Luke Lambert Crudo Shiraz 2017
Luke Lambert's mindset is to bottle the Crudo Syrah as a young, vibrant and juicy quencher for an early release, and the granitic Denton soils help him tick all the boxes. As Luke puts it, “it's a warmer site than the (previous source)Tibooburra vineyard, so it lends itself to producing the juicier, more primary fruit driven wine that Crudo needs to be.” Utilising 60% whole bunches, the wine is wild ferment, wild malo and matured in a combination of old oak and tank. As always it’s bottled without fining or filtration, with just a smidge of sulphur at bottling. Luke describes the 2017 Crudo as “clear graphite/granite/smoky lift and more red fruited than previous vintages.”
It's a red wine that’s as refreshing as refreshing can be, crammed with crunchy red fruits, a nip of food-friendly tannin, great energy and impressive persistence. There is also plenty of pepper and spice in the background too that will kick in once the wine has had a few more months in bottle. A fab Crudo Shiraz.
The Wine Front – Great release this one. It has a sparkling clarity and energy about it, I feel. Aside from that, you may find raspberries and blackberries, cracked pepper, spice, and a distinct sort of warm bricks smell, but don’t mind me. It’s fine and fresh, with graphite tannin, and a cool spiced bramble fruited finish of finesse and solid length. It’s one of those, well, I could be 93 or 94 points, but today, the sun is shining and the weather is sweet. So.
World Wine –
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