• American & French oak
• Blackcurrant & plum
• Darck chocolate
• Supple & balanced

"A vintage that marks an incoming winemaker and a culling of lesser quality fruit. Cabernet and shiraz, the Aussie archetype. Consummate, medium-bodied and savory, with better tannin management than what I recall of past vintages. Bay leaves, currants and iodine, with licorice tannins serving as gentle directives to good, supple length. An everyday claret for the sophisticate, with a strong maritime feel" Ned Goodwin, Master of Wine, Jamessuckling.com, Feb 2024

"A blend of Cabernet Sauvignon, Shiraz and Merlot. The Wirra Wirra worker bee, this does what Church Block typically does: deliver ample flavour and fruit plushness but with a measure of structure and freshness that makes it a great allrounder, a friend to many foods and weighted to invite a second glass. Brambly red fruits, leafiness, cracked pepper, dark berry notes, a sweet-fruited mid-palate, and a nice grip to close. It’s a fine release" Marcus Ellis, Halliday Wine Companion, Feb 2024

"The Church Block is upping its game in 2022 with the addition of superstar winemaker Emma Wood. It delivers generous layers of fruit, leafy lifted blackcurrants showing Cabernet origins brightly, with chocolate-berry and old oak in strong support. Excellent power for the price, more berry with gravel and graphite underpinned by a solid core of tannins. The structure is surprisingly strong for a wine at this price, so it’s a bargain for the cellar" Angus Hughson, Vinous.com, Jul 2023

Deep crimson. Classic blackberry, leaf and briar of Cabernet Sauvignon are closely pursued by opulent plums and wild herbs of Shiraz and Merlot. Five spice, dark chocolate and ripe mixed berries underpin the varietal cascade. Hallmarks of a timeless Church Block. A wealth of cassis, plums and black cherries are tethered to the palate with smartly ripened tannin. Dense, plush and balanced with a lovely core of ripe fruit, this wine is effortless in its harmony and energy. From release and over the next 15 years.

Celebrating 50 years of Church Block. 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.

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.

Blend parcels were matured for an average of 12 months using a combination of new and seasoned French and American oak.

Food Pairing: Grilled sirloin steak with browned butter and pepper sauce, or a portobello mushroom burger with halloumi and beetroot relish.