This is only the second time Bryan Martin has bottled a straight Syrah from his estate vineyard, and it’s one for the purists. No Viognier, no whole bunches - just pristine Shiraz fruit handled with patience and restraint. The wine was fermented as whole berries, left on skins for an extended six weeks, then pressed to a single new Taransaud puncheon. Two years in barrel has given it polish and depth without drowning out the fruit. It’s a different voice to the more perfumed Shiraz Viognier Ravensworth is known for - darker, more savoury, with fine tannins and real structure. Think black fruits, spice, a touch of earth, and a long, measured finish. Made in tiny quantities (just 60 dozen), this is a rare and thoughtful expression of Canberra District Shiraz - one that will reward a decade or more in the cellar, but already shows the precision and finesse that defines Bryan’s wines.

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