Museum Release 'Mary McTaggart' Riesling 2010
2010 presented perfect conditions for grape growing in the vale, characterised by mild days with calm breezes and cool nights through February and March. The grapes for this Riesling were deliberately picked in the night to preserve natural acidity and freshness. Only free run juice was processed and fermented cold to ensure the retention of delicate varietal aromatics.
Crisp natural acid has preserved the lime juice flavours of this Riesling while the aromas have blossomed. Crisp acidity creates a zippy finish, enhancing seafood dishes with floral perfume aromas, which have slowly evolved in the cellar.