Riverside Imports


Cross River
Pinot Noir

Fruit was destemmed into open top fermenters and cold soaked.  The must was hand plunged three times daily for the duration of the fermentation.  Post ferment the wine was allowed to remain on skins for up to 10 days before the wine was gently pressed directly to French oak barriques (100%).  The wine underwent malolactic fermentation and was not subjected to cold stabilization.

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Cross River
Sauvignon Blanc

Cleaned, settled juice fermented with a range of yeasts at cool temps (12-15oC) for approx. three weeks, then racked off lees and kept chilled for 3 weeks before blending.

tech sheet