The racy, textural Sulky Blanc has evolved over the years, and 2020 brings us 100% Riesling. Downer half jokes that he made the shift to Riesling to have his own yum cha wine. We like it!
A small vineyard grown on ironstone-rich soils in Macclesfield (in the southern parts of the Adelaide Hills) provides the lion's share of the blend. A parcel of fruit is also taken from Lenswood, picked a few weeks later. Both parcels were wild-fermented in a 1500-litre oval cask and 10-year-old barriques with partial skin contact, before the blend spent two months in barrel on lees, followed by two months in stainless.
Downer retained 6g/L residual to balance the wine's crunchy acidity and support its lip-smacking lemon sherbet/melon fruit spectrum. Another terrific wine from this talented maker.