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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)
93 points. “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)
VARIETIES Pinot Gris, riesling, traminer and sauvignon
VINEYARD Estate, other Murrumbateman vineyards
VINE AGE 17 years
SOIL Duplex, decomposed granite, red loamy clay
SLOPES Varies, north-east and south-east
VINTAGE NOTES Yep, she was a beauty
WINEMAKING NOTES Fermented on skins in ceramic for seven month, well at least until September, which is the actual seventh month I belive, unfiltered.
ANALYSIS pH4.2, TA 4.5g/l, RS 0.3g/l, FSO2 20ppm
BOTTLED Janaury 2017
PRODUCTION 160 dozen
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2021
About the Producer
Bryan Martin is a winemaker at the height of his powers. Setting aside the exceptional work he is doing behind the scenes at regional flagbearer, Clonakilla, his Ravensworth wines have become some of the Canberra region’s hottest releases. Bryan’s winemaking style is equal parts science and artistic flair. He’s an adventurous spirit trapped in the body of a technical virtuoso. A concert pianist jamming to free jazz. It’s a killer combination. His range is full of alternative varieties and whacky blends, with texture and balance the key in everything. Truly unique wines from a region on the up and up and some of Canberra’s most sort after wines.
Canberra. A mountain of potential. A sleeping giant of Australian wine. The ability of this region to produce world class wines in only a relatively short history is almost second to none in the whole country. We have some absolute geniuses to thank for developing this region. People have taken notice. Canberra wine is some serious gear. With the ability to produce everything from perfumed and tightly wound Syrah, to razor sharp Riesling and a bunch of emerging varieties in the ground excelling, Canberra will be one of the ‘must watch’ wine producing regions in Australia for many years to come.
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