Think of it as a sherry or sake, drink with salty and/or fatty foods.
About The Wine
This weird and wonderful creation was two years in the making.
Inspired by some Euro gear he had tried, Bryan Martin contacted the AWRI to get a proven strain of flor yeast to inoculate a small batch of Nebbiolo Rosé he had set aside.
It's a tricky business making wines under flor. The bacteria don't much like being disturbed so Bryan was forced to leave these five barrels untasted and untopped for the full two years before bottling. With a sigh of relief, he tasted something absolutely delicious at the end of the journey.
There is precious little of this wine available but it is a remarkable Rosé. Wispy, nutty, energetic and incredibly complex to the last drop.
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. These are unique wines from a region on the up and up and now some of Canberra’s most sought-after wines.