2024 Regional Sangiovese

After harvest, the grapes are vinified in open top fermenters. They then macerate on skins for 3-6 weeks before pressing into old barriques. A 15-month aging regime leaves the wine supple and juicy with that lovely mouthwatering bite.

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. The vineyard is managed under what they call natural forestry principles. They currently encourage lots of different plants that produce long tap roots to get established, find their place and hopefully become part of their forest.

“In the dead of a coldest night in Sydney, at the Vivid Fire Kitchen activation, I was standing in a tent, with a freezing breeze in an icy bypass in that space, and espoused how good winemaker Bryan Martin was with sangio at a masterclass, and someone brought me a very hot, heavily cumin-laced lamb skewer that was cooked over coals, and the world made so much sense with this wine in hand. 

Oh my goodness. A snappy, crunchy, true to form, crisp and clean red of just under medium weight, tart blood orange meets pomegranate juice, red cherry and red plum with dustings of sweet spice and dried herbs. A little amaro-like bitterness in there too, a cool, slightly minty and anise finish follows. Nouveau sangio vibes, almost. It is really nice to drink, like, really. Yeahhh.”

92 Points - Mike Bennie, The Wine Front