Made off site by award winning winemaker, Nick Badrice. All fruit underwent whole bunch pressing prior to yeast inoculation. Clear juice cool fermented in stainless steel. Six months on yeast lees before cross flow filtration and bottling. Screw cap sealed. 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. A somewhat late harvest saw smaller bunch sizes and reduced yields but created wines with great depth and intensity. Wine style: The Riversdale Estate style showcases the fruit purity and concentration of our property's remarkable vineyard yields. This 2014 wine is intensely varietal, telegraphing its perfect ripeness by means of a slight pinkish blush in the glass. On the palate, the wine shows excellent depth and intensity of nashi pearand green apple flavour. A slightly firm grip to the finish coupled with balancing acidity makes it a classic seafood match.
Riversdale Estate is a 120ha mixed farming operation owned by husband and wife team Ian and Wendy Roberts. The property is located at Cambridge, in southern Tasmania’s renowned Coal River Valley, overlooking Pitt Water, and with the internationally significant UNESCO Ramsar wetland of Pitt Water and Orielton Lagoon a little further beyond. Nearby is the University of Tasmania’s Mount Pleasant Radio Observatory. Riversdale Estate’s 38ha vineyard was first planted to vines in 1991. Today, it produces award winning single vineyard wines in addition to select parcels of wine grapes that are sold under contract to some of Australia’s leading wine companies. In creating our own Riversdale Estate and Roaring 40s products, we look for inspiration to the great vineyards of northern Europe. Our aim is an elegant, food-friendly wine with complex aromas and flavours, satisfying texture, persistent aftertaste, and low residual sugar.