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.
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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