Luke Lambert needs little to no introduction anymore. Slowly making his way onto first-class wine lists and in boutique shops over the last decade, he garnered attention for his low-intervention approach to winemaking and his wildly perfumed wines with moderate alcohol, fresh acidities, powdery tannins, and limited oak influence.
This week we have another stellar release from Luke with his 2018 vintage, but, as is always the case with his stuff, quantities are limited so first in best dressed!
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Wild yeast fermentation, wild malolactic fermentation, no temperature control and matured in old, large format oak. Bottled without fining or filtration.
"Invariably interesting style of Chardonnay from LL. It’s a bit Yarra v Jura v Chablis, but for all that, very much its own thing. Without wanting to typecast, this is more a Mike Bennie style of Chardonnay than a Campbell Mattinson one.
Subdued fruit, into lemon rind, citrus, green apple, aniseed, with nutty saline character. It’s savoury, a little kombucha or yoghourt sourness, intense acidity, fine chalk dust texture, and a long perfumed/sour-edged finish. It’s engaging and very good, though likely to polarise." - 94 Points, Gary Walsh, The Wine Front
Syrah - $36
Fermented using wild yeast with 80% whole bunches included. Matured in old, large format oak (4000 litre cask) before bottling without fining or filtration.
"Many people know I don’t go a bunch on Shiraz, or more precisely, I have quite specific needs. Luke Lambert is the Jim Clark of winemakers.
Neon purple, perfume, pepper, boysenberry, blackcurrant, honey biscuits. It’s light to medium-bodied, intense small berried black fruit, plenty of bunch and spice, highlight is ultra-pure mineral water acidity, fine chalky tannin, and a long crisp peppery finish. Wonderful delineation and expression of Shiraz. Often not for everyone, but works for me. And so often you are defined by what you don’t do." - 96 Points, Gary Walsh, The Wine Front