All Luke Lambert wines are handpicked and of single-vineyard origin. They are wildly perfumed with moderate alcohol, fresh acidities, powdery tannins, and limited oak influence. These are wines made as if the industrial revolution (in wine) was a figment of our collective imagination. Luke’s methodology includes wild ferments without the aid of temperature control, hand plunging, long macerations (with plenty of whole-bunch for the Syrahs), gravity rather than pumping, old oak, and no fining or filtration.
'Boysenberry, cracked pepper, a certain sweet grassy perfume, brown bread and vanilla. Medium bodied, deft and articulate, flavour and impact without heaviness, ripples of ultra-fine tannin, again that cracked wheat/brown bread thing, and a very fine and long finish. You want Australian ‘Syrah’? You got it.'
96 Points Drink : 2019 - 2028+
Gary Walsh, winefront.com