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 Tony Smith.
Climatology results from the nearby weather bureau station at Albany Airport showed that Albany’s growing conditions in Spring and Summer were virtually identical to the famous wine growing region of Burgundy in central France. It was therefore decided to experiment with Burgundian varieties such as Pinot Noir, Chardonnay as well as Sauvignon Blanc. First vintages saw amazing results with trophies and gold medals for both the Chardonnay and Pinot Noir.