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Lambert Wines

2017

Nebbiolo

Yarra Valley - Australia

About

It is rare to hear a new world winemaker admit the only grape they really want to make is Nebbiolo…and it involves not relocating to northern Italy. Luke Lambert is that man and he firmly established himself amongst the best Nebbiolo producers in the world. While he waits patiently for the recently planted Nebbiolo vines at his ‘Sparkletown’ estate north of the Yarra near the town of Yea, he continues to work with the Denton’s ‘View Hill Vineyard’ just east of Yarra Glen. The six-acre parcel is planted to seven clones of Nebbiolo and the granitic soils of the northwest facing site bring a mineral drive to the wine, coupled with a ‘traditional’ handling, produces an ethereal Nebbiolo. Nebbiolo is the first grape to budbreak and the last to be harvested at this vineyard.

The fruit was handpicked in early May and was fermented in upright concrete fermenters with ambient yeasts. After 20 days on skins the wine was pressed to old French and Slavonian 20hL foudre for aging, with frequent drumming and guitar sessions early on to ‘shake it up’ a bit, settling the lees. The wine was left to its lonesome and after 20 months in barrel the lots were racked to tank to settle and bottled without fining or filtration and just a small addition of sulfur.

Stats

  • Grapes: 100% Nebbiolo
  • Vineyard: Denton ‘View Hill Vineyard’
  • Vine Age: 18-years-old
  • Soil Type: Granitic sand over granite bedrock
  • Viticulture: Practicing Organic
  • Fermentation: Native – concrete tanks (100% destemmed)
  • Skin Contact: 20 days
  • Aging: 20 months in 30-60-year-old 20hL French & Slavonian foudre
  • pH: 3.57
  • Total Acidity: 5.8 g/L
  • Total SO2: 88 ppm
  • Total Production: 200 cases

Tasting Note

“The tannins, which can sometimes get out of hand with nebbiolo, are restrained in the ’17. Its aromas and flavors are nuanced and complex, with dark fruit, menthol, flowers, tar and earthy minerals. Its texture is fine, even elegant. It’s the truest, most honest expression of nebbiolo that I’ve had from outside northern Italy.” – Eric Asimov, The New York Times

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