Extended maturation, natural fermentation and a distinctly textural character define the Ravensworth Estate Riesling 2023. Produced from three Riesling clones grown on Ravensworth’s estate vineyard in Murrumbateman, the wine offers an unconventional interpretation of the Canberra District’s signature white variety. The fruit was harvested by hand in early April following a cool growing season marked by very wet conditions early in the year. After harvesting, the grapes were destemmed and pressed into three 650-litre ceramic eggs with their full solids. Natural fermentation took place in the ceramic vessels, allowing the wine to develop complexity without the use of cultured yeast. It then remained on its lees for approximately 12 months before being stirred and transferred into a seasoned 20-hectolitre Stockinger oak foudre. A further year of maturation in the large-format vessel brought the wine’s total élevage to approximately two years.
The wine was bottled in May 2025 without fining or filtration, with production limited to approximately 210 dozen bottles. Ravensworth describes the wine as completely dry, with its extended lees ageing, warmer fermentation and measured skin contact contributing breadth and texture in place of residual sugar. Lemon, green apple and citrus flavours are joined by spice, almond, floral notes and a subtle waxy quality. Its bright acidity retains freshness and energy, while extended maturation gives the palate greater breadth than a conventional, early-bottled Riesling. Saline minerality and leafy citrus nuances provide a savoury counterpoint to the fruit. Although expressive now, Ravensworth recommends cellaring the wine for more than 10 years.
Extended maturation, natural fermentation and a distinctly textural character define the Ravensworth Estate Riesling 2023. Produced from three Riesling clones grown on Ravensworth’s estate vineyard in Murrumbateman, the wine offers an unconventional interpretation of the Canberra District’s signature white variety. The fruit was harvested by hand in early April following a cool growing season marked by very wet conditions early in the year. After harvesting, the grapes were destemmed and pressed into three 650-litre ceramic eggs with their full solids. Natural fermentation took place in the ceramic vessels, allowing the wine to develop complexity without the use of cultured yeast. It then remained on its lees for approximately 12 months before being stirred and transferred into a seasoned 20-hectolitre Stockinger oak foudre. A further year of maturation in the large-format vessel brought the wine’s total élevage to approximately two years.
The wine was bottled in May 2025 without fining or filtration, with production limited to approximately 210 dozen bottles. Ravensworth describes the wine as completely dry, with its extended lees ageing, warmer fermentation and measured skin contact contributing breadth and texture in place of residual sugar. Lemon, green apple and citrus flavours are joined by spice, almond, floral notes and a subtle waxy quality. Its bright acidity retains freshness and energy, while extended maturation gives the palate greater breadth than a conventional, early-bottled Riesling. Saline minerality and leafy citrus nuances provide a savoury counterpoint to the fruit. Although expressive now, Ravensworth recommends cellaring the wine for more than 10 years.
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