Ravensworth Pinot Gris 2026

Ravensworth Pinot Gris is a skin-fermented white off Bryan Martin's home block in the Canberra district, Pinot Gris with a seasoning of Gewürztraminer.

Frost and hail took out all of Ravensworth's grower fruit this year, so for the first time in several vintages the wine is entirely estate-grown. The blend is 85 per cent Pinot Gris and 15 per cent Gewürztraminer. Martin treats the variety as though it were a red: the fruit is destemmed into a Tava amphora and left to ferment on skins for three weeks, then pressed, returned to the same amphora and matured six months before bottling. Pinot Gris has pink skins, so the result carries colour and tannin that a conventional press-and-chill approach would never find. The season was a tricky one, though neither especially wet nor hot.

Copper-pink in the glass, with poached pear, dried apricot, bitter orange and a firm phenolic grip. Serve at 12 degrees, a touch warmer than a standard white. Roast pork, a charcuterie plate, or a bowl of brothy chickpeas would all work well.

*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.