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  • Low yields and intensely flavoured berries that are sine qua non to his minimal intervention style
  • 2017 - a vintage Luke reckons may be the best he's seen.
  • Luke believes his ‘17 Chardonnay will be slower to come around than usual
 

Tasting Notes
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Colour Pale-Straw
Nose "Flint, talc, river stone, jasmine and citrus." Winemaker
Palate "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." Winemaker
Food Pairing Perfect with light and delicate food such as raw and lightly cooked shellfish like crab and prawns, steamed or grilled fish, fish pâtés, fish, chicken or vegetable terrines and pasta or risotto with spring vegetables.
Cellaring 5-10 Years
Notes Luke Lambert is widely recognised as one of Australia's most talented young winemakers. A passionate winemaker with a strong European influence, Lambert is a strong advocate of natural processes in winemaking. This 2017 Luke Lambert Crudo is a complex, flavoursome Yarra Chardonnay with all the character and funkiness we've come to expect from Luke Lambert.
Variety Chardonnay
Body Light Bodied
Oak Type French Oak
Vintage 2017
Region Yarra Valley
Country Australia
Sustainability None
Alcohol 12.5%
Bottle Size 750ml (Bottle)
Closure Stelvin
Luke Lambert
One of the most talented young winemakers in the Yarra Valley, Luke Lambert uses natural processes and hand-picked, single-vineyard grapes to achieve an organic complexity in his wine. Sourced from unique vineyards throughout the Yarra, Lambert's wines are typically prepared using old-fashioned methods. Wild fermentation, hand-plunging, long maceration, basket pressing and a lack of filtration all work together to capture each vine's natural idiosyncrasies.



With all of the Yarra Valley to choose from, Lambert favours vineyards where the conditions are often challenging but the character is always rich - his pursuit of compelling terroir is something at which to marvel.



The Denton Vineyard sits atop a hard granite plug. This is unusual in the Yarra, where sandstone and siltstone are usually inescapable, and lends a unique minerality to his Crudo Shiraz and famous Nebbiolo.



The Tibooburra Vineyard in the southeastern corner of the Yarra offers one of the coolest available microclimates, and features predominantly black topsoil over yellow clay and a scattering of sandstone.



The Jansz Vineyard and Rising Vineyard in St. Andrews are both extremely cool and rocky. These difficult growing conditions lead to a limited yield of small berries that are packed with intense, organic flavour - a flavour that Lambert is incredible at capturing.
Yarra Valley
The Yarra Valley is a wine region known for producing outstanding Pinot Noir and Chardonnay. The region has become a leading wine tourism destination, popular for weekend trips as it is located only an hour’s drive north east of Melbourne.



The cool climate region has some of the oldest soils in the world, and produces terrific Chardonnays in the leaner, acid-driven style. Long gone are the days of excessively oaked and oily Chardonnays. Superb Pinot Noir is cultivated with tremendous results. Cabernet Sauvignon, Shiraz, Viognier, Sauvignon Blanc and even Sparkling wines of premium quality are also worth seeking out.



Yarra Valley is the oldest wine region in Victoria with the first vines planted in 1838 at Yering Station. Reg Egan founded the iconic Wantirna Estate in 1963, followed by Dr Bailey Carrodus in 1969 who founded equally lauded Yarra Yering in the foot of the Warramate Hills. Nowadays a fleet of new world wine makers and growers are making sure Yarra Valley stays at the forefront of Victorian wine production. Key wineries to look out for are Mayer, William Downie and Macforbes.



The region in 2009 suffered in the Black Saturday fires, with an estimated 25% of all production was impacted.
95+
points
Mike Bennie
Such an attractive wine, undeniably complex, but also with a gulpability that tugs you back into your glass. Saline, tangy, flinty-mineral acidity is a major player here, but there’s cereal and halva savouriness built around it. The perfume is all steely citrus and flint, grapefruit and green apple, so fresh feeling and appealing. There’s a luxurious length and lingering feel to the wine too. It’s tightly wound but supremely balanced above all. You can take all the fanciness here and lavish in it, but deliciousness is the trump card.

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