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Sigurd Syrah 2019

Every vintage of Sigurd is subtly different, be it a change in the blend or style to best show off that years conditions. For the most part Dan's grapes are sourced or grown under organic principles, something he is working hard to have across the board. Once in the cellar his wines are as hands off as possible with only indigenous yeasts used, no adjustments of acid or tannin and minimal sulphur added at bottling (max 30ppm). He is proud of the Barossa Valley and his reds in particular speak of the richness of the terroir while still harbouring an immense freshness and drinkability, not always an easy task in one of Australia's warmest regions.  Dan is one of the most exciting winemakers coming out of the Barossa.

Syrah (100%) about a 14 day ferment with around 30% whole bunch with a small addition of whole bunch Viognier (around 5%). Fermented in 1000L vats, pressed to a mix of used French oak hogsheads and 20% new french oak from Cognac forests with a very light toast as to not impact the fruit, elevage was for about 14 months and then bottled.