Tasting Notes
Luke Lambert is a leading producer of Australian Nebbiolo and this is his piece de resistance of the range. Yarra Valley Nebbiolo, fermented using wild yeast and held on skins for 20 days or more before pressing and maturation in large format (2000 litre) French and Slovonian oak barrels. Bottled without fining or filtration. Decant before serving. - Chris L
From the first wines made in his garage, Luke Lambert has evolved his winemaking to be a genuine expression of site and fruit. He doesn't add, tweak, remove or fuss with the wines, utilising natural ferments, no temperature control, no new oak, and no fining or filtration. Just pure juice.
As a young boy, Luke dreamed of being a winemaker. After finishing school, he travelled throughout Europe, experiencing the finesse and elegance of French and Italian wines, before enrolling in a Wine Science degree from Charles Sturt.
On his return to Australia, he was drawn to the Yarra Valley, establishing Luke Lambert Wines in the northern region of Dixons Creek. The wines he produces here are wonderfully perfumed, fine-boned, and elegant expressions of Chardonnay, Syrah and Nebbiolo. They capture the essence of the vineyards that he works with, showcasing just how world-class Yarra wines can be.
Everything he does in the winery is lo-fi, minimal intervention so as not to allow winemaker artifice to eclipse the true voice of the wine. His are wines that so clearly speak of terroir.
Luke also produces the Crudo label, which offers incredible value (for when you don't want to spring for the Estate stuff!) making a Chardonnay and Shiraz. These have a little more grunt and flesh than his black label estate wines, and are definitely worth seeking out.
| Product Type | Wine Red Nebbiolo |
| Volume | 750ml |
| Country | Australia |
| Region | Victoria |
| Sub Region | Yarra Valley |
| Winemaking Practices | Conventional |
| Vineyard Practices | Conventional |