Two-thirds of the 2021 Tilbury was drawn from two vineyards in the Piccadilly Valley, and the remainder from Lobethal. The Lobethal site is close to 500m of elevation and has soils that are loaded with ironstone, contributing fruit with a classic flinty expression and powerful drive. The Piccadilly soils are varied, with sandstone, sandy loam and ironstone.
The 2021 was hand-harvested and whole-bunch pressed into puncheons, demi-muids and a smattering of barriques, for wild fermentation and then maturation for nine months (only 15% new wood). This year saw full malo—thanks to early flavour development and impressive acidity, Downer felt the wine could hold this to assist in “smoothing out the edges”. The wine was left unsulphured until late spring. Lees stirring was employed over winter for freshness, and to add another dimension of flavour.