Dan Graham takes the Sigurd name from his Norwegian great-grandfather, who shared a similarly mischievous outlook. Sigurd Wines was born in 2012 with just two tonnes of Grenache from Blewitt Springs, which Dan fermented on a friend’s veranda. This follows a career that has taken him to Central Otago, Alentejo, Bordeaux, Hermitage, Barolo and around New South Wales and Barossa, including a stint at Jacob’s Creek. As Dan puts it, “when all is said and done, I just make wines that I want to drink.”
Dan's Chenin Blanc - a grape experiencing quite a resurgence in Australia at the moment - comes from an organically farmed vineyard in a cool site in the northern Clare Valley around Stanley Flat. Vines are around 57-years-old. It was whole bunch pressed to third use Russian oak puncheons - a small amount was naturally fermented on skins for 10 days as whole bunches. The fermentation took about 20 days on lees with full malolactic fermentation as well and left in oak for 7 months, racked from oak once and a small amount of sulfites added before bottling.
This is Dan's take: "A little waxy with aromas of fresh honeycomb, toffee and bruised apples. Slippery and glossy palate which is framed by perky, crystalline acidity. Soft tannins and a flavours of kumquat and sherbet. Cool look at Chenin, should be more like it!"