Fruit is sourced from vines aged 12 to 30 years, often from individual blocks. Elevage typically runs from 6 to 14 months, depending on varietal, allowing each wine to express the distinctive Riversdale style and its vintage character.
Fermentation is carried out using whole berries, with less than 5% whole bunch. Ferments are held at 25°C in stainless steel, with two pump-overs daily during peak activity. The wine spends a total of 15 days on skins before being drained and pressed, with free-run and pressings combined.
Following malolactic fermentation, the wine is transferred to barrel for seven months. It is then racked back to stainless steel and rested for a further four months prior to bottling. The wine is sterile filtered and unfined before bottling.