Sigurd Red 2018

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Grenache (57%), Syrah (8%), Carignan (14%), Mourvedre (21%) .

All the components were fermented separately with around 10 to 14 day ferments with about 20% whole bunch. tA small amount of sulfur added just before bottling. The 30 year old Mourvedre out of Koonunga in Northern Barossa, the 25 year old Syrah from around Williamstown which I manage organically. Grenache from 80 year old vines in Tanunda and the young vine Carignan out of Northern Barossa area of Ebenezer.