The Phaeton is a 50/50 blend of fruit from the Murdoch Hill Lenswood Vineyard, and two of the original growers in the Piccadilly Valley who have always contributed to the wine. From the lofty Lenswood site (500 metres), four blocks of clones D5V12 and Dijon 114 and 115 (planted in 1989 and the early 2000s respectively) are used. The complexity of clones adds a dense core of fruit as well as structure and great aromatic fragrance. The Piccadilly sites are planted to clones 114 and 115. The first site lies at 520 meters altitude outside the town of Piccadilly, below Mount Lofty. Its easterly aspect provides Downer with delicacy, pretty aromatics and pure, red-fruited notes. The second vineyard, also with an easterly aspect but in Ashton, sits on a steep slope at 560 meters on quite shallow sandstone and hard soils, and adds forest floor complexity. Downer handled each parcel separately, both with a portion of whole berries and whole bunches (17%). The whole bunch portion was pulled back dramatically this year as small yields and a low juice-to-stalk ratio meant a more restrained approach was required. Fermentation occurred in stainless steel followed by maturation, mostly in puncheons with a small amount in barrique (approximately 25% new) for eight months.