Deep plum with a scarlet edge in the glass. Lifted red and black currants, deeper plums and black cherries, fresh-tilled earth and leaf with some spicy cedar. Fresh red and dark fruits provide great flesh and depth to a long, even palate. Grainy tannins and cedary oak add structural support and line to the rich fruit. From release and up to 15 years from vintage.

Wirra Wirra sources fruit from a combination of premium McLaren Vale growers.

Fruit was gently crushed and destemmed prior to commencing fermentation where fermentation temperatures were kept at 20-22 degrees celcius, rising to 25-28 degrees at peak of ferment. Ferments were pumped over two to four times daily to assist in flavour and colour extraction, and 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 of the skins and seeds moist. At approximately 1-2°Baume, the wine 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.

Combination of French (70%) and American oak (30%) barriques & hogsheads of which 10% is new oak.

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.

Food Pairing: Roasted lamb rack with vegetable gratin.