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Ravensworth ‘The Grainery’ is a unique wine in the Canberra wine landscape.
Made from a blend of Marsanne, Roussanne and Viognier fruit sourced from both Bryan’s vineyard in Murrumbateman and a vineyard in Tumbarumba, this wine is all about balance in the mouth. The way Bryan juggles whole bunch ferment, skin contact and time on lees in making this wine is masterful.
It fills the palate with all kinds of shapes and flavours and it maintains a lightness and freshness that this style or blend so often lacks.
Another big win for Bryan Martin and a must try for lovers of textural whites.
What It Tastes Like
“Rich scents but not overblown, sniffs of honey, ripe pear, toasted almonds, nougat. Decadent, but has a fresh floral lift too. Soft and slippery in texture, set on curves of stone fruit, nashi pear, slightly bitter in the nicest way, great length of flavour, vitality and so much personality. Cool, complex and fascinating wine. It’s alt-styling is a great asset.” - Mike Bennie (The Wine Front)
93 points. “Rich scents but not overblown, sniffs of honey, ripe pear, toasted almonds, nougat. Decadent, but has a fresh floral lift too. Soft and slippery in texture, set on curves of stone fruit, nashi pear, slightly bitter in the nicest way, great length of flavour, vitality and so much personality. Cool, complex and fascinating wine. It’s alt-styling is a great asset.”
- Mike Bennie (The Wine Front)
TASTING NOTES “A very layered and textural wine, lots going on here: stone fruit, citrus, spice ginger and apricot aromas intermingled with honeysuckle. A fine acid line underlies a fine yet rich palate with loads of flavour persisting” Bryan Martin
This brew can handle quite rich food. Savoury cheese dishes like raclette and, if you are game and old school, a fondue. Yep, I said that, bring back the fondue is what I say. Seafood too will work a treat, crabs and other crustacean dishes just seem to go with these richer, textured whites.
PURCHASE CELLARING 10 years easy
VARIETIES Marsanne, roussanne, viognier plus a dollop of chardonnay
VINE AGE 17 years
SOIL Duplex, decomposed granite, red loamy clay
SLOPE varies, north-east and south-east
VINTAGE NOTES Up and down year, frost, heat and rain but nothing too dramatic..
WINEMAKING NOTES combination of whole bunch pressed fruit run straight to 600l Demi-muids with some skin contact and whole cluster ferments. Nine months on lees, no MLF, a little ceramic action too.
ANALYSIS pH3.45, TA 6.4g/l, RS 0.3g/l, FSO2 20ppm
BOTTLED January 2017
PRODUCTION 240 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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