All Saints Estate will offer the exclusive opportunity to acquire some of their most precious back vintages from their Family Cellar this June, with the inaugural edition of the Museum Release.

The Museum Release collection will be released Tuesday, 7 June and available through registrations only, with wines starting at $95 per bottle.

Registrations to purchase the Museum Release are now open on allsaintswine.com.au/museum.

The first edition of the Museum Release features 25 back vintages which can either be purchased individually or as part of a curated pack. Hand picked by winemaker Nick Brown, the wines have been selected based on their rarity and point of maturity.

“Rutherglen is arguably Australia’s most historic wine region. Our Family Cellar reflects this history with old vine wines cared for over the last three decades,” says Nick Brown, Winemaker, All Saints Estate.

He adds, “Optimal storage conditions have allowed the wines to be perfectly aged, and wine enthusiasts will be able to enjoy these treasured vintages at their peak, without needing to cellar it themselves. We look forward to sharing this collection with those who are as passionate about wine as we are.”

The list includes nine vintages of the Family Cellar (black label) range, including the 2004 All Saints Estate Family Cellar Shiraz and the 2007 All Saints Estate Family Cellar Marsanne; limited releases of Alias II (a unique Shiraz Muscadelle blend) and Pierre, a Bordeaux inspired blend named after the Brown’s late father, Peter.

The curated packs (two, four or six bottles) showcase either variety or vintage; with Nick Brown selecting 2008 and 2013 as the best vintages from this collection.

The Family Cellar was launched by the Browns in 2003 to house their most cherished wines, building a library for the next generation of wine connoisseurs. Located under Bonnie - the original bottling hall for All Saints Estate in the late 1960s - the wines have been aged in an architecturally designed and self-cooling underground cellar.

Photo credit by Kristoffer Paulsen

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