Ravensworth began its journey in 2001 under the pretext that ‘It seemed like a good idea at the time’ a family affair these days with life-shackled-partners Bryan and Jocelyn Martin teaming up with the brother David Martin. He’s the quiet one, looks like something out of Braveheart and has an awesome HR Holden we are trying to buy from him.

“Exotic, expressive and absolutely full of complexity with aromas of spice, lantana and quince, hovering above this is a savoury, earthy dried morel-like scent (I know I’ve had a lot of time to think on this) You’ll note the crunchy phenolics on the pallet and richness from the skin ferment.  Our full skin contact amber wine. Coming up to 10 years since we first ventured into this ancient style of wine. Pinot gris, gewurztraminer and riesling are processed back to skins in amphora and concrete for the required seven months, pressed and returned to vessel for another seven months.” - Bryan Martin