Riesling, ‘Foudre Ferment’, Best’s Great Western
The 2012 was the inaugural wine of this style from Best’s. The aromatic juice is given extended skin contact then wild fermented in a large French oak foudre made by the famous cooper Marc Grenier. The resultant 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.
This wine is a representation of another facet of Riesling’s charms. Displaying complex aromatic honeyed richness with texture and acidity to balance, it is the ideal accompaniment to stinky creamy cheeses.
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