Bryan Martin has been producing thought-provoking wines in Murrumbateman wine country since 2001. Their Estate vineyard is managed sustainably, focusing on soil health, and foregoing synthetic chemicals, herbicides, and fertilisers. Fruit is also sourced for their Regional Series from the surrounding Young, Hilltops & Canberra District regions. The 2022 Regional Sangiovese marks the 20th vintage producing this varietal, with fruit sourced primarily from the Hilltops region with a splash of Murrumbateman for elegance. After spending 3 weeks on skins as whole-berries, the wine is pressed to small 5 year old French oak casks for élevage, before being bottled unfined and unfiltered.

This Shiraz Viognier has aromas of spice, red fruit and cedar. It is very aromatic with the same spiced fruit flavour persisting throughout the palate.

Murrumbateman is perfect area for this variety producing wine with cherry, nutty dominated flavours with a hint of spice and juniper too. The palate is medium weight with a great acid balance and fine tannins. Have with any kind of food that resembles Italian - a great food wine.

Bryan Martin continues to eke out some of the most interesting wines that NSW has to offer. This is his Gamay Noir, and surprise, surprise, it is a belter. When a Tumbarumba grower called him up in 2015 with some fruit on offer, Martin jumped at the chance. And since the epic success of the first release, a wine that James Halliday said, "No gamay has previously been made equal to this in Australia", Martin has only refined his stylings further with this much-loved variety. This falls under the Ravensworth heading of 'weird stuff'. It's definitely left of centre but boy is it dangerously gluggable. If you're looking for something bright and fun to drink, this is going to thrill you to bits! "There’s more to it than just another early drinking red, the structure and complexity will see it emerge as an impressive wine with a little age, if you can wait that long." - Bryan Martin

The Rosso regional blend is made up of Sangiovese (60%), Barbera (25%), Sagrantino (8%), and Nebbiolo (7%) all sourced from Hilltops and Canberra. In the glass, it’s gorgeous and that’s before you get your nose in there. A bright pale ruby, the aroma dances with red fruit from strawberry to cherry to pomegranate, accented by the slightest hint of mint and rose petal. The palate is juicy and crunchy, more red fruit and the mint is replaced with a note of sage and even a touch of white pepper. There’s good concentration and length too, attesting to the quality, and it finishes with a tweak of fine tannin.

Bryan Martin has a great knack for working with Italian varieties - his Sangiovese and Nebbiolo renditions are in the country's upper echelon and he's no slouch with Fiano. This wine ticks a whole lot of boxes for us. The naturally bright acidity of Fiano makes it a great candidate for Martin's 'texture-first' winemaking style. This has body and flavour with a lovely waxy varietal character making it an excellent sort of any-time, anywhere white wine built for all occasions.