Ravensworth

Canberra District, ACT.

Available nationwide.

As he tells it, Bryan Martin established Ravensworth in Murrumbateman with his partner Jocelyn and partner David in 2001 because “it seemed like a good idea at the time.” This former chef, restaurant critic, food writer and winemaker at Clonakilla is known for his emotional symbiosis with the region and his exceptionally good taste. And that’s the constant to Bryan’s wines: they express the region, and they taste good. Really good.

Martin’s approach is deliberately unconventional—he produces a range of brilliant, regionally classic wines, offset by a decent smattering of genre-bending experiments. Shiraz is the main crop on the Ravensworth Estate, followed by Riesling and Sangiovese. Then there’s Rhône white varietals, Gamay and Nebbiolo. Not only does Martin use a wide range of varieties, but clonal differences across these are also utilised for complexity and tonality.

Everything at the Estate is grown with organic principles and the vineyard is consciously farmed as an element of a wider ecosystem in balance with other flora and fauna so it can develop to its greatest potential. This balance limits any chemicals or other nasties. A little old Italian tractor is employed rather than heavy machinery, and likewise in the cellar, the winemaking uses a light touch. There’s no recipe—a range of techniques and vessels are used, always dependent on what the vintage presents.

Wine

Estate Riesling

Variety

Riesling

Terroir

Granite bedrock, regional duplex: red loamy clay, wind-blown parna inclusions. Three clones, 20 years old. Northeast and south-facing.

Vineyard

Patemans Lane.

Viticulture

SXC Certified organic (under conversion).

Winemaking

Whole-bunch pressed to ceramic egg. Wild ferment for three weeks then topped and left for eight months. Unfined, unfiltered.

The Grainery

Variety

Marsanne, Roussanne, Viognier

Terroir

Granite bedrock, regional duplex: red loamy clay, wind-blown parna inclusions, mixed clones, north to northeast facing

Vineyard

Patemans Lane

Viticulture

SXC Certified organic (under conversion)

Winemaking

Combination of whole-bunch fruit straight to 600L demi muids and ceramic eggs, skin contact and whole-cluster ferments. Nine months on lees, before transferral to 20hL Stockinger with extra lees and another year of maturation.

Seven Months

Variety

Gewürtzraminer, Riesling, Pinot Gris

Terroir

Granite bedrock, regional duplex: red loamy clay, wind-blown parna inclusions, mostly north to northeast facing

Vineyard

Patemans Lane

Viticulture

SXC Certified organic (under conversion)

Winemaking

Fermented on skins in Italian concrete and amphora for seven months. Pressed in October, settled for another five months and bottled unfiltered. Minimal sulphur addition.

Estate Sangiovese

Variety

Sangiovese

Terroir

Granite bedrock, regional duplex: red loamy clay, wind-blown parna inclusions, three clones, northeast and south facing

Vineyard

Patemans Lane

Viticulture

SXC Certified organic (under conversion)

Winemaking

Processed as whole berries. Natural ferment and left on skins for six months in oak vats. Matured in foudre for an additional 18 months. Bottled unfined and unfiltered.

Shiraz Viognier

Variety

Shiraz, Viognier

Terroir

Granite bedrock, regional duplex: red loamy clay, wind-blown parna inclusions, four clones, northeast and south facing.

Vineyard

Patemans Lane

Viticulture

SXC Certified organic (under conversion)

Winemaking

Natural ferment including 30% whole-bunch. Left on skins for six weeks, then pressed to puncheons. Maturation for one year in these puncheons and another year in foudre. No additions. Bottled unfiltered and unfined.

Riesling

Variety

Riesling

Terroir

Varied: mostly granite based with more shale in higher vineyards.

Vineyard

Long Rail Gully, Barton Estate, Murrumbateman. Mixed clones and aspects.

Viticulture

Conventional

Winemaking

Whole-bunch pressed and fermented at low(ish) temperature. Some solids left in the ferment to add texture. Bottled early with minimal fuss.

Pinot Gris

Variety

Pinot Gris

Terroir

Varied: mostly granite based with more shale in higher vineyards.

Vineyard

Long Rail Gully, Murrumbateman, Johansen Tumbarumba, Hilltops

Viticulture

Conventional

Winemaking

A mix of carbonic and on-skins fermentation (3-5 days), and whole-bunch pressed fruit. Fermention in oak, concrete ceramic, and inox.

Hilltops Nebbiolo

Variety

Nebbiolo

Terroir

Mostly granite in origin, regional duplex, red loamy clay to shale.

Vineyard

Hilltops, Freeman and Mullany

Viticulture

Conventional

Winemaking

Whole-berry ferments in 1000L oak vats. Left on skins for six months post ferment. Matured in 200-litre Stockinger. Bottled unfiltered.

Sangiovese

Variety

Sangiovese

Terroir

Mostly granite in origin, regional duplex, red loamy clay to shale

Vineyard

Multi-vineyard source from Canberra and Hilltops

Viticulture

Conventional

Winemaking

Processed as whole berries, with a natural ferment, left on skins for 3 weeks. Matured in small, five-year-old French oak for 10 months.

Charlie Foxtrot Gamay Noir

Variety

Gamay

Terroir

Very shaley, steep terrain, some granite

Vineyard

Johansen Tumbarumba, Murrumbateman

Viticulture

Conventional

Winemaking

Whole clusters held on skins under carbonic with daily pump-overs. Processed after 10 days with more vigourous pump-overs until dry. Skin contact maintained for one more week then pressed to tank. No fining or filtration.

Tinto

Variety

Grenache, Tempranillo, Graciano

Terroir

Mostly granite in origin, regional duplex, red loamy clay to shale

Vineyard

Freeman in Hilltops and Quarry Hill in Canberra district

Viticulture

Conventional

Winemaking

Whole-berry ferment and skin contact for three weeks before pressing to five-year-old, neutral barriques. Bottled unfiltered and unfined.

The Tinderry

Variety

Cabernet Franc, Sauvingon Blanc

Terroir

Decomposed Granite, regional duplex, red loamy clay

Vineyard

Barton Estate

Viticulture

Conventional

Winemaking

Cabernet Franc component processed as whole berries and left on skins for three weeks, while whole-cluster Sauvignon Blanc sees carbonic fermentation before blending with the Cabernet Franc. Maturation in small five-year-old French oak cask.

Fiano and Friends

Variety

Fiano, Riesling and Pinot Gris

Terroir

Mostly granite in origin, regional duplex, red loamy clay to shale

Vineyard

Multi-vineyard source from Canberra and Hilltops

Viticulture

Conventional

Winemaking

A mixture of skin maceration, skin ferments and whole fruit processing to ceramic, concrete and old puncheons. Six months to bottle.

Riesling Ancestral

Variety

Riesling

Terroir

Granite bedrock, regional duplex: red loamy clay, wind-blown parna inclusions, three clones, 20 years old, northeast and south facing.

Vineyard

Patemans lane

Viticulture

SXC Certified organic (under conversion)

Winemaking

Whole-bunch pressed to ceramic egg for a three-week wild ferment, then bottling toward the end. Aged on lees for six months before release.

Orders

For all order enquiries please get in touch.