LL Nebbiolo | Luke Lambert

Luke sources his Nebbiolo wine from two different vineyards: the highland Jansz vineyard at St Andrews, with very rocky soils, and the granitic Denton vineyard. The wine is fermented using wild yeast and macerated on its skins for 40 days before pressing and ageing in a large 30 year old barrel. The result is graceful and linear, with delicious aromatics and firm, fine tannins. This is a real game-changer for Australian Nebbiolo— a wine that manages to capture the elusive perfume, beauty and savoury complexity of the best Nebbiolos.