Wirra Wirra 12th Man Adelaide Hills Chardonnay

Australia

Contains Milk, Contains Sulphur Dioxide/Sulphites

Wirra Wirra

The ironstone cellars of Wirra Wirra house a history rich in mischief, adventure and dedication to creating great wines. The winery was built in 1894 by an eccentric former state cricketer, who absconded to McLaren Vale after embarrassing his family one too many times. It was re-built in the late 1960's by Greg Trott who dreamt of returning Wirra Wirra to its former glory.

Greg Trott saw the game of cricket as the most noble of pursuits. As a youth, he even built his own concrete pitch at the family farm to emulate his heroes. Trott envisaged wearing the famous baggy green cap of the Australian team - if only to carry the drinks as 12th man. And if the drinks tray sported our Adelaide Hills chardonnay, Trott would have been warmly welcomed at any cricket fixture.

The 12th Man is 100% Adelaide Hills Chardonnay, with a bouquet of white stone fruit, citrus and flint. The palate is soft and smooth with creaminess from lees ageing in oak barrels. Perfect with a seafood linguini, or just a summers day watching the cricket!

255 Strout Rd
MCLAREN VALE
5171
Australia

Wirra Wirra is a family-owned winery established in 1894 in the heart of McLaren Vale, South Australia. All red wines are sourced exclusively from the coastal region with a focus on the heritage varieties of Cabernet Sauvignon, Shiraz and Grenache. All whites are made from the neighbouring cool-climate Adelaide Hills and include Chardonnay, Sauvignon Blanc and Riesling.
The historic site is home to biodynamically farmed estate vineyards, a historic winery, a world class tasting room and Harry’s Deli restaurant, which features a seasonal menu showcasing local produce.

100% Chardonnay

Handpicked grapes were whole bunch pressed and the free run component of the juice filled to French oak for spontaneous/wild fermentation. A small juice portion completed fermentation and maturation in stainless steel to preserve additional primary fruit. All barrels were tasted weekly to monitor the increasing complexity and malolactic activity as lees stirring was introduced. Barrels were sulphured on lees at various stages through maturation to capture fruit brightness.

White peach and nectarine hit the nose with a hint of buttery brioche. The palate is soft and weighty with the creaminess of barrel ageing on fine lees. Threads of citrus and crisp acidity weave through the palate resulting in a perfectly balanced wine.

12% ABV

Wirra Wirra

Emma Wood, Kelly Wellington, Grace Wang.

Handpicked grapes were whole bunch pressed and the free run component of the juice filled to French oak for spontaneous/wild fermentation. A small juice portion completed fermentation and maturation in stainless steel to preserve additional primary fruit. All barrels were tasted weekly to monitor the increasing complexity and malolactic activity as lees stirring was introduced. Barrels were sulphured on lees at various stages through maturation to capture fruit brightness.