Wirra Wirra Catapult McLaren Vale Shiraz
Rating, 4.3 out of 5 from 9 reviews.75cl £21.33 per litre
£16.00£20.00
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Now £16, was £20
£16.00 (£21.33 per litre)Now £16 when you order by 16/06/2026. Offer subject to availability. Maximum 18 promotional items per customer.Product attributes
Vegetarian
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Product Information
Greg Trott saw many dreams realised at Wirra Wirra. Yet one eluded him - building a medieval siege machine, or "trebuchet" to use as a catapult; bombing neighbouring wineries with bottles of fine wine. Since his passing we have honoured the dream, crafting a trebuchet and a wine that symbolize his pioneering spirit. A shiraz that is classic McLaren Vale, yet bright and brimful of possibilities. Just like Trott.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
Country of origin
Australia
Package type
Glass
Other Information
Origin:
Wine of Australia
Importer:
Gonzalez Byass UK Ltd,
AL4 9HJ,
UK.
Additional Information:
750ml bottle = 10.5 units
125ml glass = 1.8 units
Drink Responsibly
UK Government recommends adults do not regularly exceed:
Men 3-4 units a day
Women 2-3 units a day
Wine of Australia
Importer:
Gonzalez Byass UK Ltd,
AL4 9HJ,
UK.
Additional Information:
750ml bottle = 10.5 units
125ml glass = 1.8 units
Drink Responsibly
UK Government recommends adults do not regularly exceed:
Men 3-4 units a day
Women 2-3 units a day
Allergen Information
Contains Sulphites
Brand
Wirra Wirra
Manufacturer
255 Strout Rd
MCLAREN VALE
5171
Australia
MCLAREN VALE
5171
Australia
History
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.
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.
Agent
Gonzalez Byass
Grape variety
Shiraz
Current vintage
2022
Regional information
McLaren Vale's favourable climate and geographical factors make it ideal for grape growing and producing regionally distinctive wines year after year. The climate is characterised by warm summers, moderate winters, winter-dominant rainfall. Rain during the harvest period and frost are rare. For the viticulturist this means less likelihood of crop damage and low disease pressure.
Tasting notes
The Catapult shiraz is bright and bursting with juicy red fruits. Silky smooth with well balanced tannis, this is a delicious and incredibly drinkable McLaren Vale shiraz.
Alcohol by volume
14.5
Units
10.9
Producer
Wirra Wirra
Serving suggestions
Serve between 15 and 16°C, it is ideal wine to match with all types of red meats, fish, and cheese.
Winemaker
Emma Wood, Kelly Wellington and Grace Wang.
Vinification details
Fruit was gently crushed and destemmed en route to fermenter. Early temperatures were maintained at 20-22 degrees, rising to 25-28 degrees at peak of ferment. In general, ferments were pumped over two to four times daily to assist flavour and colour extraction, as well as spreading heat through the cap and body of the ferment. Nearing completion
and having achieved the desired flavour and tannin extraction, pump-overs were reduced to once or twice daily to keep the cap moist. Close to dryness, wine was drained from the fermenter and the remaining skins were pressed via tank or basket press. Wines completed their secondary malolactic fermentation in tank then filled to oak with barrel selection and maturation times tailored to each parcel – those showing a more powerful structure receiving a longer maturation time in oak before blending.
and having achieved the desired flavour and tannin extraction, pump-overs were reduced to once or twice daily to keep the cap moist. Close to dryness, wine was drained from the fermenter and the remaining skins were pressed via tank or basket press. Wines completed their secondary malolactic fermentation in tank then filled to oak with barrel selection and maturation times tailored to each parcel – those showing a more powerful structure receiving a longer maturation time in oak before blending.
Customer reviews
Overall ratings
Average 4.3 out of 5, based on 9 reviews.Breakdown of ratings
Customer reviews (0)
Customer reviews, 0 total.
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