This is the inaugural release of Murdoch Hill’s Jupiter Sangiovese, but not its first rodeo with the variety. Winemaker Michael Downer has been working with Sangiovese from a well-established vineyard in Forreston in the northern sector of the Adelaide Hills since 2019. For years, he used the fruit to make his bright, savoury rosé and often included a portion in his Red Blend. The 2023 season was cool in the Hills, providing long hang-time for the Sangiovese. The resulting quality was too good for Downer to resist bottling his first Sangiovese red.
The vines were planted in 1996 at 500 metres on steep, west-facing slopes in soils rich in ironstone. The wholly destemmed fruit fermented in tank. After 10-14 days, the wine was pressed to seasoned barriques for nine months, followed by a further nine months in a single seasoned foudre. “The extended maturation allowed the wine to knit together beautifully,” Michael explained. “There’s a lovely red fruit profile, with true Sangiovese tannins and delicious savouriness, too.” It’s a bright, medium-bodied Sangiovese, full of red fruits, spice and subtle woody herb notes.