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The ‘Tinderry’ is a project a long time in the making for Bryan Martin. After planting Cabernet Franc on his home vineyard over 10 years ago the time is right for him to release the wine.
This is Cab Franc at its most fragrant and beguiling. The addition of 10% of Sauvignon Blanc was made to further enhance freshness and vitality making an altogether fantastic expression of the variety.
There was only a small amount of this wine made as is the case with all of Bryan’s ‘experimental’ range. Limited to 1 bottle per person to spread the love. Grab one and enjoy.
What It Tastes Like
Crushed herbs, boysenberries, raspberry and redcurrant. A hint of dried goji berry in the palate. So frisky and perky in style and shape. Flicks tannin through the mouth. Finishes with a chomp of leafy goodness. Excellent drink. Not a bad idea to pop it in the fridge before hand if that way inclined.
93 points. “It’s a red-white wine, well, a dark coloured wine made from cabernet franc and sauvignon blanc that winemaker Bryan Martin amusingly calls ‘FLANC!’. Here we go. It’s from a single vineyard, co-ferments naturally, hangs out in old oak. Bottled for freshness and vitality. Crazy cool.
Ballistic drinkin’ right here. Perky, crunchy, fresh, savoury under just-ripe berry fruitiness with a fistful of herbs. The palate feels tight but blessed with purity of fruit and great drive. The rush across the palate is part of the thrill of drinking – loads of flavour, fine tannin, herby detail, succulence, whips away long and finds a tight pucker. Medium bodied glory. Seriously delicious, with enough structure to thrill the wine nerds amongst us.”
- Mike Bennie (The Wine Front)
Cabernet Franc - whole berry ferment, three weeks on skins. Sauvignon Blanc - 14 days carbonic maceration, then pressed and finished in barriques. 10% blended just prior to bottling.
Grown on Bryan Martin’s home vineyard in Murrumbateman.
Bottle Size: 750ml
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.
C’Franc, as it is affectionately know, is often one of the more overlooked varieties from the Bordeaux region. Traditionally used as mainly a blending variety, this grape has been experiencing somewhat of a reinvigoration lately as more and more producers recognise its potential to create highly aromatic, crunchy and delectable reds in its own right.
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