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2023 was a cool, super-long year - perfect for Nebbiolo. The fruit was sourced from three vineyards of varied geology in Hilltops (Bit of Heaven, Moppity Park and Freeman) then fermented and left on skins and sealed up for 4 months before being pressed back to cask then transferred to foudre for another 30 months. Bottled Feb 2026. This is a Nebbiolo that Bryan Martin considers one of Ravensworth's best releases and best expressions of Nebbiolo, leaning towards more savoury elements with long and persistent tannins.