Sigurd White Blend
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.