Ravensworth winemaker Bryan Martin does it all – the full epicurean deal. So his wines tend to be all the more gastronomic, if you get my gist. Stuff that sits better with food than legs dangling in swimming pools or flopping around in plastic tumblers, not that stemware abuse is a crime, but the wines just seem to go better with the foraged, the home cooked, the pickled and the homegrown. Just a feel you get. And ever challenging his winemaking, grown and advanced at Clonakilla, but given wings with his own grapes. MIKE BENNIE

Winemaker, vineyard manager and partner Bryan Martin (with dual wine science and wine growing degrees from CSU) has a background of wine retail, food and beverage in the hospitality industry, and teaches part-time in that field. He is also assistant winemaker to Tim Kirk at Clonakilla, after seven years at Jeir Creek. Judging at wine shows is another string to his bow. Ravensworth has two vineyards: Rosehill (cabernet sauvignon, merlot and sauvignon blanc) and Martin Block (shiraz, viognier, marsanne and sangiovese).  JAMES HALLIDAY