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.

The curious adventurer in Bryan Martin speaks loudest in Chardonnay. Eschewing convention, he toys with vessels and methods to coax every drop of character from the fruit, and the results are always thrilling, striking and delightfully unexpected. Unconventional, sure—but wow, does this taste good.

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.

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.

Here, we have a wine of ample fragrance, texture and appeal. It’s perfumed with yellow florals, citrus and stone fruits and a nice, subtle background of savoury nuttiness. The components are well balanced, working in harmony to create a wine of fresh acidity and full, fleshy textures, making this a gastronomic delight. Consume as you would a Chardonnay—not too cold and in a generous glass.