A cult Australian amber wine from Bryan Martin, inspired by the ramato wines of north-east Italy. Made from Pinot Gris, Gewürztraminer and Riesling, the wine spends seven months on skins in amphora before extended ageing in foudre, creating a deeply textural and savoury style. The nose shows mandarin peel, dried pear, lime zest and lychee alongside alpine herbs, spice and nutty savoury notes. There’s a wild aromatic complexity with floral, citrus and gently oxidative characters woven together beautifully.
On the palate, it is medium-bodied with chalky tannins, saline acidity and a grippy skin-contact texture. Orange citrus, dried fruit and spice carry through a long savoury finish with plenty of energy and complexity.
Ben’s Recommendation:
One of Australia’s benchmark amber wines — textured, savoury and endlessly interesting without losing freshness or drinkability. Best suited to adventurous wine drinkers and brilliant with roast chicken, mushroom dishes, hard cheeses or Middle Eastern food. Drink now or cellar through 2035+.
