Whole berry ferment, left to macerate on skins for 6 months post-ferment, with very gentle extractions. Pressed to a combination of smaller barriques and large format oak for maturation. The result is a wonderfully perfumed Sangiovese, with dried cherry fruit, herbs, light amaro notes, and delicate pot pourri florals. It's polished and fine on the palate, with glossy primary fruits, wonderfully fine-grained tannins, and a deliciously moreish, savoury finish. - Felix G
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 Sangiovese|
|Region||New South Wales|
|Winemaking Practices||Minimal Intervention|