Tasting Notes
Bryan Martin continues to push the conventional boundaries with his latest wines. This wine is whole bunched pressed to ceramic egg and shows pear, spice and lemon curd aromas. Palate displays same characters with fine texture that would pair well with food, given the wine is perfectly poised between a light and overly full bodied Gris style. - 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 White Pinot Gris Grigio & Blanc |
| Volume | 750ml |
| Country | Australia |
| Region | New South Wales |
| Sub Region | Murrumbateman |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Conventional |