This wine exhibits everything we love about Australian Riesling… and just about everything we love about Australian wine. It is a wine that has come about through thought, skill, experimentation, and a little bit of luck. It is produced by the committed Thomson family, from a less explored wine region, that over generations have become iconic and synonymous with quality.
Best’s Great Western sits in the Great Western subregion of the Grampians, a pristine area to grow grapes. It’s roots are firmly planted in the 19th century, with vines from the original plantings of 1866 still yielding fruit, and the 100+ year old Pinot Meunier vines still being used to fashion one of Australia’s cult reds. The winery is owned by the Thompson family who purchased the property from the Best’s in 1920 and have owned and run it over generations since.
Best’s have been on a roll recently, picking up swags of awards and having two wines in Halliday’s Top 100 wines of 2020. This week we’re offering a wine that came about as a sort of accident in 2012, but has since become one of Australia’s most delicious Rieslings. Made in minute quantities, it is the Foudre ferment, which references the large 2500L Burgundian Oval Foudre (Oak Vat) that this wine is raised in. If you can imagine an average wine barrel (225L), increase its size by more than eleven times, this will help you picture a towering Foudre. The size of the vessel means little to no oak flavour is imparted and the wine experiences get a controlled amount of oxygenation (less than a barrique but more than a steel tank). This process is extremely uncommon for Australian Riesling (think steel vats), but quite normal in France and Germany, where they look to build mouthfeel, texture and savouriness in their dry Rieslings.
The result is a Riesling that is electric and fresh with driving acidity but concentrated flavours and a lovely rich texture. If you have liked our dry German Riesling offerings then you will also like this.
Aroma’s are lime leaf, lime blossom, ginger, chalk and citrus oils. The powerful palate explodes with Meyer lemon, lime splice, ginger, wild honey and toast. It is thirst quenching and delicious now but will reward 10 years in the cellar. Serve cold but let it warm up and express itself in the glass as you enjoy it. Try with any south east Asian cuisine, but also test it out with oysters, terrines or some stinky cheese. It is a versatile one.
It is popular with your media, with Halliday giving it a 96 points and a "not your Grandmothers Riesling" badge to boot. For more from Best’s Great Western, just drop us a line. They are an Australian wine treasure and are churning out some great reds from value level to icon.