Complex, textural, seductive yet vibrant and lip-smackingly delicious--this is pretty much everything you could hope for a bottle of rosé to deliver. And Lambert's gone and dropped the price. Crazy boy.
It's a blend of 80% Syrah and 20% Denton Nebbiolo; whole bunch pressed, the cloudy juice sent to tank for wild ferment and wild malo before storage in 5,000-litre French oak foudre. Bottled, as usual, without filtration. Paler and more coppery that last year, this is an outstanding dry rosé by any measure. Luke himself reckons it's the best he's produced yet. Zero argument from us.
Whole bunch pressed with roughly a third of the juice fermented on full solids in old French oak; wild ferment & wild malo and aging on lees.
Bitter orange, raspberry, pebbly-crunch, botanicals, strawberry husk, carrot juice, ginger, tar, roses. Lot's going on, but bone dry finish. Livewire wine. Alcohol - 12.5%
GARY WALSH - THE WINE FRONT
Funny thing to say, but when I first tasted this, it reminded me of a blood orange, with a little carrot (earthy) and fresh ginger in the blend: a healthy feel to it, as it were. It's juicy and fresh, but has restraint, and a fine chalky texture. The acid line is clean and driving, and the finish is particularly long and well-defined, tannin licking playfully. There's a little campari/orange rind twist in the aftertaste, which is gustatory and encouraging. Outstanding.'