Wirra Wirra Church Block McLaren Vale Cabernet Shiraz Merlot 2021 (Australia)
- American & French oak
- Dark cherries
- Vanilla pod
- Polished tannins
Bright, polished garnet with crimson. Sweet and fragrant red currants, dark cherries and blackberries sit comfortably with aromas of dark chocolate, cinnamon and nutmeg. Rosemary and autumn leaf characters bring a savoury element, as do barrel influences of vanilla pod, cedar, and toasted oak. Blood plums, cranberry and liquorice combine with polished tannins to give a supple, even mouthfeel with a fine-grained finish. A vibrant line runs the length of the palate, balanced by richer elements as of roasted meats, burnt butter and sage. This classic example of the blend achieves harmony and easy approachability. From release and over the next 15 years.
Wirra Wirra sources fruit from a selection of grower vineyards across McLaren Vale, including our own blocks adjacent to the winery.
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.
Combination of French (70%) and American oak (30%) barriques and hogsheads of which 10% is new.
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 five decades, the Church Block label has become an Australian favourite.
Food Pairing: Barbequed lamb loin chops, or grilled cauliflower steaks with lemon, garlic and parsley.
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Wirra Wirra Church Block McLaren Vale Cabernet Shiraz Merlot 2021 (Australia)
Wirra Wirra Church Block McLaren Vale Cabernet Shiraz Merlot 2021 (Australia)
- American & French oak
- Dark cherries
- Vanilla pod
- Polished tannins
Bright, polished garnet with crimson. Sweet and fragrant red currants, dark cherries and blackberries sit comfortably with aromas of dark chocolate, cinnamon and nutmeg. Rosemary and autumn leaf characters bring a savoury element, as do barrel influences of vanilla pod, cedar, and toasted oak. Blood plums, cranberry and liquorice combine with polished tannins to give a supple, even mouthfeel with a fine-grained finish. A vibrant line runs the length of the palate, balanced by richer elements as of roasted meats, burnt butter and sage. This classic example of the blend achieves harmony and easy approachability. From release and over the next 15 years.
Wirra Wirra sources fruit from a selection of grower vineyards across McLaren Vale, including our own blocks adjacent to the winery.
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.
Combination of French (70%) and American oak (30%) barriques and hogsheads of which 10% is new.
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 five decades, the Church Block label has become an Australian favourite.
Food Pairing: Barbequed lamb loin chops, or grilled cauliflower steaks with lemon, garlic and parsley.
Original: $69.13
-65%$69.13
$24.20Product Information
Product Information
Shipping & Returns
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Description
- American & French oak
- Dark cherries
- Vanilla pod
- Polished tannins
Bright, polished garnet with crimson. Sweet and fragrant red currants, dark cherries and blackberries sit comfortably with aromas of dark chocolate, cinnamon and nutmeg. Rosemary and autumn leaf characters bring a savoury element, as do barrel influences of vanilla pod, cedar, and toasted oak. Blood plums, cranberry and liquorice combine with polished tannins to give a supple, even mouthfeel with a fine-grained finish. A vibrant line runs the length of the palate, balanced by richer elements as of roasted meats, burnt butter and sage. This classic example of the blend achieves harmony and easy approachability. From release and over the next 15 years.
Wirra Wirra sources fruit from a selection of grower vineyards across McLaren Vale, including our own blocks adjacent to the winery.
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.
Combination of French (70%) and American oak (30%) barriques and hogsheads of which 10% is new.
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 five decades, the Church Block label has become an Australian favourite.
Food Pairing: Barbequed lamb loin chops, or grilled cauliflower steaks with lemon, garlic and parsley.
