Our Process

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.

Rileys of Eden Valley Wines

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We don’t open our cellar doors to the public, however our wines are available across many SA restaurants where you can go to enjoy a meal, and taste our wines.

Rileys of Eden Valley

White Wine Process

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.

Rileys of Eden Valley

Red Wine 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.

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