Wirra Wirra MVCG McLaren Vale Cabernet Sauvignon 2022 (Australia)

Wirra Wirra MVCG McLaren Vale Cabernet Sauvignon 2022 (Australia)"A rather perfumed and savory nose of grilled meat, grilled plum, ground spice and black licorice. Full bodied with silky tannins. Fruity and lush, with inky character. Silky texture, too" James Suckling, JamesSuckling. com, Oct 2022 "An acronym that stands for McLaren Vale Cricket Ground, apparently, and the vision of founder Greg Trott. This is very good for the price, showcasing cabs verdant tinge of tomato leaf and mint scattered across a savoury

"A rather perfumed and savory nose of grilled meat, grilled plum, ground spice and black licorice. Full-bodied with silky tannins. Fruity and lush, with inky character. Silky texture, too" James Suckling, JamesSuckling.com, Oct 2022

"An acronym that stands for McLaren Vale Cricket Ground, apparently, and the vision of founder Greg Trott. This is very good for the price, showcasing cab’s verdant tinge of tomato leaf and mint scattered across a savoury framework of perfectly wrought pencil-shaving tannins and perky acidity. Designed for the sort of imminent drinking deemed by the price" Ned Goodwin, Master of Wine, Halliday Wine Companion, Mar 2023

Deep crimson with a bright, clean edge. Juicy ripe plums, fresh cherries and sweet blackcurrants lift from the glass into a delicate balance with subtle herbs and leafy characters. A touch of cedary oak adds class and polish to the approachable, fruit driven style. This is vibrant, youthful and medium-bodied in style. The deep plums and blackcurrants of the palate are complimented with the briary tones and tobacco leaf. The long, even tannins and fine chewy finish are classically cabernet. Drink young but will reward cellaring for up to five years.

Fruit was gently crushed and destemmed en route to fermenter. Early temperatures were maintained at 20-22ºC, rising to 25-28ºC 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 dryness, wine was drained from the fermenter and the remaining skins were pressed via tank or basket press. The wine completed secondary malolactic fermentation in tank or barrel and was matured in French oak for 9 months.

Greg Trott was a visionary of monumental proportions. One of his great plans was to build the McLaren Vale Cricket Ground (MVCG), a world class oval to attract the world’s finest cricketers to play in his village. He spent many hours drawing plans, capturing exactly how it would look, feel and play, but unfortunately fiscal realities prevented it from happening. Trott had equal passion for McLaren Vale Cabernet Sauvignon, a variety he championed until his passing in 2005.