Luke Lambert Nebbiolo Passionate

ᴅᴏ ɪᴛ ʙɪɢ, ᴅᴏ ɪᴛ ʀɪɢʜᴛ, ᴀɴᴅ ᴅᴏ ɪᴛ ᴡɪᴛʜ ʏᴏᴜʀ ꜱᴛʏʟᴇ.” ꜰʀᴇᴅ ᴀꜱᴛᴀɪʀᴇ

Luke Lambert had one goal, to make wine from his beloved northern Italian grape Nebbiolo in Australia. Extremely passionate about this grape, his initial plantings, all organic have grown from six to thirty six acres of Nebbiolo parcels on granite soils in the cool climate of Yarra Valley, Victoria. He has a less is more approach and favors traditional methods from ambient yeasts, hand plunging and food stomping in old French and Slovenian 20hL foudre for ageing. He uses the sounds of guitar and drums to gently and rhythmically shake up the lees. Aged for 20 months followed by bottling without fining or filtration.

Bottle 2,082 of 3,538

𝕃𝕦𝕜𝕖 𝕃𝕒𝕞𝕓𝕖𝕣𝕥 ℕ𝕖𝕓𝕓𝕚𝕠𝕝𝕠 𝟚𝟘𝟙𝟟 - 𝕐𝕒𝕣𝕣𝕒 𝕍𝕒𝕝𝕝𝕖𝕪, 𝕍𝕚𝕔𝕥𝕠𝕣𝕚𝕒, 𝔸𝕦𝕤𝕥𝕣𝕒𝕝𝕚𝕒

Arresting aromas of floral and fruit - raspberry, cherry and rose petals followed by earthy minerals, tar, leather and warm spice.

This is a modern style Nebbiolo. Luke has successfully tamed the tannins which are supple as suede wrapped with cool acidity. A light warm hug of sweet cherry and red currant, supple leather, rose petals, slight umami into a lengthy finish of warm anise and menthol, a slight bergamot and earthy minerals. It’s ethereal, a core shaker, just mesmerizing. One of the best Nebbiolo I have had outside of northern Italy, he’s an icon for good reason.

Pair with sage and garlic rubbed beef tenderloin, slow cooked truffle chicken fricassee or roasted mushroom ragout over fried polenta.