Wirra Wirra Scrubby Rise McLaren Vale Shiraz 2019 (Australia)

Wirra Wirra Scrubby Rise McLaren Vale Shiraz 2019 (Australia)Biscuity oak Blackberry & raspberry Black pepper Plush tannins Bright crimson in colour with a fuschia rim. Bouquet of blackberry, plum and raspberry alongide black pepper and a hint of biscuity oak. Ripe red fruits combine with plush tannins on the palate for an exceptionally approachable texture and a rich, mouth filling quality. Planted in 1972, the Scrubby Rise vineyards at Wirra Wirra sit on ancient rocks more than 100,000 years old. The fact

• Biscuity oak
• Blackberry & raspberry
• Black pepper
• Plush tannins

Bright crimson in colour with a fuschia rim. Bouquet of blackberry, plum and raspberry alongide black pepper and a hint of biscuity oak. Ripe red fruits combine with plush tannins on the palate for an exceptionally approachable texture and a rich, mouth-filling quality.

Planted in 1972, the Scrubby Rise vineyards at Wirra Wirra sit on ancient rocks more than 100,000 years old. The fact that they are totally flat and contain no “scrub” or bush whatsoever was of more interest to the late Greg Trott, who gave them their dubious name. As one might call a redhead “Bluey” or a tall man “Shorty”, Trott drew on traditional Aussie humour to make the point that we shouldn’t take life too seriously. Be dedicated to your task he said, but everything else should be fun. That’s a philosophy we aspire to at Wirra Wirra, as we raise a glass of this classic McLaren Vale shiraz.

Fruit was gently crushed and destemmed prior to commencing fermentation where fermentation temperatures were kept at 20-22ºC, rising to 25-28ºC at peak of ferment. Generally, ferments were pumped over two to four times daily to assist in sufficient flavour and colour extraction, as well as to monitor and control fermentation temperature. Nearing completion and having achieved the desired flavour and tannin extraction, pumpovers were reduced to once or twice daily to keep the cap (skins and seeds) moist. At approximately 1-2°Baume, the juice from the fermenter was drained, and the remaining skins were pressed via tank or basket press. Wines completed Malolactic fermentation in tank or barrel as individual vineyard parcels and matured in oak before blending.

Food Pairing: Spaghetti meatballs in a tomato and basil sauce, served with parmesan.