Ravensworth: Regional Range

The Regional Wines from Canberra’s Vine Savant
Ravensworth: Regional Range

Bryan Martin is making the best wines of his career, and that’s saying something. For those new to the story, Bryan spent 15 years at Clonakilla, producing some of the most celebrated wines in Australia. Though he left the iconic estate five years ago to focus solely on his 2001-founded Ravensworth label, he stayed in the region he’d helped put on the world wine map. From his organic, 3.3-hectare farm in Murumbateman, he crafts his compelling, sophisticated, highly sought-after Estate wines.

As befits this expansive thinker, Ravensworth extends beyond those boundaries. For his Regional range, Bryan sources fruit from the varied and often underrated subregions of Hilltops and Tumbarumba, with the express aim of encapsulating the cool, fresh charm of these lofty terroirs. The range includes Sangiovese and Riesling—two varieties that helped vault this grower into the top ranks of the Australian wine scene—as well as Montepulciano, Chardonnay, Gamay Noir and a brand-new, outrageously good Shiraz Grenache Mourvèdre blend. These wines—born of great sites, pristine fruit and a master of his craft—represent unbeatable value.

As you will see in the reviews below, Bryan Martin bathes in critical acclaim; however, these “beautiful, seductive wines” (Huon Hooke is right) are primed as much for pleasure as praise. If you are not yet familiar with this talented grower, the Regional wines are a fabulous place to start; if you know him already, you know what to do.

We also have small volumes of some of Ravensworth’s 2021 Estate wines available, listed below.

 

Get in touch with Paul at pmedder@ifw.com.au to place an order.

get in touch to order

"Not surprisingly, the Ravensworth style has a lot in common with Clonakilla – the wines are aromatic, light- to medium-bodied, soft of tannin and modest in alcohol. They are beautiful, seductive wines that emphasise fragrance and texture.” Huon Hooke, The Real Review

“Ravensworth winemaker Bryan Martin does it all – the full epicurean deal. So his wines tend to be all the more gastronomic, if you get my gist. Stuff that sits better with food than legs dangling in swimming pools or flopping around in plastic tumblers, not that stemware abuse is a crime, but the wines just seem to go better with the foraged, the home cooked, the pickled and the homegrown. Just a feel you get. And ever challenging his winemaking, grown and advanced at Clonakilla, but given wings with his own grapes.” Mike Bennie

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