Wirra Wirra Woodhenge McLaren Vale Shiraz 2020 (Australia)

Wirra Wirra Woodhenge McLaren Vale Shiraz 2020 (Australia)French & American oak Blackberry Mocha & vanilla Structured tannins "Charged with liqueur cherries and dark chocolate, the full bodied palate is both savoury and fruit rich. The tanning is boldly structured with cedary oak framing the layers of thick, plush velvety fruit. Truly classic in style" International Wine & Spirits Competition 2022 Darkest plum at the centre with a bright mulberry rim. An abundance of blackberry, blood plums and liquorice

• French & American oak
• Blackberry
• Mocha & vanilla
• Structured tannins

"Charged with liqueur cherries and dark chocolate, the full-bodied palate is both savoury and fruit rich. The tanning is boldly structured with cedary oak framing the layers of thick, plush velvety fruit. Truly classic in style" International Wine & Spirits Competition 2022

Darkest plum at the centre with a bright mulberry rim. An abundance of blackberry, blood plums and liquorice swell in the glass. The densely fruited bouquet opens up to yield mocha, cedar, vanilla bean and further layers of dark fruit, laced with dried thyme. Charged with liqueur cherries and dark chocolate, the full-bodied palate is both savoury and fruit rich. The tannin is boldly structured with cedary oak framing the layers of thick, plush velvety fruit. Truly classic in style.

From a range of McLaren Vale sites, Woodhenge vineyards are concentrated towards the eastern, costal subregions. Contributing sites are often warmer and earlier ripening.

Fruit was gently crushed and destemmed. Early ferment temperatures were maintained at 20-22ºC, rising to 25-28 ºC 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 sugar dryness, wine was drained from the fermenter and the remaining skins were pressed via tank and basket press. Wines completed their secondary malolactic fermentation in tank or barrel, with oak selection and maturation times tailored to each vineyard parcel – those showing a more powerful structure receiving a longer maturation time in oak before blending. A combination of French and American oak barriques and hogsheads. New oak accounted for 35% of the final blend.

Food Pairing: Char grilled rib eye with herb butter and roast potatoes.