2025 Wirra Wirra The 12th Man Chardonnay, Adelaide Hills

From four vineyards in Lenswood, the Piccadilly Valley and Lobethal. This was whole-bunch pressed to French oak for wild barrel fermentation, with nine months' élevage. This is racy and refined, winemaking detail in keen alignment with fruit, yielding subtle spice, praline and nougat to the citrus and white stone fruit notes. Subtlety of texture is a feature, cut through with citric acidity, the length sustained. Drink to 2031.

92 points Marcus Ellis for Halliday Wine Companion, May 2026

Pure, polished stone nose with toasty lees and hint of lemon zest. Refined and tense with refreshing acidity and a lingering finish.

90 points Silver Decanter World Wine Awards 2026

More about this wine

Wirra Wirra founder Greg Trott envisaged wearing the famous baggy green cap of the Australian team, if only to carry the drinks as the 12th Man.

The fruit for the 2025 was sourced from four vineyards with key blocks in the two sub-regions of Lenswood and Piccadilly Valley, along with fruit from a vineyard near the Lobethal township.

The handpicked grapes were whole bunch pressed and the free run component filled to 500L French oak puncheons for spontaneous fermentation with indigenous yeasts, with 21% of the barrel being new. All barrels were tasted weekly after the primary fermentation to monitor the increasing complexity and malolactic activity as lees stirring was introduced. Over nine months in oak, most of the barrels remained unsulfured on lees, with some sulphured at various stages through maturation to capture natural acidity and fruit brightness.

About Wirra Wirra

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.