Accolades and Awards

93 Points - Campbell Mattinson, Australian Wine Companion
"Bright crimson-red colour. Means business from the outset. Flush with jubey, raspberried, almost licoricey fruit but not at all loose or flabby. Edges of spice and a velvety aspect to the wine's texture, but essentially fruit-driven and very easy to enjoy. Dry finish."

Past vintages

2013

93 Points - James Halliday, Australian Wine Companion
"Full purple-crimson; the colour is far deeper than most roses, the bouquet and (in particular) the palate with an extra varietal fruit imprint. The late, great Jack Mann would have given this wine 100 points, for it could easily stand up to ice blocks thrown in the glass for rose on the rocks."

From the Winery

Mrs. Wigley (1977-1993) was not the wife of Wirra Wirra founder Bob Wigley, but a particular pussycat who was born at the neighbouring Petrucci residence. Within days, she had settled in our open fermenters and from then on Mrs. Wigley became a permanent feature of the cellars. Raised exclusively on Myponga Cheddar from the cheese board in cellar door; she was black in colour.

The grenache fruit is crushed, destemmed and chilled on the way to red fermenters, then pumped over hourly for around 24 hours. Juice is pressed away from skins when it shows vibrant colour, varietal grenache flavour and bright aromatics. After cold settling for several days, the clear juice is racked off solids and then fermented at relatively cool temperatures to protect the sweet fruit aromatics of grenache.