Wignalls Pinot Noir
The Wignalls Pinot Noir is announced by complex, perfumed and intense aromatics on the nose, with fruit spectrums of strawberries, cherries and underlying complex characteristics from premium oak handling of used and new oak. 2017 is an exciting year for Pinot Noir for Albany as harvest 17 was cool and mild. The velvety soft palate displays luscious sour cherries and being predominantly driven by strawberries, with underlying savoury aromatics and a beautiful long, mid weight finish delivering soft 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 burgundy colour, 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..