Zesty citrus, lime, white spices and ginger. Vibrant with lingering acidity.   Only available on line or at the cellar door.

Our take on a traditional Alsatian blend; Pinot Blanc, Gewurztraminer, Riesling, Pinot Grigio & Sauvignon Gris. Partial fermentation on skins and matured in 3 year old oak. 

Textural with preserved lemon characters.  Only available on line or at the cellar door.

A classic grape of southern Italy and a perfect new home in Frankland River. Grapefruit, pear and honey. 

Arneis’s bright acidity and thick skins required a number of different harvesting dates to ensure even ripeness and flavours. Part of the juice was fermented in 1 & 2 year old oak and the balance in a concrete egg for 2 months. Only available on line or at the cellar door.

Only made in the best years, 50% whole bunch and then matured for 6 months in 2 year old oak.  Red flowers and black cherries. Only available on line or at the cellar door.

Only made in the best years, this wine was made from the Pinot Noir Clone 667 from our Channybearup Vineyard. Only available on line or at the cellar door.

A personal fav!  Purple fruits, delicious & soft with silky tannins.  Made using all the new clones we have at Riversdale!

Maturation for six months in oak ensures that the vibrancy of the fruit shines through. A silky, textured wine with intense red fruit, hints of violets and hallmark Grenache musk.

Ripe wild strawberry, plums, black pepper, sage and black cherries.  

Mencia is a Spanish grape, from the north west region of Spain called Galicia. It is thought to be a descendant of Cabernet Franc. Black berry, earth and red flavours dominate the aromas. The palate is peppery and earthy with abundant but sweet tannins. Oak is understated.

Earth, black berry, plums and spice aromas, the palate has rich black fruits and subtle chocolate with abundant silky tannins. The oak adding spice and firm structure.

Red, wet earth, black cherries, mulberry and subtle oak all contribute to this complex wine. A modest alcohol injects a note of juicy freshness to the core of supple, medium-bodied blackcurrant fruit, the tannins picking up nuances of earth and licorice. The tannins are soft, long and complex.