Luke belongs to the new wave of Australian winemakers that make the wines we like to drink (and sell!). Anyone expecting big, bold, ripe and plump Ozzie Shiraz and Chardonnay please stop reading now. He started with 1,000 kg of fruit, a small basket press, a tank and a 30-year-old barrel. Few vintages later, not much has changed. His wines are all from single vineyards, made with handpicked fruit sourced in the middle and the South-Eastern corner of the Yarra. They are all wild fermented with no temperature control, no new oak, no filtration, no fining and sulphur is only used sparingly. His flagship Syrah comes from the coolest section of the Tibooburra vineyard. Luke uses 40% whole-bunch fermentation here, a long maceration and ageing in a large 29 year old barrel. The result is astonishing.
'This has a deep ruby colour. The nose is savoury with baked root vegetables and herbs, along with the lifted whole-bunch fragrance. An elegant syrah, medium bodied with finely structured tannins. Layered with black fruit and herbs. A very delicious and versatile wine!' Anja Breit, Philglas & Swiggot