Sigurd Red 2020
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.
Grenache (37%), Carignan (29%), Syrah (19%), Mourvedre (9%), Lagrein (6%), all the components were fermented separately with around 10 to 14 day ferments with about 40% whole bunch through carbonic maceration