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

2018 Sigurd White Blend

SIG_WHITE_BLEND.jpg
SIG_WHITE_BLEND.jpg

2018 Sigurd White Blend

35.00

Riesling (49%), Sauvignon Blanc (25%), Semillon (16%), Vermentino (6%) Gewurtraminer (4%). The 2018 Sigurd white started early February with the picking of Gewurztraminer, which was then fermented on skins for 10 days before being pressed off and into old French oak barriques (250ltr). The Sauvignon Blanc started fermenting on skins for 2 days then pressed to stainless steel tank to finish ferment. The Riesling was the last fruit to come in and was whole bunch pressed to a re-conditioned 100 yr old oak Foudre (1600L) where it stayed until bottling in December. The Semillon spent 4 days on skins then pressed to stainless steel as well. All wines were left on their lees until late November before being racked off lees and bottled two weeks later with a small addition of Sulphur

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