GROOVY GRAPES: Ana Foster picking grapes at the Riversands Winery.
GROOVY GRAPES: Ana Foster picking grapes at the Riversands Winery. Contributed

Through the grapevine

RIVERSANDS is preparing to wrap up a monstrously busy season of grape harvesting by applying the finishing touches to the picking of their cabernet sauvignon.

Owner of Riversands, David Blacket said that making great wine depends on the perfect timing of grape picking.

"We use our premium cabernet sauvignon and shiraz to make our famous St George Port which is sold widely throughout Australia.” he said.

"To make good port, we hang the fruit on the vine until it is shrivelling and the sugar and flavours are maximised.”

The harvesting period is a long process and Mr Blacket said he was glad that Riversands were finally towards the end.

"It is always a relief to finish harvest which started way back in December with our table grapes,” he said.

"It's our combination of shiraz, ruby cabernet and cabernet sauvignon grapes that make our port.”

Mr Blacket said that the demands of each harvest were growing, as Riversands tries to meet a customer base on the incline.

"This season we harvested around 60 tonnes of wine grapes of which 22 tonnes were allocated for port,” he said.

"This will make around 20,000 bottles of port which we need to keep up with our growing market.

"Our wine grapes are freighted to Ballandean Estate for processing and bottling while our vintage port will be released in a few years; sometime around 2021.”


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