Winemaking: Alain Rousseau. All fruit handpicked then whole bunch pressed prior to fining and yeast inoculation. Clear juice cool fermented in stainless steel. Ferment arrested by chilling and sulphuring. Around 160 g/L residual sugar. Wine cleaned up before crossflow filtration and immediate bottling to preserve freshness. Screw cap sealed. Bottled August 2015.
Vintage: A challenging season that began with wonderful weather in spring 2013 and promised great outcomes from vintage 2014. Then the weather suddenly turned cool, wet and windy in December. This set the scene for a late harvest and the eventual appearance of a little botrytis (or noble rot).
Wine style: The Riversdale Estate style showcases the fruit purity and concentration of our property's remarkable vineyard yields. Attractive on release as a late harvest dessert wine, this Botrytis style will also reward patient cellaring. The 2014 wine displays a fine balance between the lusciousness of ripe fruit and cleansing natural acidity.
2017 Tasmanian Wine Show Gold
2017 Tasmanian Wine Show Trophy for Best Sweet Wine