Wirra Wirra Church Block Mclaren Vale Cabernet Shiraz Merlot

Church Block was the first wine the late Greg Trott produced under the Wirra Wirra label back in 1972.
He took the name from one of the original vineyards, which runs next to the small Bethany Church (est.1854) across the road from Wirra Wirra’s century old ironstone cellars. Over four decades, the Church Block label has become an Australian favourite.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Australia

Glass Bottle

Glass

Wines completed their secondary malolactic fermentation in tank or barrel, with oak selection and maturation times tailored to each wine and grape varietal – parcels showing a more powerful structure receiving a longer maturation time in oak before blending.

Contains Eggs, Contains Sulphur Dioxide/Sulphites

Wirra Wirra

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.

51% Cabernet Sauvignon
42% Shiraz
7% Merlot

2022

Fresh red and dark fruits provide great flesh and depth to a long, even palate. Grainy tannins and cedary oak add structural support and line to the rich fruit.

14.50% ABV

10.9

Wirra Wirra

Paul Smith

Fruit was gently crushed and destemmed en route to fermenter. Early temperatures were maintained at 20-22ºC, rising to 25-28ºC 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 or barrel, with oak selection and maturation times tailored to each wine and grape varietal – parcels showing a more powerful structure receiving a longer maturation time in oak before blending.