2021 Ravensworth Velo Rosé12306
WINEMAKER: Bryan Martin
REGION: Canberra District, NSW
"This is the follow up batch, 2021, these 6 original barrels, now fully infected with flor, are their own biosphere, freshly pressed juice from Nebbiolo and Barbera was run into this environment and fermented out (FYI, Flor is a saccharomyces strain so can ferment sugar as well). Post primary the flor occupies the surface of the wine creating a veil that ever so slowly consumes the alcohols of the wine and protect the surface from other spoilage microbes like acetabacter. Not as long under flor, just a year so we can rotate the barrels annually. Think of it as a sherry or sake, drink with salty and/or fatty foods.
A lot going on here, super savory, nutty, floral biscuity quite powerful & heady. The palate is surprisingly fresh, lively and full of brambly fruits."
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.
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.