2010 Wignalls Chardonnay

Wignalls Wines was established on the outskirts of the City of Albany in 1982, after extensive research and investigations into “terroir” by founder Dr Bill Wignall and close family friend Mr Tony Smith. Climatology results showed Albany’s growing conditions in Spring and Summer were virtually identical to Burgundy in central France, thus it was decided to experiment with Burgundian varieties. Fermented cool in new barrels and aged for ten months, with cultured yeast and wild yeast ferments, weekly ‘batonnage’ (i.e.- lees stirring) has added a creamy and layered texture to this classy Western Australian.

Bright straw colour with very pale straw hue. The nose displays lifted scents of nectarine, cashew and nougat followed by a hint of honeycomb and spicy oak. Showing good weight and a creamy mouthfeel the palate delivers rich mouthfilling flavours of ripe white peach, nectarine, cashew, nougat and spice. Minimal malolactic fermentation has maintained the wine's natural freshness with a soft acid finish. White peach, cashew, nougat and spice aftertaste.
Drink over the next 3-4 years (2012-2016).
Alc 14.5%