Chalky, limey, quite gentle on the nose to start, but opens beautifully with time in the glass. Baked oaty biscuits, beeswax, melon, with the merest hint of smoke, white flowers and lime leaf. Very energetic and with tantalising, tingling acids and fine, chiselled palate. Pristine lemony-limey fruit, supported by a lick of Brighton rock, grapefruit, crunchy apple, mellow toastiness and wet stones. Very mouth-watering, with tremendous length and structure and that innate coolness of good Adelaide Hills Chardonnay.
The Downer family have been farming on the eastern side of the Adelaide Hills since the 1930s, but it was only in the late 90s that they decided to plant vines. Things got really exciting in 2012, when son Michael returned to the estate off the back of a stint at Shaw + Smith, and with Taras Ochota at Revenir. After some years of winemaking being outsourced, for the first time, Murdoch Hills were made on site by Michael, who has also invested heavily in revitalising the vineyard and moving to organic practices. He has twice been awarded the Winemaker's Choice award at the nationalk Young Gun of Wine Awards, and 2017, was crowned with that very title.
FROM THE PRESS
“It's flinty and fresh, minerally and waxy and chalky, bolstered on rails of lemon-limey acidity following the crunch of green apple and this underlying hazelnut nuttiness through the whole thing. It feels pretty darn serious, actually, and has drinkability writ large. Lovely stuff, toothsome and moreish. Kudos again, Murdoch Hillians. 93 Points,”Mike Bennie, The Wine Front