Sigurd White Blend 2023

The 2023 Sigurd White began with Vermentino harvest in mid-February. A portion was fermented on skins for 8 days before pressing into French oak puncheons (500L). The Semillon was fermented in a combination of stainless steel tanks and large oak barrels. A small portion of Semillon was co-fermented with Viognier on skins for several days before pressing into larger puncheons. The Muscat underwent skin fermentation with punch downs for 8 days before pressing into old French hogsheads (300L). After pressing, the skin-fermented whites were transferred to a 30-year-old oak Foudre (3000L) along with some direct-pressed whites. All wines remained on lees until August 2024, then were racked and bottled a month later with minimal sulfur addition.

Style: Medium-bodied, dry white Region: Barossa, SA

Best with: Robust dishes such as miso-based ramen with char siu pork

Drinking Window: Now through 2032