“Hello again, Murdoch Hill. One of the most consistently good wine producers coming out of South Australia, with a raft of interesting wines, side by side with more ‘classic’ renditions, and all typically well priced.” Mike Bennie, The Wine Front

Fruit was drawn predominately from a vineyard in the Piccadilly Valley, with the remainder sourced from mature vines in Lobethal and Kenton Valley. All the vineyards sit between 450-550 metres, and are planted to a wide range of clones, including Bernard, C76, C95, C96 and Mendoza. All the fruit is hand-harvested, de-stemmed and pressed into older French oak, including foudre, for natural fermentation. To balance the intense freshness of this high-grown fruit, Downer has allowed part of the blend to finish its malolactic fermentation and he has also played with a little lees stirring.

"A very enticing nose of white peaches, lemon juice and grapefruit peel with crushed stones, wet chalk and flint, as well as attractively integrated, hazelnutty oak. The palate has a very succulent, fresh and fleshy feel with a beautiful core of concentrated lemons and peaches. So intense and so balanced, the succulent, lemon and grapefruit finish is impressively pure and powerful. Drink or hold. Screw cap." 96pts - Nick Stock - jamessuckling.com