Medium bodied, juicy and up-front as at now, with fine acidity, plenty of supple brick dust tannin, and a redcurrant sauce and scented finish of fine length. It demands a decant now, to shake off some of the youthful jellied fruit, but the structure and flesh here is excellent. Excellent.
Luke Lambert is one of the young guns of the Yarra Valley. His wines are distinctly ‘old world’ in style, with his philosophy being all about wines reflecting their place and terroir, and of minimal intervention in the winery.
Luke Lambert graduated from CSUs wine science course in 2002, aged 23, cramming in winemaking experience at Mount Pleasant, Coldstream Hills, Mount Prior, Poets Corner, Palliser Estate in Martinborough, and Badia di Morrona in Chianti. He purchases grapes from quality-conscious growers in the Yarra Valley and Heathcote. He has now settled in the Yarra Valley, leasing slightly less than 1 hectare of Heathcote nebbiolo, and larger amounts of Yarra Valley shiraz and nebbiolo. The wines are wild yeast-fermented and bottled without fining or filtration.
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