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2018 Luke Lambert Chardonnay

2018 Luke Lambert Chardonnay

$38.99 Per Bottle

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$37.99 (Buy 6 or More)

Cellar to 2028
Yarra Valley
2018
750ml
+
BOTTLE(S)
In Stock, ready for dispatch.More info
$38.99
Cellar to 2028
Yarra Valley
2018
750ml
  • THE BRIEF
  • THE FINER DETAILS
  • EXPERT REVIEWS
  • THE BRIEF
  • 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.

    These are wines made as if the industrial revolution (in wine) was a figment of our collective imagination. 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.

    It's fair to say Luke Lambert hasn't looked back since 'relocating' his Syrah to the Tibooburra vineyard. This southwest sloping site lies in the south-eastern corner of the Valley, near Gembrook, and might be the coolest microclimate of the Yarra. The site is expertly managed by Greg Kerr, the grower who planted the vineyard in 2001. The soils here are considered very unusual for the Yarra, comprising a seam of black volcanic topsoil over yellow clay with a smattering of granite rock throughout. Furthermore, the quality of the clonal material in Tibooburra supplies Lambert with a deeper, darker and more structured Syrah than we typically see in the Yarra.

  • THE FINER DETAILS
  • The handling was pretty similar to previous vintages, wild ferment, ageing in neutral oak (a ten year old, 4,000-litre). With the long, slow ripening leading to 'ripe' stalks, Lambert lifted the whole bunch level to 80% (the highest yet) and the wine was left unsulphured until just prior to bottling, without fining or filtration. "This is the Syrah I've been trying to make for 14 years," states Luke. As an opening statement from such a quietly spoken winemaker, it couldn't be any more definitive. "It's still light in it's feet and framed by crisp acids, but with loads of black pepper spice and the full gamut of red cherry through to sweet blackberry fruit."

    WHAT SHOULD YOU EXPECT?


    Flint, talc, river stone, jasmine and citrus. Slightly pulpy and solids-y from whole bunch pressing and funky juice ferment but with a very clean line of acidity and a lovely drying white wine tannin to frame the wine.

  • EXPERT REVIEWS
  • 95 POINTS

    MIKE BENNIE - THE WINE FRONT


    Plenty of volume and character yet it still has a sense of coolness and certainly the saline acid profile lends tension, talc-like minerally texture and a dribbly-to-crisp finish of high refreshment and pleasure – acid delivers a lot of the wine’s character. Scents of green apple, warm steel, citrus blossom, faint flint.Yup. Sensational, though it will be better with another six months relaxing and filling out, I wager.

    94 POINTS

    GARY WALSH - THE WINE FRONT


    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. Subdued fruit, into lemon rind, citrus, green apple, aniseed, with nutty saline character. It’s savoury, a little kombucha or yoghurt sourness, intense acidity, fine chalk dust texture, and a long perfumed/sour-edged finish. It’s engaging and very good, though likely to polarise.