Luke has found a new dimension with Shiraz from the Denton Vineyard. Sourced from 22-year-old vines on the lower end of the east-north-east slope, the Crudo bottling channels all the vivid, savoury Rhône-like appeal Luke searches for while delivering plenty of delicious, drink-me-now appeal. This year, just 10% bunches were included in the ferment to avoid overcrowding the spicy blueberry flavours and fine, granite-derived tannins, and the wine matured in large 5000-litre seasoned barrels before bottling without fining or filtration.
It is already singing with blue fruits, spice, a wisp of reduction and this vineyard’s hallmark of granite minerality. It’s a bright and juicy Shiraz, with fleshy weight and ripe, complex berry flavours, all hemmed by dusty, talcy tannins and a mineral flecked close. “It drinks a little like a good Dolcetto”, says Luke Lambert. Lovely drinking
Key to the singular nature of wines from this site is the granitic, sandy soil over hulking granite boulders, a terroir formed 370 million years ago from an active volcano that left behind a granite plug. It’s a vineyard that Luke believes is now sporting some of the healthiest soils in the valley, thanks also to the comprehensive viticultural program enacted by Julian Parrot: under-vine cultivation; the elimination of herbicides; organic management; and almost exclusively dry-farming.
“The improvements are farming driven; the wines are better because the soil is better,” explains Luke, “All you have to do is look at the volume of worms present to realise how much life and energy there is in this soil”. In particular, the fruit for the estate wines comes from the top of the slopes where the topsoils are much bonier, resulting in smaller vines and hence, lower yields (the vines on the lower slopes go towards the Crudo range).
Organic Principles | Vegan Friendly
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