Diam. This is sourced from the windy, east-facing slope of the Tibooburra vineyard, a site where the poor volcanic soils (with seams of yellow clay and eroded granite) offer up the low yields and intensely flavoured berries that are sine qua non to Lambert’s minimal-intervention style. “The volcanic soils of the Tibooburra Vineyard are most evident here”, notes Luke, adding that, “because of the elevation of the Tibooburra vineyard and the aspect, the wines hold their acid structure and elegance and sail through the hotter years.
The winemaking follows Luke’s typical approach—whole-bunch pressing, wild yeast fermentation, old oak foudre, no temperature control, zero fining or filtration and minimal sulphur, with occasional lees stirring for six months or so. The power of the site shines through and you’d never guess this was a warm year. In fact you’d swear the opposite was the case! It’s a super steely, tightly wound Chardonnay, in some ways still surfacing from its bottling. Give it lots of air, time in the cellar or drink it at a cool room temp, and you’ll find plenty of smoky, pithy, yellow grapefruit, and crunchy white peach fruit coming through as well as flinty, smoky notes and punchy acidity. The finish is long and spicy with hints of quinine and juniper.
Subtle chamomile and honey mint perfume, white peach and lemon barley water. It’s flinty and tight, but kind of gentle too. A wine of delicacy and quiet charm, just enough flavour, cool, clean and saline, with crunch, Japanese ginger, and ripe lemon in the aftertaste. It’s a beautiful and most refreshing thing to drink. I love it. 95 points, Gary Walsh, The Wine Front