Lambert Crudo Rosé 2023 (6 Bottles) Yarra Valley

$177.00 GST Included

AUSTRALIA WIDE SHIPPING INCLUDED

Like last year’s release, this is 100% Shiraz sourced from 15-year-old vines on a granite-rich northeast-facing slope in the Denton vineyard. The fruit was whole-bunch pressed and wild fermented in tank. The wine matured in a 4000-litre French oak foudre before being bottled unfined and unfiltered with minimal sulphur.

A more restrained and subtle rendition than the 2021, this is vibrant, crunchy and linear. It’s crammed with great depth, summer berries, stony notes and a moreish, grippy texture. The finish is bone-dry and invigorating, driven by tangy acidity and a savoury edge. Bullseye.

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Description

About Luke Lambert

It’s been almost a decade since Lambert’s daring, handcrafted and joyously aromatic wines first made their way down from the Valley and on to the lists and shelves of Melbourne’s finest wine establishments (and a few of Sydney’s). Since that time we have notched up our fair share of Luke’s artisanal fare – plenty of that perfumed, floral and ferrous Syrah as well as that mind blowing Nebbiolo of his (which is now reaching extraordinary heights). All the while we have admired the remarkable quality and character of these wines. So when the opportunity came recently to have Luke join our books, we did not hesitate.

Lambert is obviously inspired by his experience making wine in Piemonte and Australia yet firmly believes that “…the shape of a wine should be governed by what soil you’re on, the aspect, the amount of sunshine and rain.” In other words, the personality of a wine will be dictated by its “place”. Lambert’s source vineyards (in poor, rocky and elevated pockets of the Yarra Valley) are therefore managed in order to bring out their unique geographic signature in the final wines.

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. There is no doubt that when it comes to what John Livingston-Learmonth terms STGT (Soil To Glass Transfer), Luke Lambert is one of our most exciting home-grown talents.

Fine Wine Cellars

On the one hand, our role as a merchant of all things wine & spirits could not be simpler. We aim to source the most delicious, the most authentic, and the highest quality products possible from Australia and around the world in order to offer them to our clients. We live or die by how well we perform this task. Of course things are rarely as simple or as easy as they seem. Hunting for wines & spirits is no different. Apart from the months spent travelling, countless days and evenings spent tasting and the outrageous wine expenditure in the name of ‘research’, sourcing quality wine and spirits requires expertise and experience. Understanding the potential of a producer and their products is much more than just a slurp and a spit.