Description
Vinification
Fruit parcels of typical Woodhenge style were selected: rich generous McLaren Vale Shiraz fruit, with the Wirra Wirra style stamped firmly over it.
Gently crushed and destemmed to open top and static fermenters, parcels were tasted twice daily by the Wirra Wirra winemakers to determine the number of daily plunges and pump overs for tannin, colour and flavour extraction.
Once pressed and dry, parcels were run to oak barrels to complete malolactic fermentation. These individual vineyard parcels were racked and returned separately throughout maturation. The final selection was blended at 15 months of age before returning to oak for another 5 months. The wine was lightly fined, filtered and bottled.