Description
“LL is a genius. One of the most gifted winemakers in the country.” Gary Walsh, The Wine Front
It’s been almost a decade since Lambert’s daring, handcrafted and joyously aromatic wines first made their way down from the Yarra Valley and on to the lists and shelves of Melbourne’s finest wine establishments (and a few of Sydney’s).
Lambert is obviously inspired by his experience making wine in Piemonte and Australia yet firmly believes that the personality of a wine will be dictated by its “place”. Lambert’s source vineyards (in poor, rocky and elevated pockets of the Yarra Valley) are therefore managed in order to bring out their unique geographic signature in the final wines.
All Luke Lambert wines are handpicked and of single-vineyard origin. They are wildly perfumed with moderate alcohol, fresh acidities, powdery tannins, and limited oak influence. Luke’s methodology includes wild ferments without the aid of temperature control, hand plunging, long macerations (with plenty of whole-bunch for the Syrahs), basket-pressing, gravity rather than pumping, old oak, and no fining or filtration. Lambert’s belief that “..the best wines have always been made by feel and are always sourced from unique and interesting vineyards that have natural balance and grow grapes full of character…” comes through strongly in the remarkable complexity and placeness of these wines.
This is sourced from the windy, east-facing slope of the Tibooburra vineyard, a site where the poor volcanic soils (with seams of yellow clay and eroded granite) offer up the low yields and intensely flavoured berries that are sine qua non to Lambert’s minimal-intervention style. “The volcanic soils of the Tibooburra Vineyard are most evident here”, notes Luke, adding that, “because of the elevation of the Tibooburra vineyard and the aspect, the wines hold their acid structure and elegance and sail through the hotter years.”
This year also sees a small but significant label change. The winery will henceforth be known simply as “Lambert Wines”, with the move reflecting the importance of Luke’s partner Rosalind and daughter Oliveon the day-to-day running of the business. The label now carries just the family name to reflect everyone’s efforts.
The winemaking follows Luke’s typical approach—whole-bunch pressing, wild yeast fermentation, old oak foudre, no temperature control, zero fining or filtration and minimal sulphur, with occasional lees stirring for six months or so. The power of the site shines through and you’d never guess this was a warm year. In fact you’d swear the opposite was the case! It’s a super steely, tightly wound Chardonnay, in some ways still surfacing from its bottling. Give it lots of air, time in the cellar or drink it at a cool room temp, and you’ll find plenty of smoky, pithy, yellow grapefruit, and crunchy white peach fruit coming through as well as flinty, smoky notes and punchy acidity. The finish is long and spicy with hints of quinine and juniper.
95 points, Gary Walsh, The Wine Front “Subtle chamomile and honey mint perfume, white peach and lemon barley water. It’s flinty and tight, but kind of gentle too. A wine of delicacy and quiet charm, just enough flavour, cool, clean and saline, with crunch, Japanese ginger, and ripe lemon in the aftertaste. It’s a beautiful and most refreshing thing to drink. I love it.”
RRP $45 Our Price $38.99 LIMITED STOCK!
Reviews
There are no reviews yet.