Wirra Wirra Catapult 2017

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 neighboring 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. Classic McLaren Vale shiraz with a touch of viognier – just for something different. Just like Trotty.

Wine Production

Shiraz for the 2017 Catapult was harvested over four weeks in April, with a parcel of viognier matched to one of the earlier picks for co-fermentation. Fermented separately, each vineyard parcel was tasted twice daily by the winemakers to monitor extraction. Once the desired levels of color, flavor and texture for the Catapult style were achieved, ferments were each pressed to tank and later filled to old, French oak. Spending only five to nine months in oak and maintaining the 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.

Tasting Notes

The silky texture and juicy mid-palate sweetness of mixed berries, plums and spice is supple and immediately approachable. Fruit sweetness is balanced with tart cherry flavor and bright acidity, building to an appealing finish with rounded, grainy tannins.

A strong bouquet core of primary fruit shows bright raspberry and sour cherry alongside sweet blueberry and mulberry. Fresh fruits are countered with dried botanicals - fennel seed and thyme, black pepper, sweet cinnamon and musky white florals.

Food Pairing

Spiced Porchetta with fennel, rosemary, sage and an Italian green salad.

Production Info
Vineyard name
Various vineyards from McLaren Vale
Soil composition
Sandy loams to heavy clays with limestone and ironstone bases
820- 1049 feet feet
Average Vine Age
First vintage of this wine
Winemaking & Aging
Varietal composition
98% Shiraz, 2% Viognier
Fermentation container
static fermenters
Malolactic fermentation
Fining agent
Type of aging container
Hogsheads and Puncheons
Type of oak
Analytical Data
14.5 %
pH level
6 g/L

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