2018 Ravensworth Pinot Gris
Canberra District, NSW
Aromatic, textural and deadset delicious - one of Australia's finest Pinot Gris.
$29.00
Out of Stock
So bloody good to drink.
Gary Walsh (The Wine Front)
About The Wine
Bryan Martin is one of a kind. His winemaking approach leans heavily on his keen intuition. He's not afraid to try things, to push boundaries. His wines are out there on the cusp of interesting Australian vino, yet they don't go too far.
This look at Pinot Gris takes the variety in an interesting direction.
By allowing the fruit to spend a good amount of time on skins fermenting in a ceramic egg, Martin has built texture and intrigue into a variety that all too often looks bland. A dash of Pinot Noir juice in the 2018 release cranks the colour and delicious fruit flavours up a notch or two.
It has depth whilst still maintaining incredible freshness. Whether you are after something simple to smash back or a white with some detail you can sit 'n' sniff on, this is going to be right in your wheelhouse.
About Ravensworth
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.
Murrumbateman, NSW
From The Producer
VINEYARD Long Rail Gully, Murrumbateman, Johansen Tumbarumba, Freenman Hilltops
SOIL Duplex, decomposed granite, red loamy clay and more basalty and rich in Tumbarumba
SLOPE North east in Murrumbateman, not sure in the hills, east I think
VINTAGE NOTES Small crops, varied conditions from some rain and hail, heat and cold, but nothing could spoil the party with the autumn finishing warm with the regional cool nights.
WINEMAKING NOTES All sorts of shenanigans went on this year after being inspired by the beautiful colour of last year's gris: we used some carbonic action to bring out the spice and other savoury elements that linger deep in the pinot gris berry and skin, then we held a few batches on skins for 3-5 days to add texture and finallly whole-bunch pressed another batch to preserve the fresh fruit aromatics. Each batch was fermented in oak, concrete, ceramic and inox. So yeh, a lot going on and so much fun to make,
ANALYSIS pH3.6, TA 5.7g/l, RS 0.3g/l, FSO2 20ppm.
Blend : Pinot Gris, Pinot Noir
ABV : 13.00%
Closure : Screw cap
Drink Until : 2023
Bottle Size : 750ml
Photo Credit: Wine Australia
Critic Reviews
"A little more hands off this year, more skins involved and less fussing around prior to packaging. Spicy, pink grapefruit, a hint of cranberry and strawberry even. More texture from the skin contact yet still delicate and reserved." - Bryan Martin, owner/winemaker
"Nashi pear, some spice and perfume, maybe something like brittle toffee? Juicy and plump, fine balance, creamy, a spread of ultra-fine powdery tannin keeps it trim, and there’s some other other stuff going on, not least a long finish with a hint of bitterness, yet never mind all that really: richness, with freshness, structure, and flavour is the import. So bloody good to drink." - Gary Walsh (The Wine Front)
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