{ "id":14695556481390, "title":"Wirra Wirra Church Block Cabernet Shiraz Merlot 2019","handle":"wirra-wirra-church-block-cabernet-shiraz-merlot-2019", "description":"\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: arial;\"\u003eChurch Block was the first wine the late Greg Trott produced under\r\nthe Wirra Wirra label back in 1972. He took the name from one of the original\r\nvineyards, which runs next to the small Bethany Church (est. 1854) across the\r\nroad from Wirra Wirra’s century old ironstone cellars. Over four decades, the\r\nChurch Block Label has become an Australian favourite.\u003c\/span\u003e\u003c\/p\u003e\r\n\r\n\u003cp class=\"MsoNormal\"\u003e\u003cfont face=\"arial\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eMcLaren Vale\u003co:p\u003e\u003c\/o:p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp class=\"MsoNormal\"\u003e\u003cfont face=\"arial\"\u003e\u003cb\u003eGrape Variety: \u003c\/b\u003eCabernet Sauvignon 52%, Shiraz 37%, Merlot 11%\u003co:p\u003e\u003c\/o:p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp class=\"MsoNormal\"\u003e\u003cfont face=\"arial\"\u003e\u003cb\u003eColour: \u003c\/b\u003eDeep\r\nplum with scarlet edge\u003co:p\u003e\u003c\/o:p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp class=\"MsoNormal\"\u003e\u003cfont face=\"arial\"\u003e\u003cb\u003eBouquet: \u003c\/b\u003eDefined by fragrant red and black cabernet fruits with rich plums, surrounded\r\nby leaf and polished leather.\u003co:p\u003e\u003c\/o:p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp class=\"MsoNormal\"\u003e\u003cfont face=\"arial\"\u003e\u003cb\u003ePalate: \u003c\/b\u003eBright red and black fruits are framed by fine sandy tannins and fresh cedar.\r\nTh wine displays a lovely brightness and generosity of fruit that is the\r\nhallmark of McLaren Vale, with the supporting tannin structure to reward\r\nmedium-term aging. \u003co:p\u003e\u003c\/o:p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp class=\"MsoNormal\"\u003e\u003cfont face=\"arial\"\u003e\u003cb\u003eDrink: \u003c\/b\u003eFrom release and up to 15 years from vintage\u003co:p\u003e\u003c\/o:p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp class=\"MsoNormal\"\u003e\u003cfont face=\"arial\"\u003e\u003cb\u003eFood match: \u003c\/b\u003eChargrilled wagu beef fillet with beetroot, leek, green beans and kipfler\r\npotatoes. \u003co:p\u003e\u003c\/o:p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp class=\"MsoNormal\"\u003e\u003cfont face=\"arial\"\u003e\u003cb\u003eOak Maturation: \u003c\/b\u003eCombination of French (70%) and American oak (30%) barriques \u0026amp; hogsheads of\r\nwhich 10% is new oak. \u003co:p\u003e\u003c\/o:p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp class=\"MsoNormal\"\u003e\u003cfont face=\"arial\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eFruit is gently crushed and destemmed prior to commencing fermentation where\r\nfermentation temperatures were kept at 20-22 degrees, rising to 25-28 degrees\r\nat peak of ferment. Generally, ferments were pumped over two to four times\r\ndaily to assist in sufficient flavour and colour extraction, as well as to\r\nmonitor and control fermentation temperature. Nearing completion and having\r\nachieved the desired flavour and tannin extraction, pump-overs were reduced to\r\nonce or twice daily to keep the cap (skins and seeds) moist. At approximately\r\n1-2 Baume, the juice from the fermenter was drained, and the remaining skins\r\nwere pressed via tank or basket press. Wines completed Malolactic fermentation\r\nin tank or barrel as individual vineyard parcels and matured in oak before\r\nblending. \u003c\/font\u003e\u003co:p\u003e\u003c\/o:p\u003e\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e\u003cfont face=\"arial\"\u003e\u003cb\u003eAwards - \u003c\/b\u003e\u003c\/font\u003e\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e\u003cfont face=\"arial\"\u003e92 Points in a review by Gary Walsh, The Wine Front\u003cbr\u003e\u003c\/font\u003e\u003cspan style=\"font-family: arial;\"\u003e92 Points\u003c\/span\u003e\u003cspan style=\"font-family: arial;\"\u003e in a review by Nick Stock, jamessuckling.com\u003c\/span\u003e\u003c\/p\u003e", "published_at":"2025-04-01T13:56:05", "created_at":"2025-04-01T13:56:05", "vendor":"Vendimia NZ", "type":"Vodkas", "tags":["Variety_Cabernet Sauvignon","Variety_Merlot","Variety_Red Wine. Vintage_2018","Variety_Shiraz","Wine","Wine Region_McLaren Vale AU","Wine Region_South Australia AU"], "price":2499, "price_min":2499, "price_max":2499, "price_varies":false, "compare_at_price":null, "compare_at_price_min":0, "compare_at_price_max":0, "compare_at_price_varies":true, "all_variant_ids":[51954492703086], "variants":[{ "id":51954492703086, "product_id":14695556481390, "product_handle":"wirra-wirra-church-block-cabernet-shiraz-merlot-2019", "title":"Default Title", "option1":"Default Title", "option2":null, "option3":null, "sku":"08-09-01060", "requires_shipping":true, "taxable":true, "featured_media":null, "featured_image":null,"image_id":null, "available":true, "name":"Wirra Wirra Church Block Cabernet Shiraz Merlot 2019 - Default Title", "options":["Default Title"], "price":2499, "weight":0, "compare_at_price":null, "inventory_quantity":1, "inventory_management":"shopify", "inventory_policy":"deny", "inventory_in_cart":0, "inventory_remaining":1, "incoming":false, "next_incoming_date":null, "taxable":true, "barcode":null}], "available":true,"images":["\/\/vendimia.co.nz\/cdn\/shop\/files\/08-09-01060.jpg?v=1743468968"],"featured_image":"\/\/vendimia.co.nz\/cdn\/shop\/files\/08-09-01060.jpg?v=1743468968", "options":["Title"], "url":"\/products\/wirra-wirra-church-block-cabernet-shiraz-merlot-2019"}
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Wirra Wirra Church Block Cabernet Shiraz Merlot 2019

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Church Block was the first wine the late Greg Trott produced under the Wirra Wirra label back in 1972. He took the name from one of the original vineyards, which runs next to the small Bethany Church (est. 1854) across the road from Wirra Wirra’s century old ironstone cellars. Over four decades, the Church Block Label has become an Australian favourite.

Region: McLaren Vale

Grape Variety: Cabernet Sauvignon 52%, Shiraz 37%, Merlot 11%

Colour: Deep plum with scarlet edge

Bouquet: Defined by fragrant red and black cabernet fruits with rich plums, surrounded by leaf and polished leather.

Palate: Bright red and black fruits are framed by fine sandy tannins and fresh cedar. Th wine displays a lovely brightness and generosity of fruit that is the hallmark of McLaren Vale, with the supporting tannin structure to reward medium-term aging.

Drink: From release and up to 15 years from vintage

Food match: Chargrilled wagu beef fillet with beetroot, leek, green beans and kipfler potatoes.

Oak Maturation: Combination of French (70%) and American oak (30%) barriques & hogsheads of which 10% is new oak.

Vinification: Fruit is gently crushed and destemmed prior to commencing fermentation where fermentation temperatures were kept at 20-22 degrees, rising to 25-28 degrees at peak of ferment. Generally, ferments were pumped over two to four times daily to assist in sufficient flavour and colour extraction, as well as to monitor and control fermentation temperature. Nearing completion and having achieved the desired flavour and tannin extraction, pump-overs were reduced to once or twice daily to keep the cap (skins and seeds) moist. At approximately 1-2 Baume, the juice from the fermenter was drained, and the remaining skins were pressed via tank or basket press. Wines completed Malolactic fermentation in tank or barrel as individual vineyard parcels and matured in oak before blending. 

Awards - 

92 Points in a review by Gary Walsh, The Wine Front
92 Points in a review by Nick Stock, jamessuckling.com



NOTE: Vintages may vary. Every effort is made to ensure the correct vintage is displayed, however variations may occur.
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