Wirra Wirra Church Block McLaren Vale Shiraz 2024 (Australia)

Description

Oak, Plum, Spice

"One of three wines now carrying the Church Block brand and given Shiraz is McLaren Vale’s leading red it makes sense to be part of such a high-profile team. Sourcing from several separate vineyards, this then stands as a regional expression of the variety, and quite a contemporary one at that. More than just a simplistic Shiraz plum fruit bomb, here we see savoury bouquet and flavours, Middle Eastern spices, braised root vegetables, black pepper, yet right in the core of the palate there’s an alluring burst of crimson to blue fruits, just enough to put any oak influence – both French and American with a tiny 8% new barrels – in its rightful background place. All up a lovely, friendly, very drinkable regional Shiraz" Tony Love, Wine Pilot, Aug 2025

"The second release of shiraz under the Church Block banner, this saw about 12 months in French and American oak, with a smattering new. This is a pretty intense and serious wine for the money. Red and blue fruits, some black olive and ground anise, cracked pepper and a whisper of bay, the palate silky, slinky, so textural and supple, tannins refined, and the length sustained. Without doubt, the current Church Block trio represents some of the best quality-to-price-ratio wines in the country" Marcus Ellis, Halliday Wine Companion, Mar 2026

Purple with bright ruby hue. Ripe red plums layered with freshly whipped cream and baking spices, with a subtle hint of bay leaf. Plush plum and blueberry fruits across the palate, framed by smooth milk chocolate tannins and finishing with a lovely, creamy mocha note.

Ever since the first release from the 1972 vintage, Church Block blends have been synonymous with great McLaren Vale red wine. Early wines were sourced from a neighbouring vineyard which ran adjacent to a small Bethany Church. This is only the second release of a single variety Church Block - highlighting Shiraz, which has been a part of every Church Block since 1972.

Sourced from multiple sites across the diverse McLaren Vale region.

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. Near completion, pump-overs were reduced to once or twice daily to keep the cap moist until each wine was press ready, at which point wine was drained from the fermenter and the remaining skins pressed to tank.

Secondary malolactic fermentation was completed in tank or barrel, with oak selection and maturation times tailored to each parcel of wine – those showing a more powerful structure receiving a longer maturation time on oak before blending.