Winemaking: Nick Badrice. All fruit underwent whole bunch pressing prior to yeast inoculation. Fruit from oldest vines kept separate. Clear juice cool fermented in stainless steel. Cygnus is fermented to dryness while Estate wine is chilled at sulphured 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: The warm, dry vintage of 2012 was characterised by low bunch weights, small berry sizes and fewer bunches than anticipated. The resulting wines are crammed with varietal aroma and flavour.
Wine style: The Riversdale Estate style showcases the fruit purity and concentration of our property's remarkable vineyard yields. This 2012 Cygnus displays superb depth and intensity of lime/citrus fruit characters that will continue to unfurl with time in bottle.