Riverdsale takes their Riesling production really sloooowww, which means that it takes almost a month to turn grapes into wine and then months longer than most other Riesling makers to wait for the wine to be ready to release. This super fragrant and lively Tasmanian white wine is the beautiful result, all white flowers and lime zest with a bright and tangy palate that trades in just a little musky fruit to counter that sky-high acidity. Crisp really is an understatement here!

With a history that dates all the way back to the early days of the Tasmanian colonial settlement in 1824, the Riversdale property sure has the Apple Isle chops. Interestingly, Riversdale has been more famous for sheep and goats for most of the last century until current landholder Ian Roberts decided to plant grapes in 1991. With its ideal location in the Coal River Valley north of Hobart, Riversdale has gone from scoring trophies with wool to wine - especially for Chardonnay, Pinot Noir & Shiraz. Importantly, the vineyard sits on the banks of the Pittwater catchment (aka Tassie oyster ground zero), and the water acts as a buffer against frosts while also delivering a warm little microclimate. You also get a lovely cooling (and sometimes icy) breeze off Frederick Henry Bay, all of which helps give the wines a lovely set of minerally freshness but lots of ripe fruit. In fact Riversdale makes some of the ripest Shiraz in Tasmania. Oh, and you'll not want to miss the sparkling from here either, especially with a local Pittwater oyster!