The question was asked, “How Do Grapes Get Into The Bottle?” The Cellar Door staff where then involved with the hands on task of making a wine from start to finish.
2018 vintage has certainly been fast and furious. We started picking the Riesling on 22 February and anticipate that this years’ vintage will be over prior to Easter. We’ve processed over 300 tonnes in a short 2 week window.
Best’s former winemakers recently gathered to celebrate the 150th anniversary of Best’s Great Western. Here’s the overview of the event and the wines that were tasted.
Vintage 2015 is well under way, with the first grapes brought into the winery in the last week of February. Best’s Winemaker, Justin Purser gives you the inside story on how the season is progressing.
It has been a very good vintage for us in terms of quality, but no so much for quantity. Which means the winemakers are happy, but less so the accountants.
We all took a breath on Monday as we saw the last grapes of the 2013 Vintage go through the crusher and destemmer. We have now received the last lots of Shiraz and all the Cabernet Sauvignon, hurray!
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