"Pale straw with hints of silver. An intriguing nose of florals and citrus, evoking finger lime, elderflowers and wet mill stone. A latticework of creamy citrus flavours entwined with the unrelenting drive of steely acidity and powdery minerality.
"The vineyards set off to a great start in spring, but dry conditions throughout spring triggered a devastating frost on 4th November. The grapes on the lower vineyards were lost, but those on higher elevations where largely unaffected. Apart from a few warm days in January the conditions throughout the season were excellent and perfect ripening weather continued long into Autumn. A stand-out year for Riesling with high natural acidity and fine flavours.
"This wine is the successor of the very well received 2012 EVT 51. The 2012 was the inaugural wine of this style from Best’s. The 2018 exhibits many of the same characteristics, just a tad more restrained than the 2012. The aromatic juice is given extended skin contact then wild fermented in a large French oak foudre (barrel) 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 cheese." - Best's Winery
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