"A very enticing nose of white peaches, lemon juice and grapefruit peel with crushed stones, wet chalk and flint, as well as attractively integrated, hazelnutty oak. The palate has a very succulent, fresh and fleshy feel with a beautiful core of concentrated lemons and peaches. So intense and so balanced, the succulent, lemon and grapefruit finish is impressively pure and powerful. Drink or hold. Screw cap."
96 Points, Nick Stock, Jamessuckling.com
The Tilbury Chardonnay is drawn predominately from a vineyard in the Piccadilly Valley, with the remainder sourced from mature vines in Lobethal and Kenton Valley. All the vineyards sit between 450-550 metres altitude, and are planted to a wide range of clones, including Bernard, C76, C95, C96 and Mendoza.
All the fruit was hand-harvested, de-stemmed and pressed straight to French oak (including 30% new large format) for natural fermentation. Recent years have increasingly seen Downer seek to minimise any impact that oak may have on his wines with tighter-grain, low toast vessels coming to the fore. To balance the intense freshness of the high-grown fruit, Downer allowed part of the blend to finish its malo and, he has also played with a little with lees stirring during the wine's nine months on solids.
Lifted with lime, white flowers supported with a wet stone and nutty complex character. Citrus, green apple and grapefruit driven on palate with a mineral textural element supported by lively acidity and structure.