Bryan Martin's Ravensworth Wines: An Insider's Tasting Recap
This week, we had the pleasure of hosting Ravensworth Estate wines at our store, Canberra Wine and Spirit Merchants. Bryan Martin, the innovative winemaker behind Ravensworth, was on hand to pour and explain his creations. Occasionally, Bryan has been affectionately dubbed a "mad wine scientist" for his innovative methods, which have yielded some truly remarkable wines. His estate wines, in particular, never fail to impress. Bryan, who once worked alongside Tim Kirk at Clonakilla, has carved out a niche with Ravensworth, achieving cult status amongst the wine community. Join us as we dive into the six exceptional wines we sampled during this special tasting event.
Estate Riesling
What John Had to Say About It: "Estate Riesling is most definitely dry and textured; however, due to the masterful making, the acid is not too forward, allowing the flavor and aroma to be the stars, more like a wine from Alsace."
Behind the Bottle: The grapes for Ravensworth's Estate Riesling were harvested from three blocks of different clones (GM198, GM239, Pewsey Vale) with vines planted in 1998 and grafted in 2005. The harvest took place on March 25th. After harvesting, the grapes were processed to berries and pressed after 3-8 hours to ceramic flow form 650L eggs. Natural fermentation began about 1-2 days later, progressing at a regular rate and peaking at 21°C, completing (<0.3g/L) by mid/late April. The vessels were then topped up and mostly left alone in the cellar for about 11 months, with occasional topping as the temperature cooled through winter. Malolactic fermentation (MLF) completed during this stage. The eggs were then stirred up and transferred to a 20HL Stockinger Foudre (6 years old), where the wine was topped as needed for about 12 months. In November 2023, SO2 (Target 25ppm FSO2) was added, and the wine was racked off lees to a tank in mid-February 2024, with SO2 topped to 25ppm FSO2. The wine was bottled in April 2024, producing 220 dozen bottles.
Technical Details:
Alcohol: 11.8%
pH: 3.05
TA: 6.8g/L
This meticulous process has resulted in a Riesling that embodies a balance of dry texture and nuanced flavors, reminiscent of the fine wines from Alsace.
Seven Months
What John Had to Say About It: "Seven Months – that’s lots of skin contact, tasty, tangy, and complex. There are serious tannins too; sit down with something hearty and let this wine shine."
Behind the Bottle: The grapes for Ravensworth's Seven Months were harvested in mid-March, consisting of 80% Pinot Gris, 10% Gewürztraminer, and 10% Riesling. The grapes were destemmed and placed into three Tava 700L ceramic amphorae and one Nico Velo 1250L concrete pyramid. Once fermentation began, each vessel was plunged down once a day until the peak of fermentation passed, then sealed up until completion. The vessels were topped and locked down for seven months. At this point, each was pressed and then returned to the vessels, topped again, and left for another four months. The batch was then stirred and racked to a one-year-old 30HL Stockinger Foudre for another year. The wine was topped as needed, SO2 was added, and it was racked off lees and bottled in April 2024, producing 300 dozen bottles.
Technical Details:
Alcohol: 11.7%
pH: 4.1
TA: 5.1g/L
The result is a wine with substantial skin contact, giving it a tasty, tangy complexity and serious tannins that pair perfectly with hearty dishes.
The Grainery
What John Had to Say About It: "The Grainery is a gorgeous northern Rhône-inspired blend; an absolute pleasure with or without food. Flavoursome, aromatic, complex – a mouthful of joy."
Behind the Bottle: The Grainery is a blend of 35% Viognier, 35% Roussanne, and 30% Marsanne. Each variety was harvested between March 20th and April 19th. The grapes were pressed into 600L Demi Muid barrels (2-6 years old). Natural fermentations generally peaked at 22-24°C. After primary fermentation, the barrels were topped up and left with the bung at the 2 o’clock position for most of the year, with occasional topping during the winter as needed, without stirring. The following February, the wines were stirred up and transferred to a two-year-old 20HL Stockinger Foudre for another year, with topping as needed. The next February, the wine was racked to a tank, with SO2 topped at 25ppm FSO2, and then bottled, producing 220 dozen bottles.
Technical Details:
Alcohol: 12.7%
pH: 3.25
TA: 6.2g/L
This meticulous process results in a wine that embodies the flavorsome, aromatic, and complex characteristics of a northern Rhône blend, offering a delightful experience with or without food.
Estate Gamay
What John Had to Say About It: "Estate Gamay is fragrant and lightly textured; delicate with a surprisingly serious depth of flavour."
Behind the Bottle: The 2023 Gamay, a new addition to Ravensworth's lineup, was harvested in mid-April. Thirty percent of the grapes underwent carbonic maceration for 10 days, while 20% were whole bunch, with the balance being destemmed. The must was plunged down 1-2 times a day. After 3-4 weeks, the wine was pressed into new and used Taransaud barriques (25% new). The barrels were topped through winter, and the wine was racked off lees to a tank in February 2024. Bottling occurred in April 2024, producing 88 dozen bottles.
Technical Details:
Alcohol: 12.8%
pH: 3.3
TA: 6.1g/L
This careful and innovative process results in a fragrant, lightly textured Gamay that is both delicate and deeply flavorful, showcasing the best qualities of this unique variety.
Estate Sangiovese
What John Had to Say About It: "Estate Sangiovese is light but serious. It has all the sweet cherry complemented by savory undertones, all set off with firm tannins."
Behind the Bottle: Ravensworth's Sangiovese is crafted from three clones (MAT 6, MAT 7, VCR 23) planted in their vineyard. The grapes were harvested in mid-April and processed to whole berry in 10HL Garboletto oak cuves. The must underwent daily plunging during warm fermentation at 32°C for 3-4 weeks. The lids were then sealed, and the wine was topped and left on skins for 6 months. After pressing, the wine was returned to the cuves for another 5 months. It was then stirred and transferred to 10HL and 20HL Foudre (Posvek & Stockinger) for an additional year. SO2 was added in November 2023. The wine was racked off lees and blended in March ahead of bottling in late April, producing 330 dozen bottles.
Technical Details:
Alcohol: 13%
pH: 3.67
TA: 5.8g/L
The outcome being a Sangiovese that balances sweet cherry flavors with savory undertones, enhanced by firm tannins, offering a light yet serious wine experience.
Shiraz Viognier
What John Had to Say About It: "Shiraz Viognier is always the flagship of the range, and this one is an absolute beauty. Wonderful now and will keep rewarding for many years to come… do not miss out."
Behind the Bottle: Ravensworth's Shiraz Viognier is crafted from four clones (Bests, 1127, R6WV28, ENTAV-IRNA #470). The blend includes 10% whole bunch topped with 3% Viognier and whole berry Shiraz. The must was plunged down 1-2 times daily until the cap sinks, which took 4-6 weeks. After pressing, the wine was transferred to new and used small oak barrels (Taransaud, Sirugue, Francois Frere mostly) for maturation and topped through the first winter. In February 2023, the wine was transferred to two 27HL Francois Foudre, where it was topped as needed. The wine was racked off lees and blended in March 2024, with SO2 added in November 2023. Bottling took place in April/May 2024, producing 600 dozen bottles.
Technical Details:
Alcohol: 13.1%
pH: 3.8
TA: 5.7g/L