, slippery, creamy, dense and dark. All brooding berries and supple, sweet spice with plush tannins and a seemingly never-ending roll of flavour. Though generous, everything is neatly tucked in, captured in a balloon of readily identifiable ‘essence of Barossa shiraz’. The great thing is the wine feels relatively unadorned, assertive in fruit character all the nuance found within. Ample, done well, with balance, and personality, and some freshness. Ideal.' 94 points, Gary Walsh, The Winefront, July 2018.
100% Marsanne, wild fermented and aged on less for body and texture and infused with organic herbs for about 2 weeks to extract aromas and flavours. After removing the botanicals neutral spirit is added and the wine is aged for a further 6 months before bottling with fining or filtration. Herbs used include: wormwood, juniper berries, rosehips, lemon peel, lemon myrtle leaf, chamomile flowers, hibiscus flowers, ginger root, vanilla pods, jasmine flowers, hawthorn berries and allspice berries. Just 1439 500ml bottles produced.