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.
Complex, textural, seductive yet vibrant and lip-smackingly delicious--this is pretty much everything you could hope for a bottle of rosé to deliver. A blend of 80% Syrah and 20% Denton Nebbiolo; whole bunch pressed, the cloudy juice sent to tank for wild ferment and wild malo before storage in 5,000-litre French oak foudre. Bottled, as usual, without filtration. Paler and more coppery than last year, this is an outstanding dry rosé by any measure.
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