Luke Lambert Nebbiolo 2016

Luke Lambert Nebbiolo 2016

Yarra Valley, Victoria   |    750ml   |    13.5%

“Wonderful wine.” - Mike Bennie

Luke Lambert is widely recognised as one of Australia's most talented and passionate winemakers; his Nebbiolo has established itself as a benchmark Australian example. The newly released 2016 Luke Lambert Nebbiolo is another brilliant example of Yarra Valley Nebbiolo, fermented using wild yeast and held on skins for 20 days before pressing and maturation in large format (2000 litre) French and Slovonian oak barrels.

Bottled without fining or filtration (we suggest decant before serving), the 2016 Luke Lambert Nebbiolo offers a darker fruit personality than the 2015 vintage, as well as greater palate weight and more fruit richness. Freshness is not a problem, however, as there is good acidity and as the vineyard settles down, Lambert is producing wines with more tannin with each passing season. In Luke’s words, “The 16 is a bigger, firmer, darker wine than the 2015. I guess at this stage the perfume is less obvious, with more bass than treble.”

With only very limited stocks available, the 2016 Luke Lambert Nebbiolo is likely to be snapped up quickly. 

"It’s hard to separate this wine from any great nebbiolo’s in the world with its firm, ribbons of tannin, sour cherry acidity, lean, reserved feel and suggestions of earth, tar, char, dried flowers. It’s a beautiful, charismatic drink, structured, complex, lean and intense, with a reserved nature that grows and builds as time and air and space happen around the wine. The tannins are glorious, sticking under gums and yet compact and precise as the wine is sipped on. It’s perfumed as all get out too. A wine celebrating definitive character of the variety, drinkability, reserve and potential - it’s kept off higher praise as it’s length is just shy of full at present. Wonderful wine. Rated: 94+ Points Tasted: JAN18 Alcohol: 14% Price: $60 Closure: Diam Drink : 2018 - 2030+"- Mike Bennie, The Wine Front.

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$59.90
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.
1
Victoria
Yarra Valley
750
13.5
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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