Best's Foudre Ferment Riesling 2017

James Halliday 96 Points!
'Superb expression' - Wine Front 95 Points!

Australia, VIC, Great Western
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James Halliday 96 Points!

"Vines planted '78 and '98, 4-6 hours on skins before pressing, wild-fermented in a 5yo foudre, 10 weeks on lees. Made with more than a passing nod to the Rheingau, but doesn't forget its place or the exotic vinification. Indeed, to achieve the lime juice lusciousness and complexity of this wine, the Rheingau would have to be in Kabinett territory."

- James Halliday

 Wine Front 95 Points!

"Another great release of this interesting expression of Australian riesling. Why so few Australian producers use oak with riesling when there’s a ‘tradition’ of such is quite a curious thing, but you could also say has helped define a genre of sorts Down Under.

Loaded with perfume and flavour, deeply textural, exquisite in drinkability. What’s not to like here? Scents of ripe citrus, green apple, faint cashew, whiff of musk. The palate is quietly powerful, exceptionally long, concentrated in fruit character and whooshes into the distance with freshness and detail hand-in-hand. Riesling fanciers are well served here and should be rewarded by inherent complexity of the wine. Superb expression."


Mike Bennie, Wine Front, July 2018

"The aromatic juice is given extended skin contact then wild fermented in a large French oak foudre made by the famous cooper Marc Grenier. The resultant wine exhibits both the complexities of a barrel ferment and spontaneous fermentation without the overt oak flavour, due to the large size and subtlety of the foudre. This wine is a representation of another facet of Riesling’s charms. Displaying complex aromatic honeyed richness with texture and acidity to balance, it is the ideal accompaniment to stinky creamy cheeses."