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Pinot Noir 2015

Our stunning 2015 Pinot Noir is announced by complex, intense aromatics on the nose, with a “Black” fruit spectrum of Cherries, Plums and underlying complex oak characters. 2015 was deemed to be a cool year in Albany.

The velvety palate displays luscious fruit with underlying savoury aromatics and a beautiful long, soft medium weight finish. This has all been derived from an exceptionally cool growing season and a late vintage, perfect for Burgundian varieties in the Albany region.

Must was cold macerated at 8 degrees for 72 hours pre fermentation,  allowing the fruit to express soft tannins and strong black colours, fermented in numerous small fermentation vessels with various yeast strains to extract as much terroir from individual rows. Reasonably high temperatures were allowed (30 degrees) through the later stages of ferment, along with a limited amount of time with post ferment maceration.

Then the wine transferred to new and used French oak barrels for Malolactic fermentation, before being allowed to age and settle for ten months with various oaks, and on lees for complexity. Download PDF for Printing.

Bronze Medals, Royal Hobart and Sydney shows 2016
SILVER Medal - Western Australian Wine Show 2016
GOLD Medal - Australia’s Small Winemakers Show Spring 2016

Fruit Varieties:
100% Pinot Noir.

Fruit Source:
100% Wignalls Albany Vineyards - Western Australia.

Alcohol:
14.3%.

Baume:
13.7 average.

pH:
3.54

TA:
6.8

Picking Dates:
From 06/03/15.
Our 2014 Pinot Noir is announced by complex, perfumed and intense aromatics on the nose, with massive fruit spectrums of black cherry, plum and underlying complex savoury strawberry and a reef of spice characteristics, from ultra low cropped hand-picked fruit.
The velvety full palate displays luscious cherries and being predominantly driven by complex dark berries, with a beautiful long, luscious finish delivering silky tannins and a multi layered mouth experience.

“Must” was cold macerated at 12 degrees for 48 hours pre fermentation, allowing the fruit to extract soft tannins and purple hues, fermented in numerous small fermentation vessels with various yeast strains to extract as much “Terroir” from individual rows. Reasonably high temperatures were allowed (30 degrees) through the later stages of ferment, along with a limited amount of time with post ferment maceration.

Then the wine is transferred to new and used French oak barrels to complete Malolactic fermentation, before being allowed to age and settle for ten months with various oaks, and on lees for complexity.

Matched with Gamey and Spicy foods.  Best cellared for five to eight years.
Download PDF.

Fruit Varieties:
100% Pinot Noir.

Fruit Source:
100% Wignalls Albany Vineyards - Western Australia.

Alcohol:
15%.

Baume:
13.9 average.

pH:
3.50

TA:
6.3

Picking Dates:
From 03/03/14.
WIGNALLS
WESTERN AUSTRALIA