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
Tasted: February 2014