• Delivery
Wine clubWine clubWine clubWine club
  • Gift registry
  • Wishlist
  • FAQs
Beechworth attracts the most artisanal winemakers, the region's rich mineral soils and parched, undulating terrains, breed wines of vigorous flavour, crystalline textures and boney savoury tannins. The first parcel of Crown Land in the region was acquired by Isaac Phillips in 1857, he christened his estate Golden Ball and built a hotel named Honeymooners Inn, servicing miners on their way up the steep trails to the Beechworth goldfields. The old pub remains but the surrounding land has been turned over to viticulture, planted to vine in the nineteen naughties, it produces a quality of wine that's reserved for the nation's most exclusive winelists. Served by.. Small batches of beechworth's best»
Balgownie are one of our nation's great small vineyards, pioneers of the reprise in Bendigo viticulture, with the foresight to establish vines in 1969, the first local plantings in over eighty years. Grown to terrains very near the tailings of Victoria's original gold rush, the auspicious Balgownie vines yield discreet yet exquisite harvests of the most edifying and undervalued Victorian vintages. A bespoke favourite amongst enthusiasts of the old school style in elegant and finely boned Aussie Shiraz, Balgownie represent the essential accompaniment to meaty eggplant inspired recipes, or a princely roast of lamb, the best of.. Balgownie begets the best of bendigo»
Moet & Chandon originally acquired the Green Point property, an old dairy farm at Coldstream along Maroondah Highway, with a vision of establishing a prestigious Australian label. Set in the verdant hills of Victoria's propitious Yarra Valley, Domain Chandon continue to over deliver, completely dedicated to the production of the finest quality, cool climate table wines. The excellence of their renowned sparklings are due in no small part to the quality of the estate's Chardonnay and Pinot Noir. A regimen of extravagant Burgundian techniques, achieve a range of superlative Yarra Valley table.. These old yarra valley vines are just getting better»
Heirloom Vineyards were born of love. A romance between an esteemed wine judge and his protege, consumated by a shared passion to preserve the integrity of venerable old vineyards. A deference for the sanctity of the soil and adherence to the timeless procedures of organic viticulture, were an integral part of the vision. Their parching quest, to secure some grand old blocks of vine in the elder precincts of Adelaide Hills, Coonawarra, Barossa and Valley Eden, were followed by years of corrective husbandry, pencil label releases and bespoke vintages. The fostered old vines have now been resurrected, yielding treasured harvests of the most sublime new world.. Serenading sleeping vineyards to life»

Wirra Wirra Mrs Wigley Grenache Rose CONFIRM VINTAGE

Grenache McLaren Vale South Australia
Mrs Wigley was a particular pussycat who was born at the neighbouring Petrucci residence. Within days her mum had dragged the litter to settle in the Wirra Wirra open fermenters, from then on Mrs Wigley became a permanent feature of the Wirra Wirra cellars. Mrs Wigley, the Rosé, is made by running the juices off, tinted after brief contact on skins, from the grapes, then cold fermenting and bottling early, as you would prefer to do when designing a refreshing, revitalizing pink wine.
Available by the dozen
Case of 12
$221.00
Wirra Wirra have been making wine since the 1890s, the current team know their vines well and have determined Grenache to be the varietal of choice for a juicy pink wine. Grapes are harvested and crushed, de-stemmed and chilled to traditional red wine fermenters, pumped over throughout the vinification and held cold prior to being pressed off when the desired pink hue and vibrant flavours are achieved. After cold settling for a number of days to clarify the unfermented juice, batches are racked off solids and fermented through the action of aromatic yeasts for two or three weeks, before being sent directly to bottling without any exposure to oak, preserving the freshness and lifted fruit of fine Mclaren Vale Grenache.
Salmon colour with bright red hues. A perfumed bouquet of red cherries, raspberries, strawberries and cream supported by fragrant rose petals and sweet spice. Fresh and ripe crushed strawberries and red cherries contribute to fruit depth and length. The refreshing acidity provides balance and structure and leads to a dry and crisp finish. Best consumed whilst young and fresh. A bliss with prosciutto and fig.
Wirra Wirra
1 - 12 of 14
1 2 next»
1 - 12 of 14
1 2 next»
Wirra Wirra
The Wirra Wirra Cellars were built by Robert Strangways Wigley, one of the McLaren Vale's all time characters

Wigley began building at the turn of the century using Dr. A.C. Kelly's plans of a split-level design that his friend Alec Johnston had used to build the Pirramimma winery. Wirra Wirra is an aboriginal name meaning amongst the gums. Born in 1864, Bob Wigley studied Law and Architecture and managed to play cricket for South Australia. His wild pranks as a young man had already made him somewhat of an embarrassment to his family. In 1893 he was prudently sent to rusticate in McLaren Vale. He planted the vineyard in 1894 and made his first wine with Alec Johnston in 1897. By 1901 he was the owner of one of the best wineries and vineyards in the district with 100 acres under vines and 15 acres under currants.

Wirra Wirra

Stylistically, Wirra Wirra established a long and distinguished history for itself of producing wines with great elegance, balance and complexity. "Mr. Thomas Hardy says of all those he ever had under him, no town man worked harder than Mr. Bob Wigley who was at Bankside for 18 months learning winemaking. At the end of this time he took up 240 acres of land at McLaren Vale, and has succeeded in producing wonderfully fine full-bodied Burgundy, especially suited for the export trade." - The Register Adelaide Australia 1903

Bob Wigley died in 1924 having contributed much to the life of the district and having made many fine wines which in the main found their way to England, having been shipped by Burgoynes of London. After 1936 the original 240 acres were sold by his family and eventually the cellars with only 7 acres left fell into disuse. It was not until late 1969 that the winery, by then virtually a derelict building, and the surrounding 7 acres of land was re-established.

Cousins Greg and Roger Trott purchased the holding from Vern Sparrow, son of Wigley's foreman Jack Sparrow. Roger Trott, an accountant, has a property at McLaren Flat, Moray Park, and Greg's vineyard. Bethany, is just across the road from Wirra Wirra, while Scrubby Rise, part of the original Wirra Wirra, is immediately in front of the cellars. Before they bought the old, ruined winery, Greg spent five years with Southern Vales Co-operative looking after growers interests and in his own words, had become familiar with the rudiments of winemaking.

Wirra Wirra

Like many of the McLaren Vale winemakers, these men were helped by their friendly rivals, a feature of the district. Good use was made of Oenological Services of McLaren Vale, a winemaking advisory and laboratory service led by Peter Klose and started by David Hardy, Alex Johnston and Colin Kay. In a gesture worthy of the wonderful Wigley, the two cousins Trott spent a frantic five weeks gathering equipment from all over the state. Then, armed with an ancient wooden Bagshaw crusher, a pump and an old French press, they made their first wine in the open air amidst the ruins.

In a gesture worthy of the wonderful Wigley, the two cousins Trott spent a frantic five weeks gathering equipment from all over the state. Then, armed with an ancient wooden Bagshaw crusher, a pump and an old French press, they made their first wine in the open air amidst the ruins. In its modern day, Wirra Wirra has hosted a vast and eclectic array of winemakers, cellar hands, drifters and vagrants each vintage. One of the most interesting things about February, is the influx of a range of recalcitrants from all over the world. Yanks, Poms, Krauts, Frogs, Kiwis, Queenslanders, the occasional Aussie and more, all converge on the cellars to pick, pump, drain, crush, press, and massage the fruit that comes in from the vineyards. There is now nothing quirky about the design of the winery, which is in its third stage of development. Although functional and technologically advanced, the cellars retain a soul. This is largely due to the spirit of the tribe that work there.

Although McLaren Vale is at the heart of everything Wirra Wirra, diversity in fruit styles also plays a part in viticultural & winemaking philosophy. Other regions act as a source of fruit, with the Clare Valley contributing to Hand Picked Riesling. Coonawarra fruit is a major component of The Angelus, whilst Chardonnay and Sauvignon Blanc are based purely on Adelaide Hills grapes. Petrucci's, Paxton, Parkinson, Trott, Gower et al make up a stable of carefully selected growers who are inevitably part of the Wirra Wirra tribe. Scrubby Rise (which is flat and bereft of Scrub), Nocowie (named by Trott's father who disliked cows), Chook Block (next to Greg's old Chicken Sheds), 73 Block (one guess only), Finniss River & House Block contribute the majority of the best fruit year after year.

Wirra Wirra