“Violets over blackberry and boysenberry, cracked pepper, grilled meat and spice. It’s silky, but dense and meaty, weight of fruit almost compressed by shale and granite, or something fanciful like that. Rich in tannin, subtle in acidity, no oak influence to speak of, sweetness and perfume of fruit, rolled in dried herb and black olive savouries. Long and slick with rich silty tannin to close. Almost like Shiraz meets Aglianico? Italianate and natty feel. Best Crudo Shiraz to date, no question.”
95 points, Gary Walsh, The Wine Front
Luke Lambert’s Crudo Shiraz has always been about youthful charm: it’s a young, vibrant and juicy red, with the Yarra’s granitic Denton Hill outcrop helping to tick all those boxes. It's a warmer site than the Tibooburra vineyard (from where the Estate Syrah is sourced) and so the wine is naturally juicier and more primary-fruit-driven. The 2019 is an absolutely brilliant rendition of this wine. “We are trying to build more muscle from the whole bunches and crushing the whole bunch berries: i.e., less cab-mac, and more extraction from the skins and stalks.” says Luke. There were 80% stems here which work beautifully, bringing sappy lift and tannins to the juicy, dark cherry fruit. As is the norm, the wine is fermented wild and raised in 5,000-litre old oak cask before being bottled without fining or filtration. From a warmer, drier year there’s more fruit power, yet it’s fabulously bright, fresh and perfumed. Brilliant value from a gifted winemaker.