Paula Strebig

9.2

Pale straw color, medium body with more legs than expected. Aroma of Sweet floral honeysuckle on the nose. Tantalizing juicy pear compote with hints of peach and a faint finish of lemon curd. Lovey sipping wine!! (Foil tented Alaska Halibut on the grill, cheese stuffed portobellos, steamed broccoli - on the lanai.) — 16 days ago

with Tim

romo

9.2

Hello, Cote Rotie. 8% co-ferment. Def not Norhone, but as good as it gets for WA. — 2 years ago

Johnno Harris

9.6

Awesome! Is this the best Foudre Ferment Rizza from Best’s to date? I think so. Impeccable balance and tremendous flavour intensity. — 3 years ago

Bob McDonald

9.1

My last bottle in the cellar but first Delectable note for this vintage. A good balance of quality ripe grapes with the savoury peppery tannins from use of whole bunch in the ferment. — a month ago

Jamie Lauder

9.1

2020 vintage.
Syrah with 5 % Viognier, for a co-ferment. All hand harvested and sorted.
A small portion of fruit was dried for a month before undergoing fermentation.
100 % French Oak with 12% new. Aged for 20 months.
Done in a Northern Rhone style.
Violets, blueberries and game meats with white pepper and a velvety, silky finish.
— 2 years ago

B Natasha Woo Ding

9.0

Soft and juicy. Actually goes really well with seafood, especially shellfish. — 3 years ago

Peter van den Besselaar

9.0

Vintage 2022 | — 7 months ago

Sam Wood

9.0

Delightful co-ferment skin contact. See what happens when you don’t have VA… — 10 months ago

Al Doyle

9.0

Need to drink more SA stuff, this was really good. — 3 years ago

Bob McDonald

9.4

See previous note from July 2020. Bright Ruby red. Nose as before with Red fruits and compost heap, forest floor. The palate has those earthy savoury rhubarb flavours and is totally balanced with resolved tannins. At 7 years it is probably at its peak with the palate in harmony with the red fruits (which will fade) and the savoury earthiness. I believe this is the time to drink this even though I see a window through to 2026. Tasted my last 2014 30 weeks later on 30th April 2022. A pale Ruby red with a tawny edge. Amongst the very fragrant perfumed nose there was a sooty note which was a byproduct of whole bunch in the ferment. Also a stewed rhubarb note. An excellent Pinot and 96 points from HH. — 4 years ago