93 points – "A vintage that marks an incoming winemaker and a culling of lesser quality fruit. Cabernet and Shiraz, the Aussie archetype. Consummate, medium-bodied, and savory, with better tannin management than what I recall of past vintages. Bay leaves, currants, and iodine, with licorice tannins serving as gentle directives to good, supple length. An everyday claret for the sophisticate, with a strong maritime feel." – Ned Goodwin MW (JamesSuckling.com, Feb 2024)

92 points – "A wine that marks 50 years since Greg Trott produced the first Church Block back in 1972. Smooth dark chocolate-laced plummy fruit on the nose with a slightly spicy, white peppery lift. The palate is supple and smooth, with its medium body delivering through to a sustained finish. It’s such a friendly and approachable wine, just as Trott intended." – Ray Jordan (Winepilot, Oct 2024)

92 points – "Cabernet Sauvignon (51%) Shiraz (42%) Merlot (7%). This release of Wirra Wirra Church Block is on song and in form. It has plenty of flesh and fruit, but it’s also firm and dry. It tastes of boysenberry, redcurrant, saltbush, and dried herbs, with a gently ferrous-like element running throughout. It’s lovely to drink—solid but supple." – Campbell Mattinson (The Wine Front, Oct 2024)

92 points – McLaren Vale Wine Show 2024

92 points – "Crushed leaf, violet, and red berry aromas with Cabernet leading the way. It’s medium-bodied and elegant, with good intensity and freshness, the slightly sappy, insistent tannins of Cabernet evident on the palate. A very smart wine for this price point." – Huon Hooke (The Real Review, Jul 2024)

GOLD – TEXSOM Awards, Mar 2024

91 points – "A blend of Cabernet Sauvignon, Shiraz, and Merlot (51/42/7%). The Wirra Wirra worker bee, this does what Church Block typically does: deliver ample flavour and fruit plushness but with a measure of structure and freshness that makes it a great all-rounder—a friend to many foods and weighted to invite a second glass. Brambly red fruits, leafiness, cracked pepper, dark berry notes, a sweet-fruited mid-palate, and a nice grip to close. It’s a fine release." – Marcus Ellis (Halliday Wine Companion, Feb 2024)

Celebrating 50 years of Church Block.

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 five decades, the Church Block label has become an Australian favourite.

Vintage & Region
Vintage: 2022
Region: McLaren Vale

Grape Varieties
Cabernet Sauvignon (51%)
Shiraz (42%)
Merlot (7%)
Colour
Deep crimson.

Bouquet
Classic blackberry, leaf, and briar from Cabernet Sauvignon are closely pursued by the opulent plums and wild herbs of Shiraz and Merlot. Notes of five spice, dark chocolate, and ripe mixed berries underpin this varietal cascade—hallmarks of a timeless Church Block.

Palate
A wealth of cassis, plums, and black cherries are tethered to the palate with smartly ripened tannins. Dense, plush, and balanced with a lovely core of ripe fruit, this wine is effortless in its harmony and energy.

Drink Window
Enjoy from release and over the next 15 years.

Food Match
Pairs beautifully with:

Grilled sirloin steak with browned butter and pepper sauce
Portobello mushroom burger with halloumi and beetroot relish

Vineyards
Wirra Wirra sources fruit from a selection of grower vineyards across McLaren Vale, including our own blocks adjacent to the winery.

Oak Maturation
Blend parcels were matured for an average of 12 months using a combination of new and seasoned French and American oak.

Vinification
Fruit was gently crushed and destemmed en route to fermenter. Early temperatures were maintained at 20–22ºC, rising to 25–28ºC at peak fermentation. In general, ferments were pumped over two to four times daily to assist flavour and colour extraction while evenly distributing heat.

As fermentation neared completion and the desired flavour and tannin extraction was achieved, pump-overs were reduced to once or twice daily to keep the cap moist. Nearing dryness, the wine was drained from the fermenter, and the remaining skins were pressed via tank or basket press.

Wines completed their secondary malolactic fermentation in tank or barrel, with oak selection and maturation times tailored to each parcel. Wines with a more powerful structure received extended maturation in oak before blending.

Technical Details
pH: 3.5
T.A.: 6.2 g/L
Alcohol: 14.5%
Winemakers
Emma Wood, Kelly Wellington, and Grace Wang.