Winemaking: Nick Badrice. All fruit is crushed/destemmed, given a cold soak, and allowed to begin fermentation spontaneously. Some yeast additions. Warm fermentation in stainless steel with must pump-overs. Includes some whole bunches. At dryness, wine is allowed 3-4 days on skins then moved to barrel for 12 months maturation before racking. Tastings/barrel selection determineCentaurus and Estate allocation. Screw cap sealed.
Vintage: The warm, dry vintage of 2012 – with its low bunch weights, small berries and fewer bunches than normal – was ideally suited to the creation of full bodied, yet classically structured Pinot Noir wine with great concentration.
Wine style: The Riversdale Estate style showcases the fruit purity and concentration of our property's remarkable vineyard yields. Attractive on release, the style will also reward patient cellaring. This 2012 wine is rich and powerful, crammed with ripe plum, black cherry and chocolate flavours, yet already capable of delivering delicious drinking in a decidedly opulent style.