Wirra Wirra Woodhenge Shiraz 2017 (Australia)

Wirra Wirra Woodhenge Shiraz 2017 (Australia)Deep crimson with a magenta edge in the glass. Ripe mulberry, blood plums, cocoa and sweet spices along with blue fruits and hints of fruitcake. Rich with voluptuous fruit and dense with velvety tannins, the palate is remarkably generous and plush. There are notes of earth and leather, and oak contributions of mocha, cedar and vanilla biscuit. A McLaren Vale Shiraz in the classic style, the wine is full but supple, liqueur ish and long. Remarkably

Deep crimson with a magenta edge in the glass. Ripe mulberry, blood plums, cocoa and sweet spices along with blue fruits and hints of fruitcake. Rich with voluptuous fruit and dense with velvety tannins, the palate is remarkably generous and plush. There are notes of earth and leather, and oak contributions of mocha, cedar and vanilla biscuit. A McLaren Vale Shiraz in the classic style, the wine is full but supple, liqueur-ish and long. Remarkably drinkable on release, it will nevertheless benefit from cellaring up to 12 years.

The fruit for the 2017 Woodhenge Shiraz is sourced fruit from Gateway, Dog Ridge, Quandong and Nocowie vineyards.

Fruit parcels of typical Woodhenge style were selected: rich generous McLaren Vale Shiraz fruit, with the Wirra style stamped firmly over it. Gently crushed and destemmed to open top and static fermenters, parcels were tasted twice daily by the Wirra winemakers to determine number of daily plunges and pumpovers for tannin, colour and flavour extraction. Once pressed and sugar 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 17 months of age. The wine was traditionally fined lightly with egg white, filtered and bottled. A combination of French and American oak barriques and hogsheads. A new oak component of 35%, the balance made up of one, two and three year old barrels.

Food Pairing: Peppercorn, fennel and mustard roast beef with a red wine gravy.