Luke Lambert is widely recognised as one of Australia's most talented young winemakers. A passionate winemaker with a strong European influence, Lambert is a strong advocate of natural processes in winemaking; these include wild ferments, hand plunging, long maceration, basket pressing, gravity rather than pumping and no fining or filtration.
"Previous vintages for the Crudo Chardonnay have come from the red volcanic soils of Tibooburra. The 2016 comes off the Denton block, a northwest facing slope of granitic sand over heavy granite boulders. Luke notes the Denton soils and aspect bring a clearer acid line to this year's wine. The winemaking credo follows last year's blueprint, mostly. This vintage, 30% of the Chardonnay was fermented "Carbo Blanc" (as whole bunches) while the remainder was whole bunch pressed. Wild yeast fermentation, old oak, no temperature control, zero fining or filtration and minimal sulphur, but Luke notes went to large (5000 litre) French oak Foudre for maturation. It bursts in the mouth; charmingly textured, tangy but complex, complementing funky, "solids-y" savoury notes with pithy, mouth watering citrus."
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