A potted history.
Dan Graham takes the Sigurd name from his Norwegian great-grandfather, who shared a similarly mischievous outlook. Sigurd Wines was born in 2012 with just two tonnes of Grenache from Blewitt Springs, which Dan fermented on a friend’s veranda. This follows a career that has taken him to Central Otago, Alentejo, Bordeaux, Hermitage, Barolo and around New South Wales and Barossa, including a stint at Jacob’s Creek. As Dan puts it, “when all is said and done, I just make wines that I want to drink.”