Tasting Notes
”Rose” may lead you to think of Provence and those lifted floral and fruit fresh Rose. Sorry, not this one. Drive about 500km north-east to Jura and you will be getting warmer on the wine style. Yes, it’s really like a Vin Jaune or voile wine from Jura (that doesn't get topped up and leads to the development of a flor yeast on top of the wine). It’s Flor driven all the way - from smell to taste to mouthfeel - just like a good dry Sherry. It has a little more fruity flavour, but otherwise it’s Sherry or Vin Jaune. Made from Nebbiolo grapes, 14% alc. Fascinating to well-travelled wine lovers of “the difference”! - Michael 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 Rose |
| Volume | 750ml |
| Country | Australia |
| Region | New South Wales |
| Sub Region | Murrumbateman |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Conventional |