This wine is made by Luke Lambert (no relation to Christopher Lambert, although tbh we haven’t asked) with fruit Denton Vineyard in the Yarra Valley. Their Nebbiolo block — regarded as one of the best in the country — sits on granitic soil, facing the sun to produce bright, fresh red fruit, aniseed, red flower perfume and fine tannin on an acid frame. Behind the scenes, fruit was destemmed, wild yeast fermented and held on skins for 21 days with frequent plunging and foot stomping. Yikes! Sounds painful. Good news is it tastes great.
From Yarra Valley, Victoria, Australia
Film Pairing The Dawn Wall (2017), Dir. Josh Lowell, Peter Mortimer
Food Pairing Chaco Ramen, Darlinghurst