Luke belongs to the new wave of Australian winemakers that make wines we like to drink— wines with fresh acidity, pure fruit, and limited oak influence. He started out with 1,000 kg of fruit, a small basket press, a tank and a 30-year-old barrel. A few vintages later, not much has changed. Luke makes his single-vineyard wines from sites with poor, rocky soils in elevated pockets of the Yarra Valley, The fruit is handpicked and wild fermented with no temperature control, new oak, filtration, or fining, and sulphur is used sparingly. These are wines of remarkable quality and character, and we are delighted to be working with them.