Current Vintage: 2019
Vintage may vary during the year. If you are looking for a specific vintage, please get in touch.
The racy, textural Sulky Blanc has evolved over the years, and 2019 brings us 100% Riesling. Downer half jokes that he made the shift to Riesling to have his own yum cha wine. We like it! A small vineyard grown on ironstone-rich soils in Macclesfield (in the southern parts of the Adelaide Hills) provides the lion's share of the blend. A parcel of fruit is also taken from Lenswood, picked a few weeks later.
Both parcels were wild-fermented in a 1500-litre oval cask and 10-year-old barriques with partial skin contact, before the blend spent two months in barrel on lees, followed by two months in stainless. Downer retained 6g/L residual to balance the wine's crunchy acidity and support its lip-smacking lemon sherbet/melon fruit spectrum. Another terrific wine from this talented maker.
The Adelaide Hills are certainly alive - perhaps not with the sound of music - but rather, vast quantities of unique wines that circulate through the region's pristine body. This region is still a new kid on the Australian wine block - but is producing finessed cool climate classics such as Sauvignon Blanc and Pinot Noir. Hipster’s will be happy in the Adelaide Hills too, with the region being home to a plethora of alternative varietals such as Blaufrankisch and Gruner Veltliner.
The Hills are chock full of cellar doors serving up the best of the region's food and wine output. The cooler climate that comes with altitude serves as an important point of difference from the warmer regions in Adelaide - tarty and acidic wines dominate over the more ripe fruit that can be found elsewhere in the State of Adelaide.