Select patches from Wirra Wirra’s own shiraz plantings on McMurtrie Road were picked at a
balance of freshness, flavour intensity and tannin ripeness. These parcels were vinified in two
and 10 tonne fermenters, tasted daily during fermentation to determine the combination of
pump overs and plunging that would extract the best balance of flavour, colour and tannin
from the fruit. Once this was achieved, the ferments were pressed to tank and filled to a
selection of old French oak. This wine was then racked and returned periodically over the
following 18 months, before barrel selection and blending


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