Riesling Maceration BlendRiesling (27%), Vermentino (27%), Sauvignon Blanc (15%), Gewurtztraminer (15%), Semillon (11%), Chardonnay (5%). The 2019 Sigurd White started early February with the picking of Gewurtztraminer and Vermentino, which was then fermented on skins for 5 days before being pressed off and into old French oak puncheons (500L). The Sauvignon Blanc and Semillon were fermented in stainless steel tank separately and were whole bunch pressed. 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. All wines were left on their lees until late November before being racked off lees and bottled weeks later with a small addition of sulphur.