There isn’t much Bryan Martin can’t turn his hand to, Chardonnay included. He’s been tinkering with the variety for years, experimenting with different fermentation and maturation techniques to define the Ravensworth style. And figure it out, he has. The fruit comes from two sites in Tumbarumba (both run by Johansen Wines): Mountain View and Glenburnie. The Glenburnie site sits at 710 metres and has soils rich in basalt and iron minerals, while Mountain View lies at 760 metres on granite and quartz. The fruit was kept on skins for eight to 24 hours before being pressed to demi-muids and foudre for fermentation. The demi-muids were not topped, contributing an alluring nutty/saline note to the finished wine. After 12 months’ maturation, the wine was blended and bottled. Not your average Chardonnay, but something so much more.