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Bibendum Wine Co.
Bibendum Wine Co.
Bibendum Wine Co.

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Ravensworth Regional Sangiovese 2024

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Ravensworth Regional Sangiovese 2024
Producer Ravensworth
Region, Country Canberra, Australia
Bottle Size 750ml
Case Size 12
Product Code 25231-750

A pioneer of Australian Sangiovese, Bryan’s Italian wines never fail to impress us. For the Regional label, the fruit sourcing varies each year according to which sites show best. This year, spanning Hilltops and Canberra, the Sangiovese comes from three vineyards: Grove Estate in Young, Bite of Heaven in Wombat, and Brett’s Vineyard in Yass River. Bryan works closely with each vineyard and grower to raise the best quality. The Brett’s Vineyard site is particularly exciting for Bryan, “he’s got pretty old Sangiovese on a really good site. It’s rocky, hard country.”  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 Regional Sangiovese 2024

Reviews

“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

Reviews

“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

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