Museum Release: Premium wines aged and presented at their best

Museum Release: Premium wines aged and presented at their best

Many wines don’t need ageing to enjoy, but anyone who has tried any that do will have a story to tell about it: there is something uniquely magical about opening a bottle that’s sitting on its plateau of drinking perfection. It’s what inspires people to collect wines, build up a cellar and invest in the pleasure of future enjoyment.

Sourced expertly

One of the many benefits of being a member of The Wine Society is that, as a member-owned co-operative, we are in a unique position to bring you this experience, with all the ageing done for you before the wines are even offered for sale.

Thanks to this unique mutual business model, our buyers are able to buy fine wines when they are first released, and to mature them in the ideal storage conditions of our cellars until they are satisfied that the wines are at their best.

It’s an accountant’s nightmare, but a wine lover’s dream!

Aged patiently

Being able to offer these wines is one of the most satisfying things we can do as wine merchant. In recent years we’ve presented selections from individual regions in our Fine Wine Collections, and showcased individual growers’ wines like Penfolds in Australia and Bodegas Muga in Rioja.

Now, with a new name – Museum Release – we have been releasing wines from across a wide range of regions for our members’ delectation.

Drinking perfectly

To qualify as a Museum Release, a wine needs to have been kept in our cellars for an absolute minimum of four years for red wines or two years for white wines; but ultimately the decision on when to release these wines is down to the palates of our expert buyers.

You’ll see our Museum Releases highlighted in our printed material from now on, and do keep an eye on our Museum Release page for the latest additions that have been deemed ready to release and for you to enjoy.

Martin Brown

The Society's Managing Editor

Martin Brown

Martin joined our team in 2011 having worked as a professional scribe in various capacities. He is responsible for much of our online and printed communications and is a regular contributor to our Discovery pages.

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