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2016 Ravensworth Estate Sangiovese

Canberra District

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Our Price: $34.99 / bottle (RRP: $38.00 ) Case: 6 x 750ml

'Ethereal but tightly wound. Very lovely feel here, a very good wine indeed.'
94+ Points - Mike Bennie, The Wine Front

  • What hasn't been said about Ravensworth? If you aren't into this gear by now, then you really should hop, skip and jump to Canberra and join the rapidly growing Bryan Martin/Ravensworth appreciation society.

    Sangiovese is coming bit of a thing for them. With some vintages knocking out 97 points from Halliday, the demand has been ratcheting up (along with the praise). This vintage is beautifully medium-weighted, with spice and red fruits and a little dusty undercurrent. Neat! 94+ from Mike Bennie, and 95 from Jane Faulkner is high praise indeed for a variety that we usually leave up to the Italians to do best. 


    Winemaking - Processed as whole berries, so no pumps used, a natural ferment that wasn't messed around with too much and then left on-skins for three weeks. matured in small 5 year old French oak cask.

    Analysis -  pH3.7, TA5.71g/l, FSO2 22ppm

    Cellaring - Medium term 5-8 years
    Vineyard -  6 vineyards from Canberra, Hilltops and Gundagai
    Vine age - 10-20 years
    Soil -  Duplex, decomposed granite, red loamy clay
    Vintage -  A little trickier than the last few but sangiovese loves difficult conditions, makes it more characterful for sure


    We've stepped up the production this year, not an easy thing to accomplish given the demand for the variety. There's six different vineyards from Hall, Murrumbateman, Hilltops and Gundagai contributing this year. A beautiful medium bodied wine that carries fragrant cherry and spice aromas with a fine textural palate. Our fourteenth vintage and just getting better and better with vine age and us getting the smarts.


    'The second release of the estate and what a wine for its beauty, focus and definition. While it has Bryan Martin's lightness of touch, it's a pure expression of the variety and site. Heady aromatics with red cherries and pips, cinnamon with a sprinkling of basil that follow through on the medium-bodied palate. There's considerable depth of flavour but it's not an overwhelming wine with its ribbons of tannin and bright acidity holding everything in place.'
    95 Points - Jane Faulkner

    From the home farm of Bryan Martin. Spends eight weeks on skins, then 22 months in large format oak. If you could peg Bryan Martin down for his metier, it’s pretty easy to suggest that the halo varieties of Canberra District of riesling and shiraz are in the crosshairs, but the wild card would be sangiovese, I feel. Few in the country hold a candle to his comfort and class with the variety.

    Great colour, was the first comment out of my mouth. Pale garnet with bronze edge. Lovely. Very savoury perfume hit with cherry juice and pomegranate. Shows clove and white pepper. Palate has this transparent wash of sour cherry fruit and a sheath of very fine, firm, chewy tannins. Ethereal but tightly wound. Very lovely feel here, a very good wine indeed.'
    94+ Points - Mike Bennie, The Wine Front

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