The Riversdale Vineyard was planted in the Frankland River region in 2007, with 1,800 vines per hectare. Frankland River soils are chiefly iron rich lateric gravelly or sandy loams derived from granite or gneissic rocks, and so are typically red in colour and of uniform depth. Some areas carry loams derived from the native Marri and Karri eucalyptus forests. The river valley is a major influence and responsible for cool airflow. There are only a handful of days that reach temperatures in the high 30°C . The mean temperatures during the growing season are very mild and warm days are moderated by the Albany Doctor (the sea breeze off the Southern Ocean), which can drop the temperature from 30 to 15°C in a matter of hours. The bush vines are on their own rootstocks and are irrigated when required to ensure optimum quality fruit.
The ultimate expression of natural winemaking made in small batches from handharvested grapes. The fruit was hand-picked and whole bunch pressed. The juice was then settled without the addition of enzymes, sulphur or acid. Once settled, it was allowed to ferment naturally at low temperature for six weeks in seasoned oak and concrete eggs.