Wirra Wirra RSW McLaren Vale Shiraz 2022

Description

Oak, Plum, Spice

"The fruit for this outstanding Shiraz comes from four blocks, three of which are Wirra’s biodynamic Sandhill Vineyard. The fourth comes from Blewitt Springs, adding an important element from this great Shiraz sub-region. All blocks were treated separately, open fermented with some whole bunch use, and left for extended time on skins, contributing to the seamless integration of the wine. It shows a high degree of elegance within its stylish frame, with deeply concentrated red fruits, subtle peppery notes, and beautifully integrated tannins completing an impressive wine" Ray Jordan, WinePilot

"Concentrated, deep and dark, with blackberry and black cherry confit aromas swirling around alongside cedar and dark chocolate hints. This is a bold wine, with a creamy midpalate; it’s rich and succulent, with savoury, saline Danish liquorice treaks running through the furry tannins. A big wine that needs time—hide it away and come back to it" Melissa Moore, Real Review

Dark plum, mocha and nutmeg are layered with subtle hints of charcuterie, adding savoury complexity to the nose. Plush mulberry compote, sweet baking spices and dark chocolate unfold in luxurious layers, with fleshy fruits and spice seamlessly integrated for a harmonious expression.

Wirra Wirra sources fruit from a combination of owned vineyards and premium McLaren Vale growers. The blend of individual vineyard and sub-regional characteristics is the key to the resulting style. Blended from a combination of old vine McLaren Vale sites - typically low in vigour, producing modest yields of intense fruit. Soils range from deep sands over ironstone and loamy sand over Pirramimma sandstone clay.

From three old vine blocks, two of which are from the Sandhill Vineyard on the Wirra Wirra estate. The third block is in the elevated Blewitt Springs sub region. Blended parcels were matured for an average of 18 months using a combination of new (33%) and seasoned French Oak.

Parcels from each vineyard were picked and fermented separately as small batches in two-tonne open fermenters to maintain the distinct vineyard character of each. Several ferments included a small whole bunch component. Each batch was tasted daily to determine the level of hand plunging and maceration required during fermentation. At the desired level of tannin and fruit extraction, each ferment was basket pressed with winemakers making the press cut at the first sign of tannin hardness. Pressed wines were each transferred to a tailored selection of French oak barriques and puncheons in which they completed malolactic fermentation. Following MLF and several times thereafter, individual wines were racked and returned. At the end of this program, select barrels from the most outstanding vineyard parcels were blended and filtered with a single pass before going to bottle. Approximately fifty percent of the final blend was aged in a combination of new to three year old French oak barriques with the remaining portion matured in a selection of four-six year old seasoned barrels.

Food Pairing: Charred Wagyu beef fillet with black garlic puree, truffled celeriac and a red wine jus.