Ravensworth Seven Months 2021
Regular price $47.00
Unit price per
- TASTING NOTE: "Seven months for pinot gris, gewurztraminer, riesling. A statement wine, of course. Whoa. That colour. Ruddy! Scents of tangy vermouth, alpine herbs, tart cherry, some floral whiffs and honey, gewurz shows its hand. The palate is slick then really chewy, wow, tannin plus, the cider apple pucker and dryness for the finish. Floral flavours, yes, vermouth-like for sure, the fruit and spice elements are strong. Wildly complex. Texture is amazing. Intriguing. A serious wine here." 94 POINTS - MIKE BENNIE, THE WINE FRONT
- ABOUT THE WINE: Estate grown fruit is sourced from mostly 25-year-old vines grown on granite soils at 650 metres elevation. Parcels fermented on skins in 1250-litre Italian concrete vessels and 750-litre ceramic amphora. They remained there for seven months before being pressed, blended and sent back to vessel for another seven months of development. Bottled unfined and unfiltered.
- ABOUT THE PRODUCER: As he tells it, Bryan Martin established Ravensworth in Murrumbateman with his partner Jocelyn and brother David in 2001 because “it seemed like a good idea at the time.” This former chef, restaurant critic, food writer and winemaker at Clonakilla is known for his emotional symbiosis with the region and his exceptionally good taste. And that’s the constant to Bryan’s wines: they express the region, and they taste good. Really good. Martin’s approach is deliberately unconventional—he produces a range of brilliant, regionally classic wines, offset by a decent smattering of genre-bending experiments. Shiraz is the main crop on the Ravensworth Estate, followed by Riesling and Sangiovese. Then there’s Rhône white varietals, Gamay and Nebbiolo. Not only does Martin use a wide range of varieties, but clonal differences across these are also utilised for complexity and tonality. Everything at the Estate is grown with organic principles and the vineyard is consciously farmed as an element of a wider ecosystem in balance with other flora and fauna so it can develop to its greatest potential. This balance limits any chemicals or other nasties. A little old Italian tractor is employed rather than heavy machinery, and likewise in the cellar, the winemaking uses a light touch. There’s no recipe—a range of techniques and vessels are used, always dependent on what the vintage presents.
- COUNTRY: Australia
- REGION: Murrumbatem, New South Wales
- VARIETAL: Pinot Gris 80%, Gewurztraminer 10%, Riesling 10%
- WINE STYLE: Orange Wine
- WINEMAKER: Bryan Martin
- CLASSIFICATION: Minimal Intervention, Unfined & Unfiltered, Sustainable Farming, Vegan
- CLOSURE: Screwcap
- ABV%: 13%
- SIZE: 750ml
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