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.
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