Winemaking: Nick Badrice. All fruit whole bunch pressed prior to yeast inoculation. Clear juice cool fermented in stainless steel. Wine is chilled at sulphured close to dryness, around 2-4 g/L residual sugar. Gentle handling. Wines cleaned up quickly and sent to bottle to preserve freshness and delicate aromatics. Screw cap sealed.
Vintage: Tasmanians will long remember the endless summer of 2013. Warm, dry and sunny, the season made way for a wonderful autumn and an outstanding 2013 vintage. Good yields of perfectly ripened fruit made for very correct and user-friendly wines.
Wine style: The Riversdale Estate style showcases the fruit purity and concentration of our property's remarkable vineyard harvests. Attractive on release, the style may also reward patient cellaring. The warm, dry vintage of 2013 produced a wine that is jam-packed with tropical fruit characters. Their superb depth and intensity are balanced by crisp citrus acidity and tangy ripe gooseberry flavour.