A beautifully textural skin-contact Pinot Gris from Bryan Martin, blurring the line between white, rosé and light amber wine. Fermented on skins for several weeks and matured on lees in concrete and puncheons, the wine combines freshness, spice and gentle tannic grip in Ravensworth’s signature savoury style. The nose shows quince, pink grapefruit and red berries alongside orange zest, spice and subtle amaro-like herbal notes. There’s a lifted aromatic freshness with plenty of texture and complexity.
On the palate, it is medium-bodied, juicy and energetic with stone fruit, citrus peel and savoury spice balanced by bright acidity and fine phenolic grip from skin contact. Fresh and highly drinkable while still carrying genuine depth and texture.
Ben’s Recommendation:
One of the best modern Australian Pinot Gris styles for adventurous drinkers - vibrant, skinsy and incredibly food friendly without becoming too heavy or oxidative. Best served lightly chilled with roast chicken, duck, charcuterie or Middle Eastern dishes. Drink now through 2030+.
