When the late Greg Trott christened a flat, barren landscape at the front of our winery ‘Scrubby Rise’, he started a theme that things aren’t always as they seem at Wirra Wirra. In keeping with Trott’s laid back Aussie humour, today the vineyard is overlooked by a viewing platform known as ‘The Jetty’, while a well dressed gent in a red boat rows between the vines. The message is not to take life too seriously
Sauvignon Blanc and Semillon were picked relatively early in the season to display fresh leafy and grassy notes. Grapes were destemmed, crushed and chilled to five degrees on the way to the airbag press. The wine was then pressed keeping the free run and pressings juice separate in stainless steel vessels. Juice was cold settled in tank at temperatures below five degrees for a week and racked from gross lees. The clear juice was warmed to 16 degrees and inoculated with yeast to begin the fermentation process. Once the ferment was completely dry and settled, the wine was blended, stabilised and lightly fined before filtration and bottling.
Brilliant, pale and clear with flashes of green. Bouquet aromas of gooseberry, passionfruit and white florals. Palate is of punchy gooseberry, fresh squeezed lime and passionfruit come together in this deliciously fresh and crisp fruit salad.
Calamari ripeni (stuffed squid).