2008 Museum Release Riesling

2008 Museum Release Riesling

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Product Description

Selected parts of our Bowral Riesling block were identified as having exceptional flavour and acid structure. Following selective picking in the vineyard, the juice was cold fermented at 12 °C. Constant tasting towards the end of ferment to find a balance point between flavour, sugar, and acidity, resulted in the fermentation being arrested at 14 grams of sugar/litre at a final alcohol level of 10.4%.

As this wine has elevated natural acidity, the wine can sustain an “off-dry” level of sugar without tasting overtly sweet. In fact, the combination of flavour, acid, and residual sugar act synergistically to reveal a Riesling style with impeccable line and length, incredible palate structure and texture, and a finish that lingers for a very long time.

After 10 years ageing the colour has turned quite golden with some green tints sprinkled through. There is still the characteristic lime and citrussy grapefruit, with some mature toasty aromas. The palate has harmonised well boasting a gloriously balanced palate that is focused and classy. Lively palate flavours of lime, lemon and grapefruit explode in the mouth accompanied by a luxurious texture.

This wine illustrates well the ability of Riesling to age.

Fantastic Summer luncheon wine due to its low alcohol level, great as an aperitif, and perfect with fresh seafood such as pan fried fish with lime and lemon zest.



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