Sigurd wines first started in 2012 with a small portion of Grenache sourced out of McLaren Vale as abit of fun and experimentation.

Since then I have based myself in the Barossa Valley and creating a few different wines to try to keep myself just that little bit busier from my day job....

Take a wander and enjoy the unknown as we are on this journey together



2016 Sigurd White Blend

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2016 Sigurd White Blend


Riesling (55%), Garganega (21%), Gewurtraminer (12%), Viognier (12%). The white grapes that were picked for the 2016 Sigurd white started early February with the picking of Gewurtraminer, which was then fermented on skins for 3 days before being pressed off and into old French oak hogshead (300ltr). The Garganega was fermented out to dryness on skins which was about 7 days. Pressed off old French puncheon (500L). The Riesling and Viognier came in last in mid March from Mt Crawford and High eden valley from the Barossa. Both were pressed off on the same day. From then it was placed in a French oak barriques (225 litre) and left to ferment. All wines finished ferment in oak and then were left on their lees for 5 to 6 months before being racked of lees and bottled straight away with a small addition of sulphur.

Last of the 2016 Sigurd White! Grab it now

$15 shipping for orders under 6 bottles and Free shipping for 6 or more

Mixed Cases are welcome!

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