Mrs Wigley was not the wife of Wirra Wirra founder Robert Strangways Wigley, but a particular pussycat who was born at the neighbouring Petrucci residence. Within days her mum had dragged the litter to settle in our open fermenters, and from then on Mrs Wigley became a permanent feature of the cellars. The Grenache fruit is crushed, destemmed and chilled on route to a stainless fermentation vessel with static cooling. Each batch was pumped over several times during the subsequent hours, then drained and dropped to the airbag press. 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.