The first time we tried Luke Lamberts Syrah was in a blind tasting, and everyone (us included) thought it was top Crozes Hermitage. Imagine our surprise and immense pleasure to know it was in fact cool-climate Australian Syrah from the Yarra Valley. We've been hooked ever since. An astonishing wine packed with spice and violet perfume, backed up by incredible depth and structure on the palate. A show stopper.
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.