Wirra Wirra Catapult McLaren Vale Shiraz 2021 (Australia)

Wirra Wirra Catapult McLaren Vale Shiraz 2021 (Australia)American & French oak Ripe plum & berries Five spice & pepper Powdery tannins "The vignerons of McLaren Vale were wildly ecstatic about the 21 vintage, and finding this wine at this price explains their joy. Its essence of McLaren Vale shiraz: medium to full bodied, laden with black fruits of all kinds, dark chocolate, licorice and savoury, ripe tannins. Drink to: 2041" James Halliday Deep black plum at the core with a pure, mulberry hued rim. Plums

• American & French oak
• Ripe plum & berries
• Five spice & pepper
• Powdery tannins

"The vignerons of McLaren Vale were wildly ecstatic about the ’21 vintage, and finding this wine at this price explains their joy. It’s essence of McLaren Vale shiraz: medium- to full-bodied, laden with black fruits of all kinds, dark chocolate, licorice and savoury, ripe tannins. Drink to: 2041" James Halliday

Deep black plum at the core with a pure, mulberry hued rim. Plums and blackberries at the fore with mulberry, five spice and pepper. The gentle influence of creamy, vanillin oak amplifies the deep, ripe berry fruit. A generous and fruit-forward palate, loaded with plums, cassis and milk chocolate. Rich fruits are laced with vanilla bean, cedar and graphite, finishing with fine, powdery tannins. Enjoy on release or cellar for up to 10 years.

Fruit was gently crushed and destemmed. Early ferment temperatures were maintained at 20-22ºC, rising to 25-28 ºC 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 sugar dryness, wine was drained from the fermenter and the remaining skins were pressed via tank and basket press. Wines completed their secondary malolactic fermentation in tank or barrel, with oak selection and maturation times tailored to each vineyard parcel – those showing a more powerful structure receiving a longer maturation time in oak before blending.

Approximately 70% French and 30% American. A combination of new and old oak is used, blending to about 20% new oak in the final wine.

Food Pairing: Five-spice short ribs or a papardelle and mushroom ragu with garlic, oregano and thyme.