2013 Wirra Wirra The Angelus Cabernet Sauvignon Museum Release, McLaren Vale

This is a Museum Release of bottles held back at the winery to show the wine as it enters its, for the winery, optimal drinking window. The following reviews are for the initial release of the same wine, which in export markets carries the name Dead Ringer.

From the four coolest districts of McLaren Vale; matured for 18 months in French barriques (20% new), usual rack and returns. Vivid hue; this is a beautifully weighted and structured, medium-bodied cabernet, showing how much synergy can be generated between place and variety; pure cassis fruit has the finest line of tannin support imaginable, line and length perfect. Drink to 2043.

97 points Halliday Wine Companion, June 2021

A very handsome, ripe and vibrant cabernet that holds plenty of liquorice-scented cassis fruit aromas. The oak is nicely worked in and registers as an alluring, spicy layer, there's an almost slate-like stony edge too. The palate is laid out on fully ripened, long and flowing tannins, plenty of plush cassis and black cherry fruit flavours here, good balance and sapid appeal. Best from 2021.

94 points James Suckling, February 2016

Inky ruby. Spicy and expansive on the nose, displaying intense black currant, cherry compote and smoky mineral scents as well as hints of vanilla and pipe tobacco. Warm and seamless on the palate, offering pliant red and dark berry and mocha flavours and a touch of candied licorice. The spice and smoke notes repeat strongly on a long, supple finish framed by dusty, slow-building tannins. Drink to 2026.

92 points Josh Reynolds for Vinous, September 2017

Medium to deep garnet/purple, the 2013 The Angelus Cabernet Sauvignon (The Dead Ringer) has intense eucalyptus, creme de cassis and blueberry compote notes with hints of dark chocolate, cedar box, dried herbs and black earth. Medium to full-bodied, the palate is densely packed and fruity with firm, fine-grained tannins and a long finish. Drink to 2023.

92 points Lisa Perrotti-Brown for The Wine Advocate, August 2015

Wirra Wirra was established in 1894 by Robert Strangways Wigley. Having fallen into disrepair after his death in 1926, it was resurrected by Greg Trott, who with his cousin along with his cousin Roger Trott bought the property in 1969. They restored the historic ironstone cellars and revived what is now one of Australia’s most loved names in wine.

The Wirra Wirra team passes by a large slate installation as they enter the winery, inscribed by Greg’s mantra: 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.

Today, the much-enlarged estate vineyards across McLaren Vale are complemented by fruit from long-term growers in the Adelaide Hills, with vineyard work managed by a team lead by viticulturist Anton Groffen. The original estate vineyards around the winery, as well as those the team manages, are certified organic and biodynamic.

The ladies rule back at the winery, with chief winemaker Emma Wood working closely with Kelly Wellington and Grace Wang. Each wine in the Wirra Wirra portfolio has a defined style but with allowance for vintage variation. The stylistic thread across the wines is a balance of generosity and elegance.