2022 Ravensworth Regional Riesling

WINEMAKER: Bryan Martin
REGION: Canberra District, NSW/Great Southern, WA
VARIETAL: Riesling
VITICULTURE: Sustainable

"Citrus again, white peach, grapefruit with hints of anise spice and flowers, more generous than the last few years but still the thrilling acidity and green apple crunch.

The fruit is sourced from the Ravensworth Estate site, Long Rail Gully and Barton in the Canberra locale with some fruit also coming from Swinney in Frankland River. The soil types for each source are predictably varied, but mostly consist of decomposed granite and red loamy clay. After eight hours on skins, the wine was pressed to a mix of ceramic eggs, seasoned foudre, concrete vessels and inox for relatively warm fermentations. A high volume of solids has helped create a full flavoured and textured wine. No fining or filtration. Vegan."

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.