2017 Murdoch Hill Artisan Sulky Blanc, Adelaide Hills

This textural aromatic blanc is just in its sophomore vintage. So far, so delicious. Last year's Sauvignon has been shelved in favour of more Riesling (Macclesfield) which now makes up 70% of the blend and Pinot Gris from Lenswood. Roughly 25% of this wine was fermented on skins for 1-2 weeks and the Pinot Gris was sent to older barriques to, again, build texture and softness to the wines. Overall 50% of the components spent some time in older barriques resulting in a lip-smacking, textural number with lime and pear aromatics and fine persistent acidity with mouth-watering melon and lime flavours that linger onto a chalky textural back palate. He's on fire, that Michael Downer.

A top of the hill blend of Adelaide Hills riesling and pinot gris. Natural ferment and maturation in older oak. I like that winemaker Mickey D Downer said 'intriguing spices' in regards to the gris component. 'Intriguing spices' is pretty damn sexy language. Whoo. Shows green pear, rose petal pot pourri, ginger, preserved lemon scents. Very attractive. Light, glossy texture, cool, white pear fruit flavours, lick of sweet spice. Even, soft, easy drinking white of pleasing character and suppleness. Such a good drink, actually. Lovely stuff.