This modern classic is sourced from a selection of what Michael Downer refers to as “our best parcels of fruit from higher elevated parts of the Adelaide Hills, of which Piccadilly Valley forms the lions share”. These sites include a core plot of 35-year-old vines planted at 560 metres elevation. With over one metre of rain annually (together with the Piccadilly Spring underground water source), dry growing is an easy proposition here. As a whole, all three vineyard sources contribute a mix of clones, aspects and soil types to produce Murdoch Hill’s finest expression of the vintage and the Adelaide Hills.
Whole bunch pressed, the juice was settled for less than 24 hours and rough racked to puncheons and tight-grained French barriques (60% new) for nine months. Approximately 85% of the wine went through malo. The wines were then assembled to tank to rest for a few months before bottling in February.