“2004 Eden Hall Museum Release, for me, showed great depth and complexity. Lemon curd and toast combine beautifully with savoury nuances in a fresh, dry palate. Otton agreed, adding, ‘Lovely development, with spun sugar and honeysuckle characters on the nost. Waxy aromas. Savoury with a touch of walnut. Elegant, with lively acidity, yet soft and flowing.’ The wine has aged well and will gain further richness over the next few years should you want it.”
Gourmet Wine Traveller, January 2012
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