2016 Ravensworth Seven Months

Region:Canberra (Murrumbateman) , NSW

Style:Medium Bodied


Quick Overview

An egg-fermented field blend that Bryan describes as “Exotic, expressive and absolutely full of complexity”, and just so much fun to drink.

Small Batch
weird & wonderful

RRP $36.00


In stock

Dispatched Same or Next Business Day

Only 3 bottles left


The Ravensworth Seven Months is one of Bryan Martin’s favourite wines to make. Excitingly, this year, the 2016 release is all estate grown fruit from Bryan’s own vineyard in Murrumbateman.

The curious blend of Pinot Gris, Viognier, Gewurztraminer, Sauvignon Blanc fermented on skins in ceramic egg for seven months (hence the name), with this extended skin contact adding all sorts of colour, texture and complexity.

This year’s might be the best to date, a glorious mouthful of fruit that’s slippery, textural and thought-provoking. As Bryan Martin said himself it’s “Exotic, expressive and absolutely full of complexity”, and just so much fun to drink.


What It Tastes Like

“Super exotic scents, so complex, lemon ginger tea, garam masala, citrus peel, frangipani. So pretty, so curious. Lemon barley water in the palate with soft juiciness and chalky fringes and brittle acidity. Has a gentle kind of nature, almost un-wine like in its spice, herbal character, vermouth, botanical and amaro feel. Feels like a chef’s final condiment to dishes, and drinks superbly. Superbly.” - Mike Bennie (The Wine Front)


Producer's Notes

Product Specs

About the Producer


Delivery Info

Winemaker Bryan Martin