Sigurd

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

Cheers

Dan

2017 Sigurd White Blend

SIG_WHITE_BLEND.jpg
SIG_WHITE_BLEND.jpg

2017 Sigurd White Blend

34.00

Riesling (50%), Gewurtraminer (27%), Garganega (14%), Chardonnay (5%), Viognier (4%). The white grapes that were picked for the 2017 Sigurd white started early February with the picking of Gewurtraminer, which was then fermented on skins for 10 days before being pressed off and into old French oak puncheons (500ltr). The Garganega was fermented out to dryness on skins which was about 7 days. Pressed off old French puncheon (500L). The Riesling came in last in mid March from the High Eden valley from the Barossa. 50% was whole bunch fermented for 12 days the remainder pressed into oak French oak 300 ltr barrels. 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.

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