This year's Pinot Gris is a different story to the last few vintages. Frost and hail cost Ravensworth all of its grower fruit, so the wine is made entirely from estate-grown fruit: 85% Pinot Gris with 15% Gewürztraminer. Bryan Martin treats his Pinot Gris like a red wine.
The fruit is destemmed to a Tava amphora, where it ferments on skins for three weeks. The wine is then pressed, returned to the amphora and matured for six months before bottling. 2026 was a tricky year, with localised frost and hail events, but it wasn't particularly wet or hot.