Ravensworth Shiraz Viognier

Bryan Martin has long championed this style of wine. Having made Australia’s most famous rendition for 19 years at Clonakilla, he’s a master of the art. The fruit grows at a lofty 650 metres on the Murrumbateman estate vineyard’s 25-year-old vines in soils rich in decomposed granite and red, loamy clay.

The fruit was primarily processed as whole berries (10% bunches) in cuvee, spending four weeks on skins before being pressed to old barriques for 12 months. It was then racked to seasoned Stockinger foudre, where it rested for a further 12 months before being bottled unfined and unfiltered.