Wirra Wirra Vineyards in McLaren Vale is full of character, delicious wines and serious fun. In the Shiraz Revolution masterclass, visitors go behind the scenes and learn what makes the winery tick, followed by Shiraz tasting with a chocolate platter.

On a Saturday, Wirra Wirra was a popular place to be. There were groups stopping by on wine tours, and the cellar door was lively with people laughing, chatting and enjoying their tastings. Others were having a bite to eat at the café. It was a very pleasant, welcoming atmosphere.

Our lovely guide, Jen, began our tour outside overlooking pretty views of the vineyards. She entertained us with tales of the colourful characters that shaped the winery, starting with the founder, Robert Wigley. He was an eccentric cricketer, whose drunken mischief one night inadvertently led to a career in winemaking.

The late Greg Trott took over the vineyard in 1969. It’s easy to like his philosophy – he was serious about the quality of his wines, but also about having fun. His sense of fun is seen throughout the place; for example, in the wooden fence called Woodhenge, (a quirky version of Stonehenge) and the medieval catapult on the lawn. The Wirra Wirra team use it to fling watermelons over the fence on occasion.

Inside the winery we toured the fermentation tanks, oak barrels, basket press and learnt about wine making and the barrel aging process. There was also the chance to flex the muscles and ring the giant, ¾ tonne bell, a quaint and playful addition to the property.

Then it was down to business with the tasting of their best five Shiraz’s. These ranged from the light, floral 2017 Catapult Shiraz to the bigger, bolder 2016 Woodhenge – a favourite among many in the group. The 2016 Amator was made from Wirra Wirra’s biodynamic grapes. It’s great when businesses embrace sustainable practices that contribute to a healthier planet. So I was happy to hear about the holistic and ecological farming methods used, resulting in better quality and as Jen put it ‘more yummies in the wine’.

In the middle of the table were platters of dark and milk chocolates with deluxe fillings such as muscatel, Turkish delight and roast almonds. The wine enhanced the chocolatey flavours, making them even tastier.

I’m glad I did this masterclass. Greg Trott’s dedication to quality and sense of adventure are still very much a part of the culture at Wirra Wirra. And that makes it an inspiring place to visit.

The masterclass is suitable for everyone, from the wine connoisseur to the novice. It was an enjoyable hour with an experienced and knowledgeable guide. Viva la Shiraz Revolution!
https://www.wirrawirra.com/tours/
By Carolyn Wild