Luke Lambert is undoubtedly one of the hottest names in Australian wine. His thoughtful wines, crafted from exceptional sites in the Yarra Valley, have struck a chord with wine drinkers in Australia and around the world.
Luke belongs to the new wave of Australian winemakers that make wines we like to drink— wines with fresh acidity, pure fruit, and limited oak influence. He started out with 1,000 kg of fruit, a small basket press, a tank and a 30-year-old barrel. A few vintages later, not much has changed. Luke makes his single-vineyard wines from sites with poor, rocky soils in elevated pockets of the Yarra Valley, The fruit is handpicked and wild fermented with no temperature control, new oak, filtration, or fining, and sulphur is used sparingly. These are wines of remarkable quality and character, and we are delighted to be working with them.
Luke’s flagship Syrah comes from the coolest section of the Tibooburra vineyard. He uses 40% whole-bunch fermentation here, a long maceration and ageing in a large, 30 year-old barrel. The result is astonishing— an amazing nose of spice and violet perfume, backed up by incredible depth and structure on the palate. A touchstone example of cool-climate Yarra Syrah.