Luke Lambert is a man of many talents, but perhaps his greatest is in the way he makes Nebbiolo. There has been a slow, steady increase in plantings of Italian varieties in Australia. These are grapes that are naturally well suited to a warm, dry climate and as a result, flourish 'Down Under'.
This Nebbiolo, grown in the Yarra Valley, is just exceptional. Vibrant, precise and with incredible structure, bursting with notes of dark cherry, menthol and a complex, herbal finish. Made in tiny volumes, and in high demand, this is a wine to snap up fast before it's gone.
Lambert was inspired by his experience making wine in Piemonte and firmly believes that "...the shape of a wine should be governed by what soil you’re on, the aspect, the amount of sunshine and rain." In other words, the personality of a wine comes from its place
Lambert works with vineyards in poor, rocky and elevated pockets of the Yarra Valley. All wines are handpicked from single vineyard sites. They are wildly perfumed with moderate alcohol, fresh acidy, chalky tannins, and little oak influence. They are made as if the industrial revolution (in wine) never occurred. Luke uses wild ferments without temperature control, hand plunging, long macerations, 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 sense of place of these wines. They're classics that deserve a place on your table and in your cellar.