Home > Our Wines > Pinot Noir 2018

Pinot Noir 2018

Our stunning 2018 Pinot Noir is announced by complex, intense aromatics on the nose, with a “Black” fruit spectrum of Cherries, Plums and underlying complex oak characters. 2018 was deemed to be a cool to mild year in Albany.

The velvety palate displays luscious sweet and sour dark cherries, with underlying savoury aromatics and a beautiful long, soft medium weight finish. This has all been derived from a mild and easy growing season, 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.

The wine was transferred to new and used French oak barrels for Malo lactic fermentation, before being allowed to age and settle for ten months with various oaks, and on lees for complexity.

SILVER MEDAL – Small winemakers Show 2019
BRONZE MEDAL – West Australian Wine Show / Hobart Show / Perth Royal 2019
The West Australian Wine Book 2019    93/100

Fruit Varieties:
100% Pinot Noir.

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

Alcohol:
14.3%.

Baume:
13.9 average.

pH:
3.54

TA:
5.8

Picking Dates:
From 11/03/18.
The velvety palate displays luscious sweet and sour dark cherries, with underlying savoury aromatics and a beautiful long, soft medium weight finish. This has all been derived from a mild and easy growing season, 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.

The wine was transferred to new and used French oak barrels for Malo lactic fermentation, before being allowed to age and settle for ten months with various oaks, and on lees for complexity.

SILVER MEDAL – Small winemakers Show 2019
BRONZE MEDAL – West Australian Wine Show / Hobart Show / Perth Royal 2019
The West Australian Wine Book 2019    93/100

Fruit Varieties:
100% Pinot Noir.

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

Alcohol:
14.3%.

Baume:
13.9 average.

pH:
3.54

TA:
5.8

Picking Dates:
From 11/03/18
Download PDF
for printing.
Last Updated 10/04/2020
WIGNALLS
WESTERN AUSTRALIA