Semillon (56%), Vermentino (20%), Viognier (14%), Muscat (8%), Chardonnay (2%).
The 2021 Sigurd White started picking in late January with the picking of Vermentino, part of the Vermentino was then fermented on skins for 14 days before being pressed off and into French oak puncheons (500ltr). The Semillon was picked February in two lots, some lower acid and some a little riper for a brighter fruit spectrum. The Semillon was fermented in a mix of stainless steel tanks and large oak barrels. Some of the Semillon was co-fermented with the Viognier on skins for a few days and then pressed to larger puncheons for the rest of its time. The Muscat was fermented on skins with some punch downs for 10 days and then pressed to old French barriques.
After pressing the skin fermented whites they were pressed into a 100 yr old oak Foudre (1600L) where it stayed until bottling in August. All wines were left on their lees until late July before being racked off lees and bottled two weeks later with a small addition of Sulphur.