Wirra Wirra

The Absconder Grenache

Name: The Absconder Grenache
Brand: Wirra Wirra
Price: 1177 ZAR
Availability: InStock

35 in stock

•

Grenache•South Australia • Australia

1 bottle750 ml•R99 delivery

R1,177

Case of 6750 ml each•Free delivery

R7,062

“Sed ut perspiciatis unde omnis iste natus error sit voluptatem accusantium doloremque laudantium, totam rem aperiam, eaque ipsa quae ab illo inventore veritatis et quasi architecto beatae vitae dicta sunt explicabo.” – Investec Trophy Winę Show 2026

Ships from

Radford Dale Importsin 5-7 days

Taste profile

Type

Red Wine

Tannin

xxx

Sweetness

xxx

Acidity

xxx

Body

xxx

Oak influence

xxx

On the palate

Colour: Mid scarlet with excellent brightness and clarity. Bouquet: Late-ripened strawberry, deep blueberries and white florals are spiced with ginger and anise, underlaid with dark plum and black cherry. Palate: Luscious red fruits give a succulent quality to the texture. The palate is generously fleshy with a line of fine, sandy tannins running its length. Darker fruits, florals and spices are very expressive and persistent at the finish.

Strawberry

Blueberry

Floral

Anise

Cultivar

100% Grenache

Region

South Australia

Appellation

McLaren Vale

Alcohol

14.5%

Cellaring Potential

Up to 15 years

Award stickers are applied at the producer's discretion and may not be present on all bottles.

The ironstone cellars of Wirra Wirra house a history rich in mischief, adventure and dedication to creating great wines. The winery was built in 1894 by an eccentric former state cricketer, who absconded to McLaren Vale after embarrassing his family one too many times. It was re-built in the late 1960's by a visionary who dreamt of returning Wirra Wirra to its former glory. Greg Trott did more than that, he created a legacy of being dedicated to your craft while being equally serious about having fun and enjoying life.

Fruit was hand-picked towards the end of harvest, as grenache achieves optimal fruit flavour and tannin maturity later in the ripening season. At the winery, grapes were then gently crushed and destemmed to two-tonne open fermentation vessels, some of which had a small component of whole bunches. Ferments lasted around nine days, through this time fruit was hand plunged and pumped over to extract the desired level of tannin, colour and flavour. After 15 to 16 days on skins, wines were basked pressed to stainless steel and on the completion of primary fermentation, filled to seasoned French oak puncheons. After nine months on malo lees in oak, select barrels were blended to tank, lightly fined and filtered in the leadup to bottling.

all Wirra Wirra wines