news & stories from Riverby Estate
new releases for behind the scenes learn the secrets
the 2001 season. with viticulturalist, of Pier Nine’s
Simon Matthews. signature dish.
FISH TALES
sauvignon
blanc 2001:
simply sensational
i s s u e t w o 2 0 0 1
new releases
The soils of Riverby Estate were formed 2001 Picnic Paddock Sauvignon Blanc
between 7,000 and 14,000 years ago,
from post-glacial deposits derived from The vines A 2.4 ha block of the
greywacke, a sedimentary sandstone, Jacksons Road property of Riverby
and deposited by the Wairau River. Estate, known as the ‘Picnic Paddock’,
These soils, consisting of stones, was planted with Sauvignon Blanc
gravels, sand and silt are very free (clone UCD 1) in 1990.
draining with little water-holding The rows are aligned North-South
capacity; they have low organic material and the vines are trained to the Scott-
content and are slightly acidic. All this Henry trellis system.
contributes to the terroir of Riverby
Together with vine trimming and
Estate.
leaf plucking during the growing
The 2001 vintage was highlighted by season, an open grapevine canopy is
the driest season on record, the rainfall created to allow ample sunlight and
received was only 45% of the long term wind penetration. A small percentage of barrel
average. Fortunately, Riverby Estate is fermented Semillon has been blended
well supplied with water from the in to further enhance the complexity
Harvest
Wairau Aquifer. of the wine. The wine remained in
Date: 8th April 2001, Brix: 22.1
The vintage was not unusually hot
Total Acid: 9.0g/l, pH: 3.16 contact with the yeast lees prior to a
with a total Growing Degree Days
light isinglass finning and bottling.
(GDD) of 1276 compared with the long
Vinification
term average of 1243, (2000 had 1109). Analysis at Bottling
The grapes were machine harvested
The ripening period which extended Alcohol Content: 13%
in the cool of the night, de-stemmed
though Autumn was marked by cooler
Titratable Acid: 6.7g/l
and crushed with minimal skin
clear days with clear night skies, which
Residual Sugar: 4.9g/l
contact.
resulted in an extended ripening
Total Dry Extract: 23g/l
period, a classical “Indian Summer”. The lightly pressed juice was
pH: 3.20
This combined with the low yields inoculated with a neutral yeast strain
has produced ripe fruit with intense in a stainless steel tank.
Tasting Notes
flavours that have been carried through The fermentation temperature was
Colour: Pale lemon with straw
to the wine. maintained between 12-14 ∞ C.
green tints.
Bouquet: A pungent tropical style
a word from of Sauvignon Blanc with intense
our General Manager passionfruit and pawpaw aromas
with a subtle herbal nuance.
Our 2001 release is now in the restaurants and
stores. What a vintage it was – Marlborough Palate: Has ripe concentrated flavours,
was gripped by drought and fires, the long hot very mouth filling with impressive
Picnic Paddock Sauvignon Blanc 2000 as a
Summer days and cool nights producing length and a crisp citric acid finish.
top five finalist within its varietal category.
excellent fruit for our third vintage. Our first
We would like to thank all our friends and
Pinot Noir is in the barrels and from barrel
customers for their continued support. Cellaring This Sauvignon Blanc is
samples I am happy to report it should be a
Cheers friends, best enjoyed now or may be cellared
beaut and will be released in the Winter of
2003. I am privileged to announce that the for 2-4 years.
Winestate Magazine Wine of the Year Awards
BRIAN PICKERING,
judging panel has chosen our Riverby Estate General Manager Riverby Estate
new releases
2001 Riverstone Run Riesling
The vines A 2.6 ha block of the The lightly pressed juice was
Jacksons Road property of Riverby inoculated with a neutral yeast strain
Estate was planted with Riesling (clone (SIHA-Riesling Yeast 7) in a stainless
Gm239) in 1994. The rows are aligned steel tank.
North-South and the vines are trained The fermentation temperature was
to the Mid-Height Sylvoz trellis system. maintained between 12-14 ∞ C. At all
Together with vine trimming and times during vinification antioxidative
leaf plucking during the growing handling was used to retain the fresh
season, an open grapevine canopy is fruit flavours.
created to allow ample sunlight and
wind penetration. The cropping level Analysis at Bottling
was maintained at 2.8 tonnes/acre to Alcohol Content: 12.5%
ensure maximum flavours. Titratable Acid: 6.5g/l Palate: The palate is mouth-filling,
Residual Sugar: 3.3g/l crisp and lively with excellent depth of
Harvest Total Dry Extract: 22g/l minerally lime flavours and well
Date: 2nd & 11th April 2001, Brix: 22.4 pH: 3.23 balanced acidity.
Total Acid: 9.1g/l, pH: 3.02
Tasting Notes Cellaring This Riesling can be drunk
Vinification The grapes were Colour: Light yellow/green. now, while fresh and young, although
machine harvested in the cool of the Bouquet: Abounds on the nose it is well worth cellaring as it will
night, de-stemmed and crushed with with aromas of ripe lemon and continue to develop in the bottle
minimal skin contact. limes. for 8-15 years.
PHOTO COURTESY OF STUART MORTIMER
Harvest time at Riverby Estate
critic’s
c o r n e r
Here is a sample of what the critics
thought of the Riverby Estate
Riverstone Run 2000 Riesling:
“This single-vineyard
Marlborough riesling
is different – and delicious.
Mineral, slate, wet pebbles
Simon inspecting some of his handiwork in the nursery and passionfruit.
It’s delicate in the mouth,
behind tHe scenes steely and fine, with subtle
the Viticulturalist: Simon Matthews but concentrated flavour:
a dry style with structure
We have noticed there are several The consumer is searching for more and length. Great now,
different trellis systems adopted organic products in the market place. but should mature well.”
throughout the vineyard. What is your What are your thoughts on this? HUON HOOKE –
philosophy behind this? There is no doubt that the market place SYDNEY MORNING HERALD, GOOD LIVING
Yes, Riverby Estate uses a number of is getting more interested in organic
different trellis and pruning methods, wines especially at the boutique end of
the market. We think this is mainly due
“Lots of floral citrus
there are two main reasons for this:
to the fact that people are become more and minerals on the nose,
1. We want to have a grape vine in
knowledgeable about wines and youthful with fresh acid and
balance – its yields are consistent with
demanding more from their wines. minerally flavours. It has a
its vegetative growth.
Do you see Riverby Estate heading down lovely crisp and zippy finish.”
2. Different trellis and pruning methods
the organic path? ANNETTE MUNDIE – BANC
produce fruit, from the same variety,
Riverby Estate has and will continue to
with subtle difference in flavours and
use organic viticulture practices in the
characters which allow us to produce ..and Winestate magazine’s review
vineyard, but you cannot become
wines with more complexity. of the Riverby Estate Picnic Paddock
organic overnight. We believe there are
2000 Sauvignon Blanc:
Is one particular trellis system better many benefits to be gained from these
suited to an individual grape variety? practices. For example, this year we “Attractive elegant fresh
The most important aspect of any grape are trialling an organic spray, which fruit of pear and tropical
vine is that it is in balance. Different assists in the control of botrytis. gooseberry on the nose and
varieties have different vigour and growth What are the pros and cons of palate with a zesty lemon rind
characteristics so the choice of trellis going organic? ‘zing’. Great acid balance.
system and pruning regime used must We can only see positive arguments for 55551⁄ 2 .”
take these characteristics in to account. using organic viticulture practices. WINESTATE MAGAZINE
Queensland Scallops with Black Pudding,
Potato Cake and Red Pepper Sauce
(Serves One)
4 Scallops
3 slices Black Pudding (can be purchased from your local
butcher or delicatessen)
1 teaspoon clarified butter
On a moderate flame melt the clarified butter and add
potato cake. Warm the potato cake in a moderate oven for
ten minutes. Meanwhile sear the scallops, keeping them rare
and sauté sliced black pudding. Arrange scallops and pudding
on top of the potato cake and top with red pepper sauce.
Garnish with snowpea tendrils and Atlantic salmon roe.
Potato Cake Red Pepper Sauce
3 ⁄2 cups warm sieved potato
1
2 medium red capsicum,
2 egg yolks roasted and skinned
1 level dessert spoon 1 chilli
Double Cream 1 tblespn red wine vinegar
Sea salt to taste 3 tblespns Extra Virgin
Mix well together then Olive Oil
shape into cakes. Sea salt to taste
Dust with flour. Blend together ingredients.
Add sea salt as required.
C AT C H of the DAY
Pier Nine is not just a seafood restaurant – it is a unique Pier Nine’s Executive Chef Michael Wood shares
dining experience. This is highlighted by their vision that their signature dish: Seared Queensland Scallops with
“by giving uncompromising quality of service and seafood, Black Pudding, Potato Cake with a Red Pepper Sauce.
we create a total experience.” Great with a glass of Riverby Estate’s Riverstone Run Riesling.
This multi-award winning restaurant is situated on the banks
of the Brisbane River at Eagle Street Pier. Pier Nine prides itself
on its freshly shucked and unrinsed oysters – perfect with a
glass of Riverby Estate’s Picnic Paddock Sauvignon Blanc.
NAME OUR FISH! 2 0 0 0 V I N TA G E AWA R D S
Riverby Estate would like to thank everyone who participated in our ‘NAME 2000 R IVERBY E STATE P ICNIC PADDOCK
OUR FISH’ competition. The judge’s decision was not made any easier by the S AUVIGNON B LANC :
overwhelming response and quality of entrants. After we’d stopped laughing, ❂ 2000 Air New Zealand Wine Awards –
BRONZE
David Robinson of Kangaroo Point, Queensland scooped first prize with his
❂ 2001 New Zealand Wine Society
entry. Congratulations David and we hope you enjoy your case of Riverby Estate Royal Easter Show – SILVER
Picnic Paddock Sauvignon Blanc. ❂ 2001 Winestate TOP 5 FINISH for
... and the winning name is... “Warren Baity ”, Sauvignon Blanc Class
the reason being: “this name is a class 2000 R IVERBY E STATE
act/actor – should even catch on in fishing R IVERSTONE R UN R IESLING :
tackle shops.” Here are a few others that we liked: ❂ 2000 Air New Zealand Wine Awards –
BRONZE
“Spotty Bob” by C. Musgrove, “Prince Fillet” by David Robinson
❂ 2001 New Zealand Wine Society
“Gulper” by Rebecca Deere and “Jonah” by John Scott. Royal Easter Show – BRONZE
riverby estate stockists & outlets
Riverby Estate wines are available through the following outlets and restaurants:
N E W S O U T H WA L E S Deco Wine Bar (Fitzroy North),
Richard Hogan – 0412 809 855 Melbourne Wine Room (St Kilda),
Bay Wines NSW Marketing Manager Owensville Hotel (Owensville).
Retail: Blaxland Fine Wines
SOUTH AUSTRALIA
(Blaxland), Camperdown Cellars
Nigel Thomas – 0412 833 433
(Camperdown), Chinatown Cellars
(Chinatown), Coogee Bay Cellars Bay Wines SA Marketing Manager
(Coogee Bay), Crown Hotel (Surry Retail: Arkaba Hotel (Fullarton), Baily
Hills), Darlinghurst Cellars & Baily (Cumberland Park, St Georges,
(Darlinghurst), Dulwich Hill Cellars St Peters, Stirling), East End Cellars
(Dulwich Hill), Earlwood Cellars (Adelaide City), Edinburgh Cellars
(Earlwood), Frenchman’s Road Liquor (Mitcham), Goodwood Cellars
(Randwick), James Dominguez Cellars (Goodwood), Harvest Liquor (all
(Sydney), Mansions Hotel (Kings stores across Adelaide), Highway Inn
Cross), Newington Inn (Petersham), (Camden Park ), Le Grog McLaren Vale
Nirvana Beach Liquor (Bondi), Potts (McLaren Vale), Macs Liquor (all
Point Bottler (Potts Point), Rose Bay stores), Melbourne Street Cellars (Bulimba, Indooroopilly, Paddington),
Hotel (Rose Bay), Royal Hotel (North Adelaide), Parafield Airport Theo’s Liquor (Bundall), Villa Noosa
(Paddington), Sackville Hotel (Rozelle), Liquor (Parafield ), Philip Murphy Hotel Motel (Noosaville).
Summer Hill Wine Shop (Summer (Norwood ), Stirling Hotel (Stirling),
Restaurants: Aix Bistro (New Farm),
Hill), Surry Hills Fine Wines (Surry Super Cellars (all stores across
Arrivederci Pizza Al Metro (Milton),
Hills), Town Hall Hotel (Balmain), Adelaide).
Arrivederci Restaurant (Milton),
The Wine Palace, (Leichhardt). Restaurants: Alphutte (Adelaide), Augello’s (New Farm), Augustine’s
Restaurants: Arakawa Restaurant Auge (Adelaide), Austral (Adelaide Restaurant (Brisbane), Bar None Bistro
(Sydney), Arun Thai Restaurant City), Café Michael (Adelaide), Café (Graceville), Bravo (Fortitude Valley),
(Potts Point), Bambini Trust Café Buono (North Haven), Café Salsa (West Café Le Monde (Noosa), Cinema Café
(Sydney), Banc Restaurant (Sydney), Beach), Casuarina (Marion), Citrus (Bulimba), Continental Café (New
Eat Thai 5 Ways (Paddington), MG (Adelaide City), Daniel O’Connell Farm), Domani’s Italian Restaurant
Garage (Surry Hills), Restaurant VII Hotel (North Adelaide), Jolleys (Main Beach), Ego (New Farm), Elliott
(Sydney), Royal Oak Hotel (Balmain), Boathouse (Adelaide), Lipson Street Café Bar (Brisbane), Gerties (New
Tabou Restaurant (Surry Hills), The Café (Port Adelaide), Lungomare
Farm), Harvey’s (Fortitude Valley),
Clock Hotel (Surry Hills), The Monkey (Glenelg), Next Generation (North
International Hotel (Spring Hill), Isis
Bar (Balmain), XO (Potts Point). Adelaide), Nu’s Thai (Adelaide),
(Fortitude Valley), Mondo Organics
Pescatore (Adelaide City), Stamford
VICTORIA (West End), Moreton Club (New Farm),
Grand Hotel (Glenelg), Taj Tandoor
Morgan’s Seafood Restaurant
Michael Gow – 0412 100 801 (Adelaide City), The Sauce (Dulwich),
(Redcliffe), Palazzo Versace Hotel
Bay Wines Vic Marketing Manager The Store (North Adelaide),
(Main Beach), Parrots Gourmet
Retail: East Melbourne Cellars Victory Hotel (Sellicks Beach),
Hamburgers (Brisbane), Pier Nine
(East Melbourne), Luxe Cellars Zaks (West Lakes).
(Brisbane), Putters Restaurant
(St Kilda), Newport Cellars (Newport), (Sanctuary Cove), Queensland Club
Park Hill Cellars (North Melbourne), QUEENSLAND
(Brisbane), Restaurant Two (Brisbane),
Philip Murphy (all stores across Viv Knight – 0411 718 886 Sabai Sabai (Sunshine Beach), Salty
Melbourne), Randall The Wine Knight Fine Wines Plum Restaurant (Broadbeach),
Merchant (Newtown), Rosstown Retail: Benowa Hotel (Benowa), Best Seasons (Noosa), Sierra (Noosa),
Hotel (Carnegie). Cellars on Brunswick (Fortitude Valley), Tables of Toowong (Toowong),
Restaurants: Ah Mu (Bourke Street, Centenary Tavern (Sumner Park), Wilson’s at Peppers Resort (Byron Bay),
Melbourne), Athenaeum Club Fridays on the Wharf (Mooloolaba), Zack’s on Hawthorne (Hawthorne),
(Melbourne), Tiger Bar (Elwood), The Gap Tavern (The Gap), The Grape Zen Bar (Brisbane).
F I S H TA L E S is designed Please forward contributions to: Riverby Estate Pty Limited
& produced by McGill Design Group McGill Design Group, 6 Waratah Street, 23 Phillip Street Balmain NSW Australia 2041
on behalf of Riverby Estate Haberfield NSW Australia 2045 Phone: (+612) 9555 8951 Mobile: 0425 215 778
Pty Ltd. Contributions and Phone: (+612) 9798 2192 email: riverbyestate@iprimus.com.au
suggestions are welcome. Fax: (+612) 9798 2193 www.riverbyestate.com
email: studio@realnasty.com.au For orders and distribution information, contact the
Manuscripts and photographs are handled with
State distributor for your area listed above.
care; return of unsolicited material and Publisher: Brian Pickering, The opinions expressed in FISH TALES are not
photographs is not guaranteed. Riverby Estate necessarily those of Riverby Estate. No responsibility
Copy should be supplied by email or Editor: Craig McGill is taken for the accuracy of the material published
on disk in text format only. Designer: Susan Elliott herein. © All material is copyright to Riverby Estate.