Winery WignallsChardonnay
wine
This wine generally goes well with
The Chardonnay of the Winery Wignalls is in the top 0 of wines of Albany.
Details and technical informations about Winery Wignalls's Chardonnay.
Discover the grape variety: Exalta
Intraspecific cross between the Hamburg Muscat and the Perlette obtained in 1966, registered in 1989 in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery Wignalls
The Winery Wignalls is one of of the world's great estates. It offers 11 wines for sale in the of Albany to come and discover on site or to buy online.
The wine region of Albany
The wine region of Albany is located in the region of Great Southern of Australie de l'Ouest of Australia. Wineries and vineyards like the Domaine Willoughby Park or the Domaine Willoughby Park produce mainly wines white, red and pink. The most planted grape varieties in the region of Albany are Chardonnay, Cabernet-Sauvignon and Riesling, they are then used in wines in blends or as a single variety. On the nose of Albany often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
The wine region of Australie de l'Ouest
Western Australia is the largest of Australia's eight administrative areas and territories. In 2020, it accounted for only 2% of the nation's wine production, but has already produced up to 20% of the country's fine wines. Covering the entire western third of the vast island-continent, "WA" (as it is commonly known) stretches 1,600 kilometres (1,000 miles) from east to west. This makes it the second largest administrative subdivision of any country in the world, larger than Alaska and Texas combined.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
