Ravensworth Estate Riesling 2023

Ravensworth Estate Riesling is a dry Riesling fermented in concrete and raised in large oak at Murrumbateman.

Three clones off the estate block make up this bottling. The fruit was hand-harvested, destemmed and pressed straight into monolithic 650-litre cement eggs, where it fermented on full solids. Once fermentation finished, wine and lees went together into a large Stockinger foudre and sat there for two years to settle and soften, before bottling without fining or filtration. That is a long time for a dry Riesling and well outside the usual Australian approach, but the granite soils at 650 metres give acidity with enough backbone to carry it. Bryan Martin has been working this way for years, and the texture is the point.

Less about primary fruit than most Australian Riesling: expect lemon rind, dried herb, beeswax and a dry, faintly saline grip. Serve at 11 degrees in a larger glass. Good with roast pork, a charcuterie board, or a bowl of pork and prawn dumplings.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.