Sigurd Grenache

  • Sigurd Grenache


    Grenache (95%) and Cinsault (5%) from the Northern Barossa, the ferment took about 12 days to finish and was 40% whole bunch fermented in open stainless-steel tanks with no punch downs, treated like a carbonic fermentation and a part fermented in wooden vats with heading down boards to submerse the cap, pressed to a mixture of barrique (225L) oak and 1000L wooden vat for 15 months, after the elevage in oak it was racked clean from lees and then bottled. A small amount of sulphur just before bottling. The block of Grenache is grown in Ebenezer in the Northern Barossa on sandy soils with a small amount from Light Pass which is more on clay loams.