Before Justin Purser took over the position of head winemaker at Best’s in 2012, the man who previously held that spot (Adam Wadewitz) decided to purchase a $12,000 large oak Foudre to ferment some Riesling in. When patriarch of the winery Viv Thomson learned of this he was, umm, rather unimpressed. The first version of this wine was subsequently placed in front of him in a blind line-up of Rieslings and Viv picked it as his favourite. I guess all was forgiven?
Wild ferment, pressings, skin contact and barrel influence combine to create a fascinatingly textural wine but also one of enticing aromatics. It smells delicious; all leatherwood honey, flowers, limes, mangos and Nashi pears. Round in the mouth, flesh through the belly and a balanced measure of both sweetness and mineral form through the finish. The 15g/l residual sugar is well measured, adding further body and harnessing the acidity. 93
Region: Grampians
Alcohol: 10.5%
Closure: Screwcap
Price: $35
Tasted: February 2014
Made me look for a ‘like’ button to click on
Must try the wine, will almost certainly be more satisfying.
Seems to be difficult to get hold of unless you ( as a member of the wine buying public) commit to buying regularly from them. If you know somewhere I can buy a bottle or two let me know.
On premise probably the most likely way of getting to taste it…unless you fancy a trip to the cellar door. Always worthwhile at Best’s but not always practical. I’m hoping Shawn might get it on the list at il Centro or Mr & Mrs G’s in Brisbane. If I do see it pop up at retail I’ll get back to everyone.
Could be up for this too Jeremy. I would like to try!
MC
This is ravishing. Gorgeous wine with a plunging depth and texture. The secret to these styles is to not make texture so overbearing that its all you have, at the expense of genuine balance and vibrancy. Some get this wrong. This is less overt but so much better as a result.
Anyone can split a sixer with a friend and get it posted.
On the list at Esquire for $70. Only just noticed it several drinks in. Return visit required.
At that price on-prem, makes more sense to get a sixer for around double that coin sent from the cellar door. We don’t always want six, but if you’re willing to pay the price of three for just one at a restaurant, that changes the maths a little bit.
Ordinarily I’d agree Tony, but as I understand it this wine is only available to Best’s cellar club members, of which I am not one. Plus I am a firm believer is supporting restaurants who have the initiative and engagement to list interesting wines like this. At $70 on a low volume listing, its a fair and reasonable markup.
Keira, I in no way made an inference that the on-premise price was high. Apologies if you got that impression.
All cool Tony. I’m sure you and I know enough about how these businesses work to understand how a good restaurant arrives at its wine list prices.