Estate-grown character, vibrant acidity and distinctly savoury structure define the Ravensworth Estate Sangiovese 2023. Produced from Ravensworth’s home vineyard in Murrumbateman, the wine represents one of the varieties most closely associated with winemaker Bryan Martin and has been made by the estate since 2005. The fruit comes from some of Ravensworth’s oldest vines, planted to a selection of Brunello-derived clones. The grapes were harvested in late April following another cool growing season marked by very wet early conditions. This extended season produced an elegant expression shaped by black cherry, blood plum, cranberry, spice and lifted floral notes.
The grapes were processed as whole berries and fermented in a combination of 10-hectolitre oak cuves and concrete vessels. According to Ravensworth’s official technical information, the wine remained on its skins for six months before being pressed into large-format Stockinger foudre for its second year of maturation. Its total élevage extended across two years, allowing the fruit, acidity and tannins to integrate gradually without sacrificing freshness. The wine was bottled in May 2025, with only approximately 330 dozen produced. Black and red fruits are complemented by dry herbs, tea, spice and an earthy, Italianate savouriness. Naturally bright acidity gives the palate energy, while very fine and persistent tannins provide shape and length. Expressive in its youth, the wine also possesses sufficient structure to develop greater savoury complexity over more than a decade. It is particularly well suited to pizza, tomato-based pasta, cured meats and other richly flavoured Italian dishes.
Estate-grown character, vibrant acidity and distinctly savoury structure define the Ravensworth Estate Sangiovese 2023. Produced from Ravensworth’s home vineyard in Murrumbateman, the wine represents one of the varieties most closely associated with winemaker Bryan Martin and has been made by the estate since 2005. The fruit comes from some of Ravensworth’s oldest vines, planted to a selection of Brunello-derived clones. The grapes were harvested in late April following another cool growing season marked by very wet early conditions. This extended season produced an elegant expression shaped by black cherry, blood plum, cranberry, spice and lifted floral notes.
The grapes were processed as whole berries and fermented in a combination of 10-hectolitre oak cuves and concrete vessels. According to Ravensworth’s official technical information, the wine remained on its skins for six months before being pressed into large-format Stockinger foudre for its second year of maturation. Its total élevage extended across two years, allowing the fruit, acidity and tannins to integrate gradually without sacrificing freshness. The wine was bottled in May 2025, with only approximately 330 dozen produced. Black and red fruits are complemented by dry herbs, tea, spice and an earthy, Italianate savouriness. Naturally bright acidity gives the palate energy, while very fine and persistent tannins provide shape and length. Expressive in its youth, the wine also possesses sufficient structure to develop greater savoury complexity over more than a decade. It is particularly well suited to pizza, tomato-based pasta, cured meats and other richly flavoured Italian dishes.
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