A richly textured Rhône-style white blend from Bryan Martin, combining Viognier, Marsanne and Roussanne from the Ravensworth estate vineyard. Fermented and matured in demi-muids and Stockinger foudre over two years, the wine balances richness, savoury complexity and freshness beautifully. The nose shows yellow peach, lemon curd and orange rind alongside honeysuckle, ginger, toasted nuts and subtle briny minerality. There’s a layered savoury complexity with hints of white tea, spice and floral lift.
On the palate, it is medium to full-bodied with creamy texture, bright acidity and a long savoury finish. Stone fruit, citrus and nutty lees characters carry through a powerful yet balanced palate with excellent length and texture.
Ben’s Recommendation:
One of Australia’s standout Rhône-inspired white blends — layered, savoury and highly food friendly without feeling heavy. Richer and more textural than Chardonnay, with excellent complexity and ageing potential. Fantastic with shellfish, roast chicken, creamy seafood dishes or savoury cheeses. Drink now or cellar through 2038+.
