Ravensworth Estate The Grainery 2019


A blend of Viognier, Marsanne and Roussanne, planted in 1998 on our own estate, on duplex soils with decomposed granite and red loamy parna clay. Winemaking utilised a combination of whole-bunch pressed fruit, run straight to 600L demi-muids and ceramic eggs, along with some skin contact and whole-cluster ferments. The juice saw nine months on lees, with no malo. It was transferred to a 20hl Stockinger foudre with extra lees and left for another year. 

“A very layered and textural wine, lots going on here: viognier dominant this year, pear, quince and ginger but plenty of marsanne's vulgarity and roussanne's precise beauty. A fine acid line underlies a fine yet rich palate with loads of flavour persisting”

This brew can handle quite rich food. Savoury cheese dishes like raclette and, if you are game and old school, a fondue. Yep, I said that, bring back the fondue is what I say. Seafood too will work a treat, crabs and other crustacean dishes just seem to go with these richer, textured whites.'

- Ravensworth Wines

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