Ravensworth was established by Bryan Martin near Murrumbateman in the Canberra District of New South Wales, and the Regional Riesling draws its name from a spread of sites rather than a single block. Fruit comes from three vineyards around Murrumbateman, with a portion of estate-grown material folded in. The district sits at elevation on granitic and clay-loam soils under a continental climate of warm days and genuinely cold nights, a rhythm that preserves the taut natural acidity riesling needs. Martin farms with a strong organic and biodynamic emphasis. The 2025 season yielded ripe yet vibrant fruit, picked to hold the wine's characteristic line and drive.

Fruit was pressed gently and the juice fermented and matured across a spread of vessels rather than a single tank, taking in concrete, ceramic eggs and large-format foudre. This mix of materials builds texture and a subtle savoury dimension while keeping the wine's fruit clarity intact. A portion of wild fermentation adds complexity, and extended time on lees rounds the mid-palate without softening the acid backbone. No new oak is used, so the emphasis stays on the pickled-lime, preserved-lemon and green-apple character. The result is an intense, mineral, savoury-leaning riesling with exceptional persistence and clear cellaring potential.