Sigurd Carignan

  • Sigurd Carignan


    Carignan (100%) from the Northern Barossa, the ferment took about 16 days to finish and was 50% whole bunch fermented in open stainless-steel tanks with no punch downs, treated like a carbonic fermentation, pressed to a 80-year-old 1,900L Italian made wooden foudre 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 Carignan is grown in Ebenezer in the Northern Barossa.