The Luke Lambert Crudo Rose is Complex, textural, seductive yet vibrant and refreshing, this is pretty much everything you could hope for a bottle rose to deliver. It’s a blend of 70% Syrah and 30% Denton Nebbiolo, whole bunch pressed with roughly a third of the juice fermented on full solids in old French oak; wild ferment & wild malo and aging on lees. Perhaps a little less funky than previous years – more juicy fruit driven – yet still plenty of ‘solids’ action for fans of the style. Bottled, as usual, without filtration.
What’s new this vintage is the Shiraz fruit, which now comes from a 15 year old Upper Ngumbie vineyard. What’s not new is just how damn delicious Luke Lambert’s rose really is. The new release is a more delicate wine than the 2015, with more talc, river stone, and strawberry lift. Glug away.
91 Points, Gary Walsh, Wine Front, Dec 16
“No longer the pale rosé. Raspberry and cranberry, spice, with a nice crunch and bit of texture, juiciness and subtle savoury counterpoint, crisp and slightly earthy to close. Good drinking.
Luke Lambert is widely recognised as one of Australia’s most talented young winemakers. A passionate winemaker with a strong European influence, Lambert is a strong advocate of natural processes in winemaking.
94 Points Gary Walsh, The Wine Front.
“A fresher, less divisive style of rosé this vintage. It’s 80% Shiraz and 20% Nebbiolo. Still subdued and savoury, white cherries, light creaminess and florals, a little struck match and spice. Leave it in the glass to warm up long enough, and I swear you can smell licorice. Soft, gently chalky texture, just enough flavour, and a finish that positively pulsates. Fresh strawberry comes through in the aftertaste. Crisp. Pretty hard to stop drinking. Serve cool, not cold.”