Museum Release Semillon

Keith Tulloch Museum Release Semillon draws from the estate vineyard on Hermitage Road in Pokolbin. The 1968 plantings are today among the Hunter Valley's finest Semillon vineyards.

The fruit is hand harvested, destemmed and crushed immediately. It is then loaded directly into a press, which is run on a gentle cycle to extract only the purest juice.

The juice is cold settled, racked and fermented in stainless steel tanks with a neutral pure yeast culture. The ferment is strictly temperature controlled to maximize varietal freshness. There is no malolactic fermentation or fining.

At bottling, the wine does not see fining. The bottle is then tucked away in the cellar for a number of years to develop before it is released.

Bright straw green, Keith Tulloch Museum Release Semillon retains crisp citrus freshness and fine layers of flavour alongside burgeoning mature characters of biscuit and honey.

Though it has already aged in bottle, it will develop further. Cellaring potential is seven years from release.