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Sigurd White Blend 2016

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Winery note:

Riesling (55%), Garganega (21%), Gewurtraminer (12%), Viognier (12%). The white grapes that were picked for the 2016 Sigurd white started early February with the picking of Gewurtraminer, which was then fermented on skins for 3 days before being pressed off and into old French oak hogshead (300ltr). The Garganega was fermented out to dryness on skins which was about 7 days. Pressed off old French puncheon (500L). The Riesling and Viognier came in last in mid March from Mt Crawford and High eden valley from the Barossa. Both were pressed off on the same day. From then it was placed in a French oak barriques (225 litre) and left to ferment. 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.

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Additional Information

Volume (ml)750ml
Winemaking PracticesMinimal Intervention
Vineyard PracticesMinimal Intervention
Product typeWine White Other Varietal/Blends
RegionSouth Australia
Sub-RegionBarossa Valley

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