The Ravensworth Story
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.

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The Brief
Net Volume
Cellar to
Sweet Very Dry
Wine Scale 5
How's it taste?
Fresh and zesty, almost cider-like, but the lees will add more flavour over time.
How was it made?
Some skin contact and then pressed straight into ceramic eggs. Then left to its own devices, encouraged with positive thoughts, I wished it well but didn’t influence its journey: parenting and winemaking 101. With about 10g/l of fermentable sugar still present, the wine was put, for want of a better verb, into sparkling wine bottles and then left to finish. This created a natural sparkle, about two atmospheres, which means, if you are French, petillant natural. That's all really, think of this wine as one that is fluid, as in ever changing. The yeast sediment is still there and will change the wine as it ages. Right now its fresh and zesty, cider like but these lees will add more flavour. Best to chill before opening and do this carefully, a natural wine means no 'agents' where added to stop it gushing. Roll the bottle to stir the sediment and then open and pour.
The Who
Critic Reviews
Expert Review
Expert Review
93 Points
Mike Bennie - The Wine Front
This one comes from Canberra District (and estate) riesling, sees a bit of skin contact then hangs out in ceramic egg before the right moment to go to bottle to continue its ferment. Righteous.Delicious! Effervescent, limey, lemony, appley, licks of almond and halva. It’s a complex, intriguing perfume, it’s got layers to flavour and still retains bounce and freshness. It’s a wonderful example of the pet nat style and nails the vivacity and detail expected from the variety in the region. Ripping drink. Guzzle in the sun with impunity.
Customer Reviews
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