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Luke Lambert Chardonnay 2018

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Currently 5 bottles in stock

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In the white corner, Luke draws his raw material from the windy, east-facing slope of the Tibooburra vineyard, a site where the poor volcanic soils (with seams of yellow clay and eroded granite) offer Luke the low yields and intensely flavoured berries that are sine qua non to his minimal intervention style. The winemaking for the ‘18 follows Luke’s typical low-fi approach – whole bunch pressing, wild yeast fermentation, old oak (500-litre French puncheons), no temperature control, zero fining or filtration and minimal sulphur – with occasional lees stirring for six months or so. “The volcanic soils of the Tibooburra Vineyard are most evident here”, notes Luke adding that, “because of the elevation of the Tibooburra vineyard and the aspect (Chardonnay facing East, Syrah facing South) the wines hold their acid structure and elegance and sail through the hotter years.”
“Invariably interesting style of Chardonnay from LL. It’s a bit Yarra v Jura v Chablis, but for all that, very much its own thing. Without wanting to typecast, this is more a Mike Bennie style of Chardonnay than a Campbell Mattinson one.Subdued fruit, into lemon rind, citrus, green apple, aniseed, with nutty saline character. It’s savoury, a little kombucha or yoghourt sourness, intense acidity, fine chalk dust texture, and a long perfumed/sour-edged finish. It’s engaging and very good, though likely to polarise.” 94 points, Gary Walsh,

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Additional Information

Volume (ml)750ml
Winemaking PracticesMostly Conventional Techniques
Vineyard PracticesMostly Regular Farming Techniques
Product typeWine White Chardonnay
Sub-RegionYarra Valley

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