Michael Downer crafts this Sauvignon Blanc from a parcel of 20-year-old vines rooted in the sandy mineral soils of Murdoch Hills' high-altitude Oakbank Vineyard in the Onkaparinga Valley.
Thirty per cent of the wine was warm-settled to retain solids, and naturally fermented in older barriques for texture and structure. The remainder was hand-picked and chilled overnight, then crushed and gently pressed to tank. The resulting wine is signature Murdoch Hills: citrus-driven Sauvignon of juicy, bright and mouth-watering appeal.