Winemaking: Nick Badrice. All fruit underwent whole bunch pressing prior to yeast inoculation. Fruit from oldest vines keptseparate. 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: 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 perfectlyripened 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 yields. This 2013 Cygnus is a superb expression of cool climate Riesling. Its elegant fruit flavours – think lime and green apple – have a flinty quality that echoes that of the great wines of northern Europe