Dan Graham Sigurd

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  • Dan Graham

    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.

  • Sven Joschke

    Sven Joschke’s wines are lo-fi, and with no adds except a particularly small dose of sulphur when they go to bottle, but that’s not to say they aren’t purposeful, as he says, “minimal intervention, made with intent.” With only a few years of winemaking under his belt – after fleeing a corporate career as an accountant – Joschke has hit the ground running, making wines from the Adelaide Hills, Langhorne Creek and the Barossa, as well as the Jura, France.

  • Chad Connolly

    White Gate Wine Co. was founded by Chad and Georgia Connolly, who set out to frame the Barossa in a more elegant light, with earlier picking, plenty of whole bunch for reds and a minimal intervention approach. Working loosely with growers or leasing vineyards, the Connollys aim is to make wines they love to drink, elegant, balanced and light on their feet.

  • Jonathan Ross

    Master Sommelier Jonathan Ross knows a little bit about wine. Before his recent foray into getting his hands dirty, Ross has been more accustomed to the crisply starched linen of some of the world’s best restaurants. Indeed, actually the world’s best. A New Jersey native, Ross worked his way along the familiar busboy-food-runner path in…

  • David Geyer

    David Geyer started his Geyer Wine Co. label while working for Pete Schell (2008 Young Gun of Wine), meshing a decade and a half of experience with a desire to make wines in an unfussed way, peeling back some layers and revealing new expressions from a patchwork of old Barossa sites he knew well. Geyer…

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