ravensworth marsanne 2007 great alternative to chardonnay
Ravensworth Marsanne 2007 is a sensational white just in stock at The Vine Press that has to be tried. An excellent food wine, will cellar well and a delightful alternative to Chardonnay.
White Rhone varieties love the Canberra growing conditions – hot days and cold nights – and Bryan and Jocelyn Martin’s Marsanne in particular is superb. Leaner and more delicate than previous vintages but still with complex notes of stonefruit, nuts and citrus. So darn good.
Here are some mouthwatering reviews:
“Has admirable focus and intensity, with aromas of honeysuckle and lemon zest; texture is partly chalky, partly minerality. Will age beautifully. Drink 2017. 92 ponts”
James Halliday – www.winecompanion.com.au
In some ways, marsanne is a little like viognier. It has some of the same musk and almond nuttiness, but in a more subtle guise. The Ravensworth has a lovely luscious texture, but with plenty of fresh acidity to carry it off on the finish. With its array of subtle flavours, like apricot kernel, orange peel and nutmeg, there’s plenty of satisfying complexity to amuse the most jaded white-wine lover.
5 stars 5 Dollar symbols”
Fergus McGhie – The Canberra Times, July 08
This is a very fine marsanne. It’s long, slatey, shelly and delicate, the flavour of it interesting and the cellarworthiness of it obvious. I’m an instant fan.
Drink: 2008-2012. 94 points.”
Campbell Mattinson – Winefront Monthly www.winefront.com
I can offer more than a few incisive comments about this wine which is always a good thing. First is it needs to be served not too cold, secondly it looked much better after being open for a day and lastly (or thirdly if you enjoy a jolly good count) it’s a wine of character that really engages you. It smells of no one thing in particular but you might include things like melon, lemon, flowers, woody spices, nuts and minerals if you were to list them – tending to savoury as much as fruity. On the palate its dry and tight with clean acidity, a little bit of phenolic grip to build texture and a distinct mineral character. It’s mid-weight like a Chardonnay, has a touch of warmth poking through and finishes dry and flinty. A paradoxical wine – it’s a great food style because it’s dry and fairly neutral but it also challenges you and demands your attention with every sip. I think it needs time in bottle to show its best but meanwhile you might like to decant it for best results.”
Gary Walsh – www.winorama.conm.au