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Ravensworth Regional Riesling 2024
Sale ends Sunday at 11:59 pm. Some exclusions apply.
Ravensworth Regional Riesling 2024 - 1 Bottle is backordered and will ship as soon as it is back in stock.
Free Delivery Orders over $250*
Or $9.95 flat fee Australia wide.
Dispatched from our Melbourne store.
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Alongside his Sangiovese and Shiraz Viognier, the Regional Riesling is one of Bryan Martin’s iconic wines. Fruit for the 2024 was sourced from three vineyards: Long Rail Gully in Murrumbateman; Johansen in Tumbarumba; and Moppity Park in Hilltops. The grapes were cold-soaked for a day before being pressed to four 1500-litre concrete tulips for fermentation and eight months’ maturation on skins with lots of solids. After blending, the wine was returned to the tulips for a short while before bottling.
| Type | White Wine |
|---|---|
| Varietal(s) | Riesling |
| Country | Australia |
| Region | Canberra |
| Brand | Ravensworth |
| Vintage | 2024.0 |
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Red Wine
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White Wine
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Rosé Wine
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Champagne & Sparkling
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Dessert, Sherry & Port
France
Italy
Spain
Australia
New-Zealand
Germany
Austria
Portugal
South-Africa
Greece
USA
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Wine GiftA great wine gift. -
Green WineA wine made using sustainable, organic and/or biodynamic practices in
the vineyard and the winery. -
CollectibleA wine that will improve and possibly increase in value with
careful cellaring. -
BoutiqueA wine from a small, artisanal winery. -
Screw CapNo corkscrew required to open. -
Magnum1500ml bottle.
- TWFThe Wine Front
- JHJames Halliday
- WWWorld Wine
- WSWine Spectator
- WEWine Enthusiast
- BHAllen Meadows
- JSJames Suckling
- DEDecanter
- JRJancis Robinson
- STStephen Tanzer
- AGAntonio Galloni/Vinous
- RPRobert Parker/Wine Advocate
- HHHuon Hooke
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Ravensworth Regional Riesling 2024
Alongside his Sangiovese and Shiraz Viognier, the Regional Riesling is one of Bryan Martin’s iconic wines. Fruit for the 2024 was sourced from three vineyards: Long Rail Gully in Murrumbateman; Johansen in Tumbarumba; and Moppity Park in Hilltops. The grapes were cold-soaked for a day before being pressed to four 1500-litre concrete tulips for fermentation and eight months’ maturation on skins with lots of solids. After blending, the wine was returned to the tulips for a short while before bottling.
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