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The 2015 is the latest release of this unique Australian Riesling. This year saw an extended time on skins, and the same wild ferment in the Foudre as its first incarnation. Winemaker Justin Purser left a little residual sugar in the 2015 iteration, adding to the texture and voluptuousness of the style. But the thing that sets this majestic Riesling apart is the searing acid backbone which drives the wine from beginning to end. This is one of Best's more limited release wines and is never made in big amounts but, with 96 points from James Halliday as further evidence, it rates amongst the finest Rieslings in Victoria. Enjoy the ride.
What it Tastes Like
Lemon and wild honey lathered atop the unmistakable funk of barrel ferment. Hints of quince and marmalade, toasted nuts, boy this smells great. Full throttle flavour in the mouth, this is no shrinking violet. The acidity attacks the palate with the accuracy of a rapier as the richness of the fruit, the barrel notes and the faint sweetness soften the blows. It's gorgeous and flows long like a steady golden stream through the mouth. Fantastic drinking to be had here. A thrill.
96 points. "'Made from juice with extended skin contact and wild-fermented in a large oak foudre.' It pushes the envelope far beyond its technical limits, and succeeds brilliantly. It is supple and generous, lime and honey in abundance, yet not phenolic. Another triumph for Justin Purser." - James Halliday (Australian Wine Companion)
Foudre Ferment Riesling The tale of our Foudre Ferment Riesling begins with the delayed reception of a 2500L French oak foudre crafted by Marc Grenier of Burgundy. It was installed in a central position in the winery and both Ben and Viv Thomson questioned its arrival, as there were already 'enough' large old casks in the winery. Ben then remembered he had approved its commission. Viv shook his head disapprovingly. The cask’s arrival coincided with the revelation of some beautiful honeyed juice that came from combining the Riesling of several different blocks. The foudre was put to use and filled with this juice, starting to warm slowly and ferment with wild yeasts. The first Riesling to be released from this process was the 2012 EVT 51 Riesling. This resultant wine exhibited both the complexities of a barrel ferment and spontaneous fermentation without the overt oak flavour, due to the size of the foudre. In a blind tasting Viv picked the wine as his favourite of the vintage and was very surprised of it's origin once revealed! The Foudre Ferment Riesling is the successor of the very well received EVT 51. Whilst the 2012 was the inaugural wine of this style from Best’s the 2013 exhibits many of the same characteristics, but just a little more restrained. The Foudre Ferment Riesling is full flavoured with hints of oak, spice and honey. It is well balanced with a touch of sweetness and a crisp acidity. It will continue to improve over the next 10 years.
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2030
About the Producer
Best's Great Western
Best’s is one of the oldest owned family wineries in the country. They are famous for having a “nursery block” housing some of the oldest clonal material for particular varieties anywhere in the world.
Their wines are consistently excellent and they have a vineyard which is envied by much of the wine growing world. With a rich history and an illustrious past, this Victorian icon is one of the true treasures of the Australian wine scene.
Riesling is the king of white grapes. With unparalleled versatility, it rightfully carries the ‘Noble’ name tag. We make extraordinary Riesling in Australia, from far and wide. From the classic searing, razor-sharp styles in the Clare and Eden Valleys to the fragrant and enchanting wines of the Great Southern, Australian Riesling is a chameleon that can take on many forms. Sweet, steely, lean or textured, the world of Riesling is a thing of wonder that should be explored by all true lovers of wine.
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