Sigurd Wines was born in 2012 with just two tonnes of Grenache from Blewitt Springs, which Dan fermented on a friend’s veranda. This follows a career that has taken him around the world, including a stint at Jacob’s Creek. As Dan puts it, “when all is said and done, I just make wines that I want to drink.”
The Sigurd White blend uses four varieties: Semillon (37%), Vermentino (37%), Muscat (12%), Chardonnay (14%) Part of the Vermentino was then fermented on skins for 14 days before being pressed off and into French oak. The Semillon and Muscat were fermented in stainless steel tank separately and were whole bunch pressed as well as some whole bunch fermentation. The Chardonnay was the last fruit to come in and was whole bunch pressed to old French oak as well. All wines were left on their lees until late October before being racked off lees and bottled two weeks later with a small addition of Sulphur.
The resulting wine is oh so easy to drink but also delivers a lot of complex flavour. You'll pick up on stonefruit, a little mango, some herbal notes a bit like white tea and a tickle of spice on a palate that is fruity but layered with gentle yeasty notes finishing with a zip of grapefruit and orange blossom.
Try with something aromatic Sri Lankan fish curry, basmati rice.
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