2020 Sigurd White Blend
Riesling (49%), Sauvignon Blanc (25%), Semillon (16%), Vermentino (6%) Gewürtraminer (4%).
The 2018 Sigurd white started early February with the picking of Gewürztraminer, which was then fermented on skins for 10 days before being pressed off and into old French oak barriques (250L). The Sauvignon Blanc started fermenting on skins for 2 days then pressed to stainless steel tank to finish ferment. The Riesling was the last fruit to come in and was whole bunch pressed to a re-conditioned 100 yr old oak Foudre (1600L) where it stayed until bottling in December. The Semillon spent 4 days on skins then pressed to stainless steel as well. All wines were left on their lees until late November before being racked off lees and bottled two weeks later with a small addition of sulphur.