2025 Best's Foudre Ferment Concongella Riesling, Great Western

Left on skins for 24 hours, pressed and racked to two large oak casks, barrel fermentation, left on lees for five months. A wine that says 'not only is it okay to place riesling in oak, but it can open up a wonderful world of flavour and texture'. Aromatic honeysuckle florals and exotic ginger and lemongrass aromas mingle with citrus, pear and apple. Builds on the palate oh-so delicately but deeply with a warm textural mouthfeel. Oak contributes to the umami and a leesy almond mealy-ness, while the purity of riesling fruit shines brightly. A stunner from a top vintage.

97 points Special Value Jeni Port Halliday Wine Companion

From the historic Concongella vineyard in Great Western, Best’s Foudre Ferment Riesling is a fascinating, quietly radical take on Australian Riesling. Best’s, one of Australia’s oldest family run wineries dating back to 1866, continues to evolve while respecting its deep roots, and this wine shows that spirit beautifully. Fruit from old vines is fermented in large old oak foudres, softening the edges and building texture without losing the variety’s hallmark precision.

A pale straw with green flashes sits in the glass. Aromas unfold with lemon zest, lime and green apple layered with white florals, wet stone and a subtle savoury note that hints at its time in oak. There is a gentle roundness here, yet still plenty of lift.

The palate is dry and finely textured, delivering citrus and orchard fruit flavours framed by bright acidity and a softer, more layered mouthfeel than classic stainless steel Riesling. Notes of lemon pith, almond and mineral freshness build through the mid palate, leading to a long, balanced finish that feels both precise and quietly complex. This is a Riesling with a twist, drinking beautifully now while also capable of evolving over eight to twelve years into more honeyed, savoury territory.

Fresh oysters with a squeeze of lemon, crispy pork belly with crackling, or a Vietnamese herb salad bursting with mint and coriander. A shift into something a little unexpected, Philip Glass patterns easing into Bach, the wine sitting in that same space between tradition and modern interpretation, structured yet quietly exploratory.