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Ships within 48 hours · Estimated delivery Aug 25 - Aug 30
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Description
Wirra Wirra Catapult McLaren Vale Shiraz 2018 (Australia)Bright, medium crimson with ruby edges in the glass. Juicy raspberry, dried thyme, ripe tomatoes and white pepper along with florals and briary notes. Bright red and blue fruits along with some leaf, earthy notes, pepper and spice. Extraordinarily plush with supple tannins, there is nevertheless an energy and vibrancy throughout. Despite such generosity of fruit and texture, the wine just manages to remain medium bodied. Drink upon release and up to
Bright, medium crimson with ruby edges in the glass. Juicy raspberry, dried thyme, ripe tomatoes and white pepper along with florals and briary notes. Bright red and blue fruits along with some leaf, earthy notes, pepper and spice. Extraordinarily plush with supple tannins, there is nevertheless an energy and vibrancy throughout. Despite such generosity of fruit and texture, the wine just manages to remain medium-bodied. Drink upon release and up to 10 years.
Shiraz for the 2018 Catapult was harvested over a period of two and a half weeks from mid-March to early April. Fermented separately, each vineyard parcel was tasted twice daily by the winemakers to monitor extraction. Once the desired levels of colour, flavour and texture for the Catapult style were achieved, ferments were pressed separately to tank and later filled to old, French oak. Spending about nine months in oak and maintaining a bright, fresh and fruit-driven style, this wine shows silky, textural tannins, vibrant aromatics and juicy plump fruit that is utterly drinkable McLaren Vale Shiraz.
The late Greg Trott saw many of his unusual dreams realised at Wirra Wirra. Yet one vision eluded him - to build a medieval siege machine, or trebuchet. Why? To use as a catapult to bomb neighbouring wineries with bottles of wine of course. This wine is part of a range, the RGT collection which remembers the pioneering spirit of Richard Gregory Trott.
Food Pairing: Lamb shanks with thyme, tomato and balsamic vinegar.
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