Howard Park Heritage Museum Riesling 2017 x 12
2017 MUSEUM RELEASE RIESLING
MUSEUM RELEASE
From its beginnings in 1986, Howard Park has made Riesling from the Great Southern
wine region of Western Australia. Since then, our Riesling has grown to become one of
the most collected Rieslings in Australia. To experience the complexity Riesling offers
over time, we set aside a portion of the best vintages of to be carefully cellared under
ideal conditions, then release it as a museum wine after 5 to 7 years.
TASTING NOTES
ORIGINAL RELEASE NOTE (tasted July 2017)
Heady notes of lime skin, fresh citrus and star anise fill the bouquet. The palate’s s lively
citrus and green pear is enriched with lemon curd, baked apple and quince. A soft wet
stone feel, adds texture to the palate and the balanced acidity, a guiding line. This wine
has distinct fruit, floral and spice notes, generosity, length of flavour and fine balance.
RE-RELEASE NOTE (tasted September 2023)
Now at a particularly captivating stage in its evolution, this wine’s youthful exuberance
has softened, making way for a rich and nuanced tapestry of aromas and flavors
that only come with age. Citrus and pear, once vibrant, have faded, giving rise to a
more developed display on the nose with verbena, honeycomb, and apricot coming
to the forefront. Preserved lemon, lanolin, burnt orange, baked apple, nectarine tart,
and beeswax intertwine underneath forming a rich and rewarding bouquet. The
palate harmonises soft, supple texture, minerality, and fruit weight, all underpinned by
balanced acidity and hints of yuzu, grapefruit pith and lemongrass. While easy to enjoy
now, this wine promises even deeper revelations to come as it continues to age and
integrate over the years.
VINTAGE
As the seemingly, never-ending vintage of 2017 came to a close in early May, we reflect
on a most unusual season. The cold, wet winter and spring of 2016 with annual rainfall
above the averages of the past decade, set the stage. Budburst and early spring growth
were slow, and it became evident early on, that the start to vintage would be delayed
by 3 to 4 weeks. In addition, early yield estimates were above average.
Anecdotes of the very cool 2006 vintage began to circulate as summer progressed
in the same, mild fashion. The one bright light was the comparative data of heat
summation between 2006 and 2017 with 2017 still appearing to be warmer. But were
we heading for the perfect calamity of high yields in a cool, wet season?
Fungal diseases began to thrive in the humid and cool conditions as the white harvest
began. Careful fruit selection, fruit removal and some early harvesting were necessary
to retain quality. Across the regions, it was evident some whites would not reach
maturity and would remain on the vine.
By late March the tone of the vintage was less than upbeat as the heavens opened.
The reds were teetering on the edge of disaster, any further rain could turn them into
slush, and our worst fears would be realised. As the mud dried, an Indian summer
was desperately needed and thankfully April delivered with unseasonably dry, warm
conditions throughout. This prolonged, ripening phase allowed the flavours to develop
fully, and the tannins to soften and integrate.
From a vintage of highs and lows, the outcomes were beyond our expectations. Whites
have retained purity and vibrancy, and the reds stunning concentration, beautifully soft
tannins and silky mouthfeel. It was worth the tension!
VINEYARDS
The Museum Release Riesling is an annual blend of the finest cut of free juice from
select vineyard blocks growing on our Mount Barrow vineyard. This vineyard is planted
on a picturesque ridge-top at an elevation of between 285 to 370m, with a vista to the
ocean, 40 kilometres south. The soils, variable in fertility and water holding capacity are
typically composed of a shallow sandy clay loam over ironstone.
WINEMAKING
Each vineyard block is vinified separately in stainless steel tanks. After settling bright,
the free run juice is racked before a long and cold fermentation to preserve regional
character and delicate fruit flavours. Blending occurs in June of the vintage year, with
the objective of showcasing the typicity of each site in the final wine.
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