Wirra Wirra Church Block Cabernet Sauvignon Shiraz Merlot 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 Church Block

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.

Region

McLaren Vale

Vineyards

Wirra Wirra sources fruit from a selection of grower vineyards across McLaren Vale, including our own blocks adjacent to the winery.

Oak Maturation

Combination of French (70%) and American oak (30%) barriques and hogsheads of which 10% is new.

Vinification

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.

Technical Details

pH: 3.42
T.A.: 6.8g/L
ALC: 14.5%

Drink

From release up to 2035.

Food Pairing

Try with lamb tagine or vegetarian moussaka.

Source: https://wirrawirra.com