Murdoch Hill’s delicate and fine-boned Sulky Riesling comes from 20-plus-year-old vines on a small, sustainably managed vineyard in Macclesfield in the southern reaches of the Adelaide Hills. These well-established vines lie on ironstone bedrock.
The fruit was picked by hand and pressed as whole bunches to 1500-litre foudres for spontaneous fermentation. It matured for three months on fine lees before being moved to tank for another two months before bottling.
It's another beautifully crafted release from Michael Downer, teeming with springtime freshness. White florals, citrus and a mineral edge form a powerful core of flavour, supported by chalky texture and fresh, driving acidity. It’s a textural and mouthwatering release, far from your average South Australian Riesling.