We’re back with the maestro from Murrumbateman, the multitalented Bryan Martin, who spends his days making wine for Clonakilla winery or cooking gastronomic feasts, writing cookbooks, and penning food articles for the local rag. In his spare time, he farms his own vineyard on the family property in Murrumbateman, releasing the wines under Ravensworth.
Murrumbateman is in the Canberra wine region, though lies in New South Wales, just outside of the ACT boundary. The area is very cool and produces fresh, expressive, spice and floral driven wines. They’ve had a tough run of vintages, culminating in the 2020 season in which a grape was not picked. 2021 was a pleasantly cool season and a return to some normal.
In the past we’ve offered Ravensworth reds, though this week it is an orange wine made from Pinot Gris. Orange wine is taking white grapes and using red winemaking techniques, allowing extended time on skins to build colour, flavour, and structure. Pinot Gris has a greyish/ pink colour to the grape skin (hence the name) and is a naturally floral and fruit driven wine, and these flavours are extenuated. It’s a compelling and delicious drink perfect for a good plate of food in the spring or summer.
Bryan ferments the grapes on skins for three to four weeks in a combination of old oak, concrete and ceramic vessels. The result is a pink, amber colour with wild aromas of red fruits (cranberry, tart strawberry), purple flowers, amaro herbs, apple skin, peach skin and pink grapefruit. It is fresh and fine but loaded with texture with a nice tannin grip. Being the gourmand, Bryan recommends trying it out with grilled seafood, rich cream-based seafood dishes or southeast Asian aromatic and spice driven dishes. It will also drink well on its own. Serve cold and enjoy.