Luke Lambert Crudo Shiraz 2016

Luke Lambert Crudo Shiraz 2018

Yarra Valley, Victoria   |    750ml   |    13%
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.

The 2018 Luke Lambert Crudo Shiraz is designed to be approachable in its youth with no new oak and half the volume matured in 30-year old wood and half in tank. The result is a beautiful medium-weighted Shiraz that is texture and supple, framed by crisp tannins, dried-herb and savoury notes.

"94 Points. As good as ever. Blueberry, blackberry, grilled meat and pepper, stalky and floral perfume. Medium-bodied, cool, spicy and meaty blue fruits, ripe fleshy and silty tannin, crisp fresh berry acidity, and no nonsense on the finish with tannin making a sure play with pippy fresh berry fruit in the aftertaste. Spot on. Alcohol: 13% Price: $28 Closure: Screwcap Drink: 2019 - 2028" - Gary Walsh, The Wine Front.

Availability: In stock

$24.90
Only available for purchase in 6 bottle increments.
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.
6
Victoria
Yarra Valley
750
13
Luke Lambert’s Crudo Shiraz has always been about youthful charm; a young, vibrant, juicy red, with the Yarra’s granitic Denton Hill outcrop helping to tick all those boxes. It's a warmer site than the Tibooburra vineyard, where the Estate Syrah is sourced, and so the wine is naturally juicier and more primary fruit-driven. In 2018 Luke believes he’s made the finest Crudo ever and we totally agree. It’s super perfumed and super delicious with loads of dark cherry and blackberry fruit goodness and spicy, garrigue-like complexity and freshness.

“We are trying to build more muscle from the whole bunches and crushing the whole bunch berries: i.e., less cab-mac, and more extraction from the skins and stalks.” says Luke. There were 90% stems used but you wouldn’t know it. As is the norm, the wine is fermented wild and raised in the shed’s 5,000-litre old oak cask before bottling without fining or filtration. Brilliant value from a gifted winemaker.

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