Destination: ‘Luke Lambert, Yarra Valley’



Luke is part of a group of young winemakers in Victoria who share similar philosophies and call themselves South Pack. They believe in low chemical inputs in the vineyard, hand harvesting, wild yeast ferments, low levels of new oak, moderated alcohols, savory palate structures and food friendly styles. Luke has worked a number of vintages in Italy, and his main passion is for Nebbiolo and the wines of Piedmont. Luke believes in “happy healthy grapes” that do not need any manipulation in the tank or barrel. He hand picks his grapes, ferments using wild yeasts with 60% whole bunches included. Bottled without fining or filtration and with a very low use of sulphur only at bottling. This is small scale, sensitive, artisan winemaking at it’s most natural. Quantities are, of course, tiny.