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Wirra Wirra Catapult Shiraz 2010

The Experience

Drink When...
Having fun, seriously
Listen To...
All I Wanna Do by Sheryl Crow
Think About...
P-a-r-t-why? Coz I gotta!
Drink With...
Beef burgers with caramelized onion and sliced dill pickle

The Oddbins Take

Some people say that art is having fun, seriously, and this is very much the view of Wirra Wirra’s founder, Greg Trott, who said: “Never give misery an even break, nor bad wine a second sip. You must be serious about quality, dedicated to your task in life, especially winemaking, but this should all be fun.” And the fruits of all this serious fun? A juicy, bright and incredibly drinkable Shiraz, with oodles of plum and blueberry and all-character. It’s a little piece of art.

The Vital Statistics

McLaren Vale, South Australia
Best Drunk Now & Over the Next 5 Years
Bottle Size
Regular - 750ml
Alcohol Units

Out of stock



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The Style

Syrah / Shiraz (98%), Viognier (2%)
Light Full bodied
Dry Sweet

Notable Features

  • Suitable For Vegetarians
  • Kosher

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  • Wirra Wirra Catapult Shiraz
Wirra Wirra Catapult Shiraz

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The Wine Gang, Report February 2014: "A ripe, succulent, vivid Shiraz with blueberry fruit, a twist of fresh black pepper and a distinct apricot note that can only come from the two per cent Viognier, added à la Côte Rôtie."

The founder of Wirra Wirra was obsessed with medieval trebuchets. Wirra Wirra now owns a Catapult and have named this Shiraz and Viognier blend after it.

Wirra Wirra is an aboriginal name meaning 'amongst the gum trees'. The winery was originally established in 1894 in Mclaren Vale, by a South Australian cricketer called Robert Strangways Wigley. It prospered and produced a variety of wines for export and the local market until Roberts death in 1925. The winery then went to rack and ruin and was eventually abandoned. In 1969 Greg Trott and his cousin Roger started to rebuild the winery and make it into the exciting place it is to visit today.

The philosophy of the late owner of Wirra Wirra, Greg Trott, was: “Never give misery an even break, nor bad wine a second sip. You must be serious about quality, dedicated to your task in life, especially winemaking, but this should all be fun.” This philosophy continues throughout the winery today.

The winemakers are Paul Carpenter and Paul Smith. Paul Carpenter is a local, having grown up in Wirra Wirra country on his parent’s cut flower farm at Willunga in the McLaren Vale. He has enjoyed an illustrious career, beginning with a stint at Chateau de Bluizard in Beaujolais in 1998, Archery Summit in Oregon in 2001. He has won many awards and was a finalist for Winestate magazine’s 2009 Winemaker of the Year award. Paul Smith grew up in Adelaide and his career has included placements at Chittering Estate in the Swan Valley in West Australia and the Knappstein Winery in the Clare Valley.

The majority of the Shiraz for the 2010 Catapult and a select Viognier parcel was harvested in the first week of March. The white Viognier fruit (2%) was crushed, de-stemmed and cold soaked with the Shiraz fruit for a two to three day period to extract maximum colour and flavour without the influence of alcohol. Each ferment was tasted daily by the winemakers to monitor the level of extraction through the fermentation period. Once the desired level of colour, flavour and tannin was extracted, the fermentation was pressed into a combination of French barriques and hogshead barrels. Once malolactic fermentation was completed in the barrel, the wines were racked and returned every four months and bottled after a total of 15 months in oak. Egg whites were used in fining.

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