Riverina lies in south-western New South Wales, within the Big Rivers zone, on the plains surrounding the city of Griffith. It is the state's largest wine-growing area, with more than 20,000 hectares under vine. The climate is hot and dry in summer, with abundant sunshine and low growing-season rainfall, making irrigation essential; this is supplied by the large Murrumbidgee irrigation scheme. Soils are red-brown earths, with a loamy topsoil over reddish, lime-bearing clay at depth, and limestone rubble in places. Autumn humidity encourages the development of noble rot on grapes left on the vine for extended ripening. The leading grape varieties are Chardonnay, Shiraz, Semillon and Cabernet Sauvignon. Riverina stands apart from other New South Wales wine regions through the scale of its irrigated production and its speciality in botrytis-affected Semillon.
Grape varieties: Vins rouges : cabernet-sauvignon, merlot, pinot noir, syrah. Vins blancs : chardonnay, sémillon, riesling, chenin, colombard, sauvignon
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Riverina produces predominantly warm-climate white and red wines from large-scale irrigated vineyards. Chardonnay yields often oak-aged whites with pronounced varietal character, while Semillon is made both dry and, most distinctively, as a dessert wine: grapes affected by noble rot are left on the vine for weeks past ripeness to concentrate sugars, giving rich, luscious sweet wines with aromas of dried fruit, honey and apricot, and good ageing potential. Shiraz and Cabernet Sauvignon reds are full-bodied and generous, with soft tannins and ripe dark-fruit and spice notes. The dry whites suit poultry, fish and lightly spiced Asian dishes; the reds pair with grilled meats and slow-cooked dishes; the botrytised Semillon complements foie gras, fruit-based desserts and blue cheese.
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