The subject of food and wine matching can be daunting, but with a few straightforward tips you’ll be successfully pairing like a pro in no time. The most important thing is to have fun and enjoy the process!
The 2014 Thomson Family Shiraz was awarded the ‘Wine Of the Year’ for the 2017 Halliday Wine Companion and the 2017 was awarded 99 points for the 2020 Wine Companion. It is hand harvested, hand plunged and fermented in small open fermenters.
Keen to visit our winery but can’t find the time? We get it, and for those of you who are unable to visit us in person, Best’s Wines are excited to offer virtual tasting masterclasses for groups of 10 – 100 guests.
Decanting younger red wines (screw top or cork) always improves their flavour. See the benefit from allowing a young red wine breathe. The younger, more tannic the wine, the more time it needs to “breathe”.
Inspired by the great Shiraz wines of the world often made with some viognier. This wine contains a small amount of Viognier, which helps brighten the colour, lift the aromatics and polish the Shiraz flavours on the palate.
Best’s Wines is celebrated for its rich vineyard resources in Victoria’s Great Western. Get to know our vineyards and winemaking techniques with this in depth post.
Deep red with a ruby hue, our 2017 Bin No. 0 Shiraz is layered and complex- with aromas of blackberry, exotic spices, pastille, dried flowers, black pepper and dark cocoa.
Bart’s Block is a very special parcel of dry grown Shiraz in the Concongella vineyard. Planted in 1966 with Best’s Old Block Clone Shiraz and named to commemorate the birth of Hamish “Bart” Thomson in the same year.
The Best’s Old Vine Pinot Meunier is the ultimate wine that speaks of place, and it has a cult following, particularly in the wine community and the trade where people understand how rare this varietal planting is.
We use cookies to optimize your experience, analyze traffic, and personalize content. To learn more, please visit our Privacy Policy. By using our site without disabling cookies, you consent to our use of them.
