Forrest Botrytised Riesling 2024
- 93
- $40 375ml
- Drink by: 2026-2041
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The team look to three different vineyards in the Wairau Valley in Marlborough, a beautiful part of the world better known to some of us as a source of some of the best brown trout fly-fishing on the planet, for fruit which has gone through the Botrytis process. Two of these vineyards are very close to the river on free draining soil, while the third is in the Southern Valleys sub-region. This is an absolutely cracking example of the style. Another arrow in the Marlborough quiver. Deep gold in colour, on the nose we find lovely notes of honey, butterscotch, apricot jam, white chocolate, florals and beeswax. There is extremely good length here and it is, quite simply, a thoroughly enjoyable dessert style, which should last for at least twelve to fifteen years. It finishes with notes of honey and caramel. Just a little bit decadent. Make this your guilty pleasure.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
