Wirra Wirra unveiled a new cellar door this week, launching a sit-down wine flight tasting experience, complete with a seasonal food option.
It’s the first time the McLaren Vale cellar door has been open to customers since the COVID-19 restrictions. The forced downtime allowed the team to transform the space to be purpose-fit for a flight experience.
“The team are very enthusiastic about showcasing our wines under this approach,” said Andrew Kay, CEO. “In fact, much of the work to get the space ready, inside and out, was undertaken by staff who were not able to perform their regular duties when our cellar door and Harry’s Deli café were closed.”
The previously native cellar door garden is also receiving an upgrade, being replaced with a landscaped edible garden to supply Harry’s Deli chef Tom Boden with herbs, spices, fruits, and vegetables for the café and cellar door. The outdoor space will be completed in late July.
“The cellar door tasting plate features a selection of morsels that Tom will change regularly, depending on the produce in season,” said Kay. “Once the organic garden is established, our guests will be able enjoy both the wines and the view as they overlook our biodynamically farmed vineyards and taste food grown right on our doorstep.
“The belly at the bar approach served Wirra Wirra well for a long time, but this style of tasting presents our wines in a manner befitting the dedication that went into creating them.”
Tastings start at $10 per person with guests able to make their own selection or choose a curated flight.
The Flagship tasting is $20 and includes a taste of RSW Shiraz, The Angelus Cabernet Sauvignon, The Absconder Grenache as well as the rare Chook Block Shiraz and The Holy Thirst Cabernet Shiraz (when available).
Tasting plates are $10 per person.
Wirra Wirra also offer a range of tours and private tastings at the historic site, giving visitors a chance to see the working cellars built in the late 1800’s.
Bookings for tasting can be made via www.wirrawirra.com.au or via 08 8323 8414.
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