This is Bryan Martin's OG orange wine based on the ramato style skin contact Pinot Gris wines of NE Italy. The seven months reference here is a nod to the time this wine spends in anfora (or amphora, depending on your Euro language of choice), before then spending another 15 months in oak. All of that winemaking work leads to a pretty cerebral wine - it's tangy, with this sour cherry and lemon puckering pluckiness, life-affirming bitterness and this wonderful contrast between fruit and tartness. Fascinating stuff!

Although small, Ravensworth is already on the verge of becoming an iconic Australian winery. This is quite remarkable, given the lack of pretension of the owner and winemaker Bryan Martin. For over 15 years, Bryan has built a formidable reputation as the head winemaker at legendary Clonakilla in Canberra; it was here that he crafted some of this country's greatest cool-climate Syrahs whilst simultaneously setting up his own project. In 2020, Ravensworth completed its winery and cellar, which is filled with impressive structures of large-format oak, ceramic eggs, Italian Amphorae, and custom concrete monoliths—all unique vessels for wines to harmonise until they are ready for release. The Ravensworth range is now jam-packed with unique NSW wines from Canberra and all over NSW. Additionally, Bryan is also seriously adept in the kitchen, with a legendary appreciation for nose-to-tail cooking (hence the beasts you might spot on the Ravensworth label).