Wirra Wirra Catapult Shiraz 2020, Australia

Description

Brilliant Wines.
Healthy Vines.
Serious Fun.
McLaren Vale is our home, surrounded by Australia’s most sustainable vineyards, inspiring people and beautiful beaches.

We were recognised as the Global Winner of the 2021 Great Wine Capitals Best of Wine Tourism Awards. Come and see what all the fuss is about!

Our Story
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 a visionary who dreamt of returning Wirra Wirra to its former glory. Greg Trott did more than that, he created a legacy of being dedicated to your craft while being equally serious about having fun and enjoying life.

Wirra Wirra Catapult Shiraz

The late Greg Trott saw many of his unusual dreams realised at Wirra Wirra. Yet one vision eluded him – to build a medieval siege machine, or trebuchet. Why? To use as a catapult to bomb neighbouring wineries with bottles of wine of course. This wine is part of a range, the RGT collection which remembers the pioneering spirit of Richard Gregory Trott.

Region

McLaren Vale

Subregion

Sub-regions include McLaren Vale, McLaren Flat and Aldinga

Oak Maturation

Approximately 70% French and 30% American. A combination of new and old oak is used, blending to about 20% new oak in the final wine.

Vinification

Fruit was gently crushed and destemmed. Early ferment temperatures were maintained at 20-22ºC, rising to 25-28 ºC 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 sugar dryness, wine was drained from the fermenter and the remaining skins were pressed via tank and basket press. Wines completed their secondary malolactic fermentation in tank or barrel, with oak selection and maturation times tailored to each vineyard parcel – those showing a more powerful structure receiving a longer maturation time in oak before blending.

Technical Details

pH: 3.45
T.A.: 6.5g/L
ALC: 14.5%

Drink

Enjoy on release or cellar for up to 10 years.

Food Pairing

Massaman beef curry or a vegetarian mixed grill (eggplant, capsicum, mushroom)

Source: https://wirrawirra.com