The project of renowned Canberra winemaker Bryan Martin (whom also works with Tim Kirk at Clonakilla), Ravensworth has already garnered a reputation for fine wines produced from the Rhone varietals (Shiraz, Marsanne, Viognier), Sangiovese and Riesling. Ravensworth began its journey in 2001 under the pretext that ‘It seemed like a good idea at the time.’ Situated in Murrambateman, the vineyard is planted on the rich volcanic soils of the region: Friable clay loams over decomposing granites. This soil profile has good water holding capacity and is well drained and oxygen rich, which is ideally suited to premium grape growing, particularly full bodied wines like Shiraz and Marsanne. Bryan is both the vineyard manager and the winemaker, counting qualifications in winegrowing and winemaking to his name. His winemaking utilises small batch production, natural fermentation, high quality French coopered oak and careful blending to craft some delicious full flavoured cool climate wines of the highest quality.
(12 or more)
$22.78 per bottle
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Full of citrus, pear, lychee and flowers, a wine with a little texture and a lot of drink-ability with it’s creamy mousse.
How was it made?
A twist in style form our first Fiano blend. This year we made it naturally fizzy. There’s something fun and interesting with a petnat, it shows the wine as living beverage as it has no preservative (SO2) and is one the dead yeast cells that fermented it. Think of it like a grape kombucha, fresh, lively and pretty moreish. As a young wine it might be a little gushy, this will settle down with time but make sure you chill it prior to opening. As a natural style we don’t add all the additives or disgorge to the wine.