2025 Best’s Great Western Foudre Ferment Riesling

A savoury oak matured Riesling that carries a pulpy feel.

This wine is reflective of the way Riesling was made at Best’s in the 1970s and earlier.  The aromatic Riesling juice is given extended skin contact then wild fermented in large French oak foudre (barrels). The 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. 
Brilliant very pale straw almost water like core with green tinged edges. Pear, green to red apple skin and lime scents leap out of the glass followed by some subtle quince, gentle honeysuckle and wet stone notes. Pulpy textural feel with lime, green apple skin and green pear fruits meld into a refreshing back drop of delicate nectarine, mandarin and flinty mineral characters. Crisp acidity with along flinty mineral infused finish.
Drink over the next 5-6 years.
Alc. 11%

Other Reviews……
Left on skins for 24 hours, pressed and racked to two large oak casks, barrel fermentation, left on lees for five months. A wine that says 'not only is it okay to place riesling in oak, but it can open up a wonderful world of flavour and texture'. Aromatic honeysuckle florals and exotic ginger and lemongrass aromas mingle with citrus, pear and apple. Builds on the palate oh-so delicately but deeply with a warm textural mouthfeel. Oak contributes to the umami and a leesy almond mealy-ness, while the purity of riesling fruit shines brightly. A stunner from a top vintage. Drink by 2037.
97 points
Jeni Port - James Halliday’s Australian Wine Companion