Notes of lychee, white peaches, and a pinch of nutmeg. The nose flows into the palate with bright spring and summer fruits. The wine shows good texture from limited skin contact with the Muscat and Viognier, along with excellent length, offering an outstanding reflection of the 2023 vintage - it will age gracefully. Best enjoyed chilled in the company of good friends.

Blend: Semillon, Vermentino, Viognier, and Muscat of Alexandria

Alcohol: 11.0%

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