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Winemaking Philosophy

Our winemaking philosophy at Best’s is that great wines are made in the vineyard.  Even while practicing a minimalist approach, attention to detail is key. At Best’s, we avoid the overpowering use of oak or additional treatments. Instead, we prefer to let the fantastic fruit from Great Western tell the story.

Best’s Wines has been consistently producing exceptional, food-friendly, elegant and approachable wines with great longevity since 1866.

Our winemaker Justin Purser brings extensive international experience and perspective to Best’s Wines. After graduating from Adelaide University
 with a Bachelor of Science in Oenology, he worked at Primo Estate Wines in South Australia (also the home of Joseph Wines) for three years. From there he moved overseas where he worked vintages at Peregrine Wines in Central Otago, New Zealand, well known for its premium Pinot Noir, and Azienda Brezza Giacamo e Figli in Barolo, producer of fine wines from Italy. Since 2008, he was based at Domaine de Montille, Volnay, Cote d’Or in Burgundy where he supervised a team involved in the production of Grand Cru and 
Premier Cru wines. Justin relocated back to Australia from France in 2011 for his role as winemaker at Best’s.

Our patriarch, Viv Thomson and his son Ben, current Managing Director and Vineyard Manager, have worked with Best’s winemakers for the last 40 years to ensure continuity of house style while encouraging the winemakers to constantly look for ways to innovate and improve. This has resulted in a multitude of accolades and wine show trophies for different Best’s wines as well as the recent upgrading to an ‘Excellent’ classification from Langton’s for the 
Best’s Bin 0 Shiraz.