Dan Graham of Sigurd has a secret, he likes really broad big oaky Chardonnays. There, it's out now! This is definitely not one of those, however. And is his first foray into non-skinsy Riesling, and it is a bloody good one.
90% High Eden Valley fruit from the white blend vineyard and 10% from Clare Valley from the Hughes vineyard, this Riesling was fermented in a separate 1600L Foudre and Barrique, pressed whole bunch to oak, left in oak for around 7 months and then racked of solids to tank where a small amount of sulfur was added before bottling. A small amount of residual sugar was left in this post ferment.