"Richly fruited and delightfully fragrant, the bouquet shows blackcurrant, spiced cherry, dried herb, cocoa and toasted almond characters. The palate is supple and generously expressed, delivering bright fruit intensity and silky texture, finishing persistent and juicy. Well proportioned and instantly appealing. At its best: now to 2022" Sam Kim, Wine Orbit, Feb 2018

"Bright and effusive. It very much embodies what the region does well with a strong core of raspberries and red plums. Silky easygoing tannins, too. A blend of cabernet sauvignon, shiraz and merlot. Screw cap. Drink now" Nick Stock, Jamessuckling.com, Aug 2018

"Tamarillo, spice and sarsaparilla aromas. The palate is medium-bodied with lovely raspberry fruit and gentle savouriness. Needs some time in bottle. Great character and flavour. Food: Roasted lamb leg with garlic and sumac. Ageing: now to 2026" Toni Paterson, Master of Wine, Real Review, July 2018

Deep plum with a scarlet edge in the glass. The nose is defined by fragrant red and black cabernet fruits with rich plums, surrounded by leaf and polished leather. Whilst the palate shows bright red and black fruits that are framed by fine sandy tannins and fresh cedar. The wine displays a lovely brightness and generosity of fruit that is the hallmark of McLaren Vale, with the supporting tannin structure to reward medium-term ageing.

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 four decades, the Church Block label has become an Australian favourite.

Fruit was gently crushed and destemmed prior to commencing fermentation where fermentation temperatures were kept at 20-22ºC, rising to 25-28 degrees 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, pump-overs 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. This oak was a combination of French (70%) and American oak (30%) barriques & hogsheads of which 10% is new oak.

Food Pairing: Chargrilled wagu beef fillet with beetroot, leek, green beens and kipfler potatoes.