Ravensworth Estate Gamay

This is just the second-ever release of Bryan Martin’s estate-grown Gamay. This versatile French variety strikes a lovely balance, offering more weight and colour than Ravensworth’s Tumbarumba version, thanks to the warmer Canberra District climate where it is grown.

Crafted by one of the leading winemakers in the Canberra district, on the Ravensworth estate near Murrumbateman, this wine underwent partial carbonic maceration for 10 days (ala Beaujolais), followed by traditional fermentation and maturation in a mix of new and used French oak barriques for 12 months.