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. Any chemicals that can harm the natural state of the vineyard are avoided.
The fruit was sourced from three vineyards around Murrumbateman and fermented cold to preserve the delicate flavour of the fruit. Citrus, white peach, anise and honeysuckle with very generous acidity that gives the wine a great ageing potential. Some food that will match the acidity, such as grilled oysters with a rice wine, ginger and spring onion vinaigrette.