Sourced from one of the most northern blocks in Clare Valley, this Chenin vineyard is around 55 years old. It was picked around 11.5 baume and half is then destemmed and pressed while the other is whole bunch fermented in an open tank for 13 days. The juice was transferred into an old 500L French oak puncheons and a couple new Russian oak Puncheons. Left to ferment in oak to dryness for about 5 months, racked from oak once and a small amount of sulphur added before bottling.

Dan Graham’s Sigurd has been helping to redefine the Barossa Valley since 2012, with fruit picked earlier to capture freshness, then made with a minimal-intervention approach and no additions bar sulphur at bottling. Now also working with grapes from the Riverland, Adelaide Hills and Clare Valley, Graham makes varietal wines – chardonnay, riesling, chenin blanc, carignan and syrah – as well as complex white, rosé and red blends, with judicious amounts of whole bunch and skin contact employed to create complex, complete wines that are as focused on elegant flavour as they are on texture and structural detail.