Description
Murdoch Hill vineyard is in the undulating hills of Oakbank in the Adelaide Hills. Planted by the Downer family in ’98 but the excitement began in 2012 when Michael (family’s youngest) took over the reins after working at esteemed wineries: Vietti in Piedmont; Bests in Great Western (initiated his Pinot Meunier fascination) & Shaw & Smith. He brought winemaking in house to have absolute control (previously outsourced to neighbouring winery) and adopted minimal intervention including wild yeasts, whole bunch ferments, extended skin contact, older wood maturation, no fining, filtration and minimal sulphur. He introduced the Artisan range of single parcel high altitude offerings sourcing fruit from vines in Lobethal, Basket Range and Uraidla high in the Piccadilly Valley …. juicy, vibrant wines that highlight the detail and freshness of each site.
Downer was a Young Guns of Wine finalist in 2014, joint winner of the ‘Winemaker’s Choice’ in 2015, finalist again in 2016 and winner in 2017! In the same year he was awarded Young Winemaker of the Year by Australian Gourmet Traveller Wine Magazine! Very compelling getting vote of approval from his peers!
The Phaeton is a 50/50 blend of fruit from the Murdoch Hill Lenswood Vineyard with two growers in the Piccadilly Valley who have always contributed to the wine. From the lofty Lenswood site (500 metres), four blocks of clones D5V12 and Dijon 114 and 115 (planted in 1989 and the early 2000s respectively) are used. The complexity of clones adds a dense core of fruit as well as structure and great aromatic fragrance. The Piccadilly sites are planted to clones 114 and 115. The first site lies at 520 meters altitude outside the town of Piccadilly, below Mount Lofty. Its easterly aspect provides Downer with delicacy, pretty aromatics and pure, red-fruited notes. The second vineyard, also facing east but in Ashton, sits on a steep slope at 560 meters on quite shallow sandstone and hard soils. It adds forest floor complexity.
Downer handled each parcel separately, with a portion of whole berries and whole bunches (17%). The whole bunch portion was pulled back dramatically this year as small yields and a low juice-to-stalk ratio required a more restrained approach. Fermentation occurred in stainless steel followed by maturation, mostly in puncheons with a small amount in barrique (approximately 25% new) for eight months.
2023 is here
Reviews of 2022:
94 points, Mike Bennie, The Wine Front “Quite a meaty scent, shiitake mushroom, truffle too, some minty lift, pretty exotic spice notes too with dark cherry the mainstay of fruit character. Silky texture, quite light on overall but a better word is understated and lively in a subtle mode. That equals charm. Nice grip to fine, lacy tannin profile too, and feels pure and refreshing to drink. Good gear, is the message.”
94 points, Nick Stock, jamessuckling.com “A translucent ruby. The mouthfeel barely nudges mid-weight. Yet there is something rather beautiful about this. Subtle aromas of red cherry, ume, peony and musk burn with an incendiary glow, casting an initial awkwardness and the vegetal whiff of whole bunches aside as the wine opens with air and the trajectory of fruit sweetness grows. Nothing trop, mind you. Everything in good measure. The tannins, detailed. The freshness, contagious. This is a pinot brimming with charm and the capacity for haunting complexity with mid-term cellaring. Drink or hold.”
RRP $59 Our Special Price $49.99 when you buy 6 or more of this wine.
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