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Ravensworth Tempranillo, Graciano, Garnacha 2023-Heritage Wine Store Perth CBD Bottleshop

Ravensworth Tempranillo, Graciano, Garnacha 2023

Regular price $33.00

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  • TASTING NOTE: "Essentially our 'Tinto' blend based on a good wallop of Tempranillo, the steadying hand of some super peppery Graciano seasoned with the ever fragrant Garnacha. And sure if you look deep you'll see the earthy presence of Mataro. A lot going on but it made sense at the time." Ravensworth
  • ABOUT THE WINE: "Our Tinto is part of the regional collection where we access fruit from our greater region including the Canberra district, Hilltops, Tumbarumba & Gundagai GI's. This is a pretty complex blend with Tempranillo coming in from three growers: Quarry Hill near us, Freeman vineyards at Kingsvale in the Hilltops and Simon Locke in Gundagai. The Graciano is also from Freeman and Garnacha from Quarry Hill. So a true regional blend. Harvest started on the 20th March with the Gundagai fruit arriving and finished by the 19th April with the lovely Graciano. Each of the 5 batches was fermented separately in 1t open top fermenters. We use this neat little Bucher Oscillys destemmer which, when fed slowly with the vibrating receival hopper, allows for very gentle separation of the berries from the bunch stems. This leaves essentially whole berries rather than mushed up must that most systems give as we also don't use a must pump. The destemmed fruit is moved via an escalator to the fermenters. Each batch was then pressed and settled overnight then racked off gross lees to a range of oak puncheons (500L) and Barriques (228l). No new oak here, mostly 3–5-year-old vessels." Ravensworth
  • ABOUT THE PRODUCER: As he tells it, Bryan Martin established Ravensworth in Murrumbateman with his partner Jocelyn and brother 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 utilized 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

  • COUNTRY: Australia
  • REGION: Murrumbateman, New South Wales  
  • VARIETAL: Tempranillo, Graciano, Garnacha, Mataro
  • WINE STYLE: Red Wine 
  • WINEMAKER: Bryan Martin
  • CLASSIFICATION: Minimal Intervention, Unfined & Unfiltered, Sustainable Farming, Vegan
  • CLOSURE: Screwcap
  • ABV%: 13%
  • SIZE: 750ml

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