Winery & Vintage Info
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, but it is reflective of the way Riesling was made here in the 1970s and earlier.
The aromatic Riesling juice is given extended skin contact then wild fermented in a large oak Foudre (barrel), made by the Schneckenleitner family in Austria. 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.
The Foudre Ferment is a representation of another facet of Riesling’s charms.
The aromatic characteristics of this wine are best appreciated in the short to medium term, but this wine will gain complexity over the next 7-10 Years. Try it with classic fish and chips, yabbies in garlic butter
or pan-fried halloumi with grilled nectarines. Drink now to 2034.
Vintage 2023 began with a very wet spring. Rain and cool temperatures were the theme up until Christmas. Into the new year, the rain ceased, and some warmer weather followed. The 2023 vintage was long and late with the first Riesling grapes being harvested in early March. This long cool vintage allowed fruit flavours to mature, while natural acidity was retained.
