2020 Sigurd White Blend

The 2020 Sigurd White started picking in late January with the picking of Vermentino, part of the Vermentino was then fermented on skins for 14 days before being pressed off and into French oak puncheons (500L). The Semillon and Muscat were picked in February and were fermented in stainless steel tank separately and were both whole-bunch pressed as well as some whole bunch fermentation. The Chardonnay was the last fruit to come in and was whole-bunch pressed to old French puncheons (500L). After pressing the skin-fermented whites they were pressed into a 100-year-old oak Foudre (1600L) where it stayed until bottling in November. All wines were left on their lees until late October before being racked off lees and bottled two weeks later with a small addition of Sulphur.