Wirra Wirra Catapult McLaren Vale Shiraz 2023 (Australia)

Wirra Wirra Catapult McLaren Vale Shiraz 2023 (Australia)"A generous, full bodied shiraz. Defined by exuberant aromas of lilacs, iodine and purple fruit set in relief against a deftly hewn tannic stucture with hints of licorice and a ripple of maritime freshness. Pepper and clove notes grown in intensity as the tannins compress and release flavour in incremental bursts. A warmer climatic expression with a complex cool aura. From orgnically grown grapes. Drink or hold. Screw cap" James Suckling,

"A generous, full bodied shiraz. Defined by exuberant aromas of lilacs, iodine and purple fruit set in relief against a deftly hewn tannic stucture with hints of licorice and a ripple of maritime freshness. Pepper and clove notes grown in intensity as the tannins compress and release flavour in incremental bursts. A warmer climatic expression with a complex cool aura. From orgnically grown grapes. Drink or hold. Screw cap" James Suckling, Jamessuckling.com

Crimson with a bright purple hue. Bright mulberry and raspberry with a lovely nutmeg and allspice layer. The palate is dense with vibrant fleshy blue fruits and mulberry compote and a background of baking spices. Refined cocoa powder tannins finish off the wine with style. From release and over the next 10 years.

The late rebuilder of Wirra Wirra, Greg Trott, saw many of his unusual dreams realised at Wirra Wirra. One vision that never quite became a reality in his time was the building of his very own catapult. Posthumously a medieval siege machine was built in Trott’s honour, which is why a fully operational trebuchet sits on the Wirra Wirra lawns ready to fire off watermelons! Bonus points for anyone who can articulate the difference between a catapult and a trebuchet.

Catapult Shiraz is a selection of top performing certified organic Shiraz sites from across the McLaren Vale region. McLaren Vale is a pioneer of organic viticulture in Australia, made possible by idyllic conditions and dedicated growers.

The organically grown fruit was gently crushed and destemmed en route to the fermenter. Early temperatures were maintained at 20–22°C, rising to 25–28 degrees at peak of ferment. In general, ferments were pumped over two to four times daily to assist flavour and colour extraction. Nearing completion 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. Wines completed their secondary malolactic fermentation in tank then filled to oak with barrel selection and maturation times tailored to each parcel—those showing a more powerful structure receiving a longer maturation time in oak before blending.

Food Pairing: Braised beef cheek