In some circles, Michael Downer’s ‘Murdoch Hill’ label does not have the crafty kudos of the Artisan Series, yet the wines are made with the same care and attention and in a broadly similar mould. This bottling hails from estate-grown fruit from an east-facing block planted in 1998 (where organic practices are employed). The fruit was fermented wild in open-top fermenters with a 15% whole-bunch inclusion lending an impressive aromatic lift. Maturation took place mainly in old barriques with a small portion (15%) in new—Michael Downer is seeking complexity from fruit rather than oak.