A Taste for Discovery With Wirra Wirra Wines

If there is anyone to guide you through the world of wines, it is Matt Deller, Master of Wine and CEO of Wirra Wirra. His credentials alone promise a perspective few others can offer, bringing a depth of knowledge and insight to the experience that goes well beyond what is in the glass.

On one specific day during Deller’s visit to Malaysia, however, his wealth of wine knowledge was directed towards the Wirra Wirra portfolio, exploring the nuances of each bottle and how they complemented the delectable dishes prepared by The Chinois PJ—the standout pairing of the day being the Church Block Cabernet Shiraz Merlot 2022 and bak kut teh jus with grilled kailan. You would not think that herbal aromas and dark berry notes go well together, but here, they did.

Deller opened the session by stating how Wirra Wirra’s wines, particularly the Church Block, have become a recognisable fixture in Australia’s wine scene, and that one can do no wrong bringing a bottle to a dinner party. In Malaysia, however, there remains considerable ground to cover before it enjoys the same level of recognition.

And to nudge Wirra Wirra down this path of local popularity, Deller stated how better accessibility would help. “I’d like to see more people trying the wines by the glass, with Malaysian food, and being able to buy a bottle easily afterwards. We’re working with AsiaEuro on permanent by-the-glass listings, tastings for restaurant teams, and more opportunities to meet their customers. If someone enjoys a glass of Church Block over dinner, they’re much more likely to choose it next time they’re buying wine,” he said.

It’s not just the popularity that differs by country, however. Food pairing is another experience that can fluctuate, depending on local taste buds. But Deller had some local pairings to start Malaysians out with. “I’d pair One Fine Day Chardonnay with butter prawns. It has enough texture for the richness, with acidity to keep the combination fresh.

“Catapult Shiraz would be a good choice with beef satay, bringing fruit and spice alongside the grilled meat and fragrant marinade,” he continued. “With a rich, aromatic beef rendang, I’d try Woodhenge. It has the depth for the slow-cooked beef and coconut, particularly when the dish is fragrant rather than very hot. The sauce and seasoning often have more influence on the pairing than the meat itself, so try a mouthful of the food with the wine and see what you enjoy.”

Moving on to the future, we asked Deller which direction of improvement he wanted to work towards, taking into account the estate’s long history dating back to 1894. And this is what he had to say: “The wines should keep improving. Wirra Wirra has made some of McLaren Vale’s best wines for decades, and we have the vineyards and people to take that further. Our work at Trott Vineyard and with the 1960s-planted hillside shiraz at Whitings Ridge gives us plenty to be excited about. Emma’s (Emma Wood, chief winemaker at Wirra Wirra) approach is to understand those sites closely and bring greater precision to how we make the wines.”

Past, present, future—no matter the history or what the future may hold, one thing became apparent during Deller’s visit. In the presence of a good vintage from Wirra Wirra and Deller to regale you with his knowledge and expertise, it was hard not to enjoy being in the present.

AsiaEuro