This is Gamay from a single high-elevation vineyard in Tumbarumba. For those of you who don't know where that is, it's the snowy mountains in NSW. Produced using carbonic maceration, so it's juicy, fresh and slurpable. Give it some time to open or splash it around in a decanter to get the most enjoyment. Mmmmm... Gamay! - Chris L
Bryan Martin is the man behind the cult wine label Ravensworth. Having worked alongside Tim Kirk at Clonakilla for many years, Bryan decided to jump in the deep end and launch his own label in 2001. Now 20 years on, "what seemed like a good idea at the time," has certainly proved to be.
In fact, Bryan has gone from strength to strength, with the latest addition to his Murrumbateman vineyard being a fully kitted-out winery. (Up until recently the wines were all made on site at Clonakilla).
One of the great things about the Ravensworth range is the playfulness with which Bryan approaches things. There are the more conventional wines, such as his Shiraz Viognier or Grainery Marsanne Viognier Roussanne, which emulate the wines of the Rhone Valley. But then there are the experimental, inquisitive wines such as his Seven Months white blend left on skins for seven months, or his Rose de Florete (a Nebbiolo Rose fermented under Flor yeast and left un-topped up for two years).
The simple fact is the wines are delicious and engaging, and damn good value.
|Product Type||Wine Red Gamay & Beaujolais|
|Region||New South Wales|
|Winemaking Practices||Minimal Intervention|