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 vineyard: The Nebbiolo block sits half way up Denton’s North Western slope, in the middle of the Yarra Valley, where it catches all the available sunshine hours. The soils here, granitic sand over granite bed rock, provide a very special and unique terroir for the Yarra. It’s this soil, along with the climate and variety, that gifts the wine much of its brightness, fresh red fruit and floral perfume, as well as its fine tannins.
The vintage: A warm dry growing season, the earliest harvest Lambert’s seen in this Nebbiolo block, allowed the harvesting of superb fruit with plenty of colour and power. The beauty of this block is that the Nebbiolo keeps its acidity even in the warm/dry years.
The winemaking: Fully destemmed, wild yeast fermented and held on skins for 20 days with frequent plunging and foot stomping. No temperature control. Pressed into 2 x 2200 litre oak (1 x Slavonian foudre and 1 x French foudre) and left unsulfured for 18 months, prior to bottling, without fining or filtration
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