MEG 2023 – Sigurd Wines

Overview

MEG 2023 is a bright, refreshing and playful white blend of Viognier, Vermentino, Semillon and Muscat of Alexandria. Most of the fruit comes from an organic block in Barmera, with an additional portion from organically farmed vineyards in the Barossa. The light skin-contact Vermentino adds texture and a mouth-watering acidity, while Muscat and Viognier contribute lychee and apricot blossom aromas. A vibrant, fun and expressive white best enjoyed well chilled. Contains sulfites.

Wine Background

Named after Maria Elizabeth Graham, the mother of winemaker Dan Graham, MEG is a heartfelt tribute to her wisdom, strength and constant support. The 2023 vintage reflects these qualities through a wine that is both delicate and energetic, approachable yet full of personality. It captures the generosity of Barmera fruit and the finesse of the Barossa, delivering a white blend that feels joyful, sincere and deeply connected to family heritage.

Vineyard Philosophy

The majority of the fruit originates from certified organic vineyards in Barmera, producing grapes with purity, tension and aromatic lift. The rest comes from organic parcels in the Barossa, where biodiversity and soil health guide the viticultural approach. Each variety is harvested at optimal balance to ensure freshness, texture and naturally expressive varietal character.

Winemaking Approach

The Viognier, harvested in late February, is lightly pressed, with the skins destined for the RAG Syrah/Viognier blend, keeping the juice crisp and clean. Fermentation takes place in large French oak foudres and 300L hogsheads. The Vermentino is fermented on skins to add spice and texture, while Semillon from the Barossa contributes precision and linearity. A touch of skin-fermented Muscat adds lychee-like brightness. Contains sulfites.

Tasting Notes

Colour: bright straw-yellow with green hues.
Nose: lychee, apricot blossom, citrus, subtle Vermentino spice.
Palate: fresh, lightly textural, vibrant acidity and a savoury-salty finish.

Food Pairing

Ideal with Asian-style grilled squid, sashimi, green papaya salad, seafood noodles or summer appetizers. Best enjoyed chilled, now or within the next 4 years.

Technical Sheet

• Grapes: Viognier, Vermentino, Semillon, Muscat of Alexandria

• Alcohol: 10.4%

• Fermentation: Viognier lightly pressed; foudre + hogsheads; Vermentino on skins; Semillon + skin-fermented Muscat

• Aging: mix of large and small French oak

• Vineyards: Basshams Vineyards (Barmera) & Lionwill Vineyard (Barossa SA)

• Style: medium-light dry white wine

• Serving Temperature: 8–10°C

• Drinking Window: now to 4 years

• Contains sulfites

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Sigurd Wines

Sigurd Wines: Family Spirit and Terroir Respect in Barossa

History of Sigurd Wines

Sigurd Wines was founded in 2012 by Dan Graham as a personal and artisanal winemaking project after years spent studying and working in vineyards around the world. The name “Sigurd” comes from his Norwegian great-grandfather, Sigurd Thorwaldsen Gran, whose story inspired the identity of the winery. Coming from a family of growers in Australia and the Riverina region, Dan chose to create a small, independent label rooted in the local land, distancing himself from the large-scale industrial productions he had previously experienced. Sigurd Wines embodies this decision: crafting honest, handmade wines that reflect tradition, origin and Dan’s global winemaking background.

Vineyard Philosophy

The vineyard philosophy at Sigurd Wines is based on sustainable, natural and environmentally conscious agriculture. The grapes come from organic, biodynamic or sustainably farmed vineyards across renowned Australian regions such as Barossa, Clare Valley, Adelaide Hills and McLaren Vale. Each site is selected for its expressiveness and balance, allowing the vines to grow in harmony with the soil and climate. This approach protects biodiversity, nurtures soil health and ensures grapes that truly represent their variety and terroir.

Winery Approach

In the winery, Sigurd follows a strict minimal-intervention philosophy: spontaneous fermentation with wild yeasts, no fining, no filtration, no additives — except for a minimal amount of sulphur at bottling. Every variety is vinified separately, often with whole-bunch elements, short macerations or gentle extraction, and then aged in large oak barrels or stainless steel depending on the style. The result is a collection of wines focused on purity, texture, freshness and authenticity, rather than standardised industrial profiles.

Identity, Values and Vision

Sigurd Wines is more than a winery — it is a family-driven project that unites heritage, respect for the land and a passion for authentic expression. Dan and his wife Marta run the company together: Dan managing vineyards and winemaking, Marta handling branding, communications, export and business development. Their philosophy is clear: small batches, handmade wines, sustainable farming and zero compromise on integrity. Every bottle carries the family’s story, the landscapes of Barossa and the intention to make honest, characterful wines with a strong sense of place.