85% Barbera and 15% Nebbiolo. This used to be 100% Barbera but the addition of some Nebbiolo has given the wine more structure and a lovely savoury, herbal edge to the deliciously fresh red and black fruited palate, all bound together by fresh, crunchy acid.
The term pizza wine makes me cringe a little but this juicy Italian style red would be perfect with a Friday night Salsiccia pizza.
Varietal / Blend: 85% Barbera,15% Nebbiolo
Decant: Not necessary
Closure: Screw cap
Farming Practices: Sustainable
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.
"Our vineyard is situated in the bosom of the Murrumbateman wine country, just a half hour north of this fine nation’s capital, Canberra, or Kanbra as we call it. Whilst technically not the centre of the universe, we think it’s a pretty neat place to grow grapes, hang out and freeze our butts off each year."
"This vineyard is planted with a mixture of varieties based on fairly precise scientific, meteorological and market information of the day. Either that or we are making it up as we go. Shiraz is the main crop and we have four different clones planted at the moment: Best’s selection old vine, the generic but awesome 1127, R6WV…um..28? from Tahbilk and a new one, ENTAV 470 from France apparently. If you want to study shiraz clones, look to the AWRI website, there’s a shit load of information there."
"Then we have a fair bit of Riesling planted, they are all Geisenheim clones - 110, 198,239. Sangiovese would be the next most planted variety, three clones MAT6, MAT 7, VCR23. And finally we have a mixture of whites that invariably go into the Grainery or Seven Months blends: Marsanne, roussanne, viognier, chardonnay and sauvignon blanc. New varieties like Gamay and Nebbiolo are being planted over the next few years plus a couple of different varieties that might suit our elevated position here in Murrumbateman. Bryan makes the wine around the corner at the Clonakilla winery. Enough said, you can find tonnes of information, interesting photos of all of us looking windswept and interesting on the Clonakilla site. A great place to make our wine that’s for sure."