Glorious wine this, right at the apex of Australian ‘orange wines’.
About The Wine
The Ravensworth Seven Months is one of Bryan Martin's favourite wines to make. Excitingly, this year, the 2017 release is all estate grown fruit from Bryan's own vineyard in Murrumbateman.
The curious blend of Pinot Gris, Riesling, Gewurztraminer, and 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, grippy, textural and thought-provoking. Mike Bennie summed it up beautifully in his 94 point review pointing out that we have a, "Wonderful expression here."
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.