Wirra Wirra Scrubby Rise McLaren Vale Shiraz 2022 (Australia)

Wirra Wirra Scrubby Rise McLaren Vale Shiraz 2022 (Australia)"This is fruit expressive and fragrant, showing blackberry, roasted hazelnut, clove and vanilla aromas, followed by a weighty palate delivering excellent fruit richness with fleshy texture, making it splendidly flavoursome. At its best: now to 2034" Sam Kim, Wine Orbit, Feb 2024 Deep ruby with earthy tones. Bright raspberries, dark plum, vanilla and coffee bean. The expressive and youthful shiraz fruit is completed with integrated oak. The lively

"This is fruit expressive and fragrant, showing blackberry, roasted hazelnut, clove and vanilla aromas, followed by a weighty palate delivering excellent fruit richness with fleshy texture, making it splendidly flavoursome. At its best: now to 2034" Sam Kim, Wine Orbit, Feb 2024

Deep ruby with earthy tones. Bright raspberries, dark plum, vanilla and coffee bean. The expressive and youthful shiraz fruit is completed with integrated oak. The lively palate is awash with berry fruits; bright, ripe and layered with a pleasing volume of tannin and texture. Elements of vanilla and coffee bean weave between the lovely primary fruits. This captivating balance between freshness and concentration is completely enjoyable. On release and over the next five years.

The Scrubby Rise vineyards at Wirra Wirra sit on ancient rocks more than 100,000 years old. The fact that they are totally flat and contain no “scrub” or bush whatsoever was of more interest to the late Greg Trott, who gave them their dubious name. As one might call a redhead “Bluey” or a tall man “Shorty”, Trott drew on traditional Aussie humour to make the point that we shouldn’t take life too seriously. Be dedicated to your task he said, but everything else should be fun. That’s a philosophy we aspire to at Wirra Wirra, as we raise a glass of this classic McLaren Vale shiraz.

Fruit was gently crushed and destemmed prior to commencing fermentation where 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 moist. At approximately 1-2°Baume, the wine from the fermenter was drained, and the remaining skins were pressed. Wines completed malolactic fermentation in tank with around nine months of tailored oak maturation before blending.

Food Pairing: Ragu of mushroom and red wine, or a traditional eggplant mousakka.