About the Rileys of Eden valley
RILEYS OF EDEN VALLEY IS A FAMILY OWNED AND OPERATED BOUTIQUE WINERY, 1.5KMS EAST OF THE EDEN VALLEY VILLAGE. TERRY AND JAN RILEY WITH SON PETER, PRODUCE THEIR WINES USING TRADITIONAL HANDCRAFTED METHODS WHILST INCORPORATING MODERN TECHNOLOGY TO ACHIEVE THE FINEST QUALITY WINE.
The 12ha vineyard is planted on typical Eden Valley soils ranging from deep sands to sandy loams over sandy clays. Originally the vineyard was to be a part time venture but the success of the vineyard soon grew. In 1998 , Terry retired from his position of Professor of Mechanical Engineering at the University of South Australia to concentrate full time on the vineyard and later the winemaking activities.
The Rileys carefully tend the vineyard themselves, applying a minimal amount of water at critical times to produce grapes with superb characteristics for wine production. Each year parcels of grapes are selected for processing in the winery. The production is under guidance by winemaker, Jo Irvine, (Barossa Winemaker of the Year, 2009) to ensure that Rileys of Eden Valley wines are of the highest quality.
“This land belongs to past, present and future generations and we are fortunate to grow grapes and produce high quality wine on our land in the Eden Valley. The soil that nurtures our vines also supports a magnificent red gum forest which provides shelter and food for native animals. Throughout the seasons of the year we see small groups of kangaroos with the juveniles practising their boxing skills alongside the females with joeys in their pouches.
Kookaburras, blue wrens, magpies and brightly coloured parrots live amongst the trees and understorey plantings and create birdsongs of great variety. We know we are blessed with a richness of nature that we appreciate each and every day.
Our vines flourish in this wonderful environment and enhance our strong commitment to continue to care for and cherish this piece of Eden” – Terry Riley
It is impossible to produce good quality wine from poor quality grapes. For this reason, Rileys of Eden Valley grow their own grapes in selected areas of their property in the red gum forest area of Eden Valley. The vines, up to 38 years old are hand pruned by a small group of pruners who have pruned our vines for many years. By manipulating the number of buds on each permanent arm, they control the likely yield to optimise the quality of the grapes.
During the growing season, each vine receives about 8 litres of water every 5/6 days so ensuring minimum loss of leaf to protect the grapes from the direct sun. Depending on the variety, grapes are either hand or machine harvested and delivered immediately to our winery on-site so minimising oxidation of the grape juice.
White grapes are immediately crushed and pressed in our water press and cooled to 8 degrees to allow the settling of sediment. The pure juice is then racked off and heated to 16 degrees and yeast added.
A slow ferment follows, taking about 10 days to complete. In due course the wine is heat and cold stabilised ready for the bottling process.
Red grapes are immediately crushed and placed in open fermenters for about 6 or 7 days with yeast being added the second day.
The berries are pressed to add to the free run juice in stainless steel allowing the sediment to settle before racking off into new and used French oak barrels for about 18 months.
There is liaison throughout the production phase with our consultant, Jo Irvine, who tastes each wine and recommends any improvements which can be made prior to bottling.
By keeping the growing of the grapes and making of the wine within the family’s complete control and management, Rileys of Eden Valley are able to ensure that high quality is not compromised and our customers receive the best wines that we can produce at an exceptional price.