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Attractive deep black-red in the glass. Soft and rich berry fruits on the palate. Fine tannins on the finish allow the berry flavours to linger elegantly. The vines are grown on the sandy soil of Blewitt Springs, machine-harvested, crushed, 7 days on skins, matured for 18 months in various hogsheads.

Bright crimson with a fuchsia rim. Blackberry, plum and raspberry alongside black pepper and a hint of biscuity oak. Ripe red fruits combine with plush tannins for an exceptionally approachable texture and a rich, mouth-filling quality. 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. Wirra Wirra was originally established in 1894 and though abandoned after several decades of production was revived by the late Greg Trott in 1969. The winery produces exceptional value, fruit driven wine styles that dont shy away from ripeness, intensity and oak usage. Wirra Wirra is located approximately four kilometres outside of the township of McLaren Vale in the McLaren Vale wine growing region of South Australia. Wirra Wirra source fruit from estate and selected grower vineyards. Wirra Wirra is the core range but the wines are delineated by tiers including Flagship wines, RGT collection, Church Block, Mrs Wrigley range and the entry level Scrubby Rise wines. The production of these wines is overseen by Chief Winemaker Paul Smith, with able assistance from Tom Ravech and Kelly Wellington. The winery employs modern technology and new world technique to produce expressive wines of intensity, bold flavour and McLaren Vale profile.

A medium-bodied, fresh, fruit driven wine that is delicious enjoyed young. It's made from grapes grown without herbicides, fungicides or synthetic chemicals.

The bouquet is gorgeously expressed, showing dark plum, blackberry, vanilla pod and cedar characters, leading to a wonderfully weighted palate that is supple and beautifully rounded. The wine offers terrific fruit intensity and creamy mouthfeel, finishing persistent and silky

Dark plum, pepper and spice from shiraz with perfumed rose petals and red cherry from grenache.

Deep, dark red in colour. The nose is pure and unobstructed by newoak, lifted with dark fruit flavours of blackberry, chocmint, and anise. Dustings of white pepper spice, vanilla, and black olive tapenade provide an intriguing savoury counterpoint to the more primary fruit characters. On the palate is a concentrated, uscious rolling texture packed with fresh blackberry, dark chocolate and liquorice flavours. The wine is juicy and plush with silky tannins that linger, providing a drying, savoury finish.

Medium bodied, with lots of chocolate and blackberry, sophisticated supple tannins supporting deep fruits and appealing savoury balance.