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The fruit for this Syrah was sourced from the west side of the Denton vineyard, where it enjoys more afternoon sun. Like the Chardonnay, the vines are located at the top of the hill where the topsoil depth is negligible, and yields are much lower than is the case for the Crudo vines, which are on the lower part of the slope.
Luke tells us that one of the most valuable things he’s learned over his career is “how to extract the best out of bunch”, and those of you familiar with his reds will know this to be true (2022 saw an 80% whole bunch component). His ferments are fast—usually 10 to 12 days for the Syrah. Rosalind and Olive (Luke’s daughter) managed pigéage, doing so twice a day and really working the cap. It was then pressed to tank to naturally settle before it was racked to large, old foudre.
Luke has found a new gear with Syrah from Denton; you can expect more structure and potency than ever before. It’s vibrantly perfumed with berry fruits, smoky graphite and savoury spices. The brooding depth flows through to a richly textured palate charged with taut acidity and assertive tannins. The finish is as long as a pair of Tex Perkins’ jeans. Intense, yet full of light and energy, it’s not hard to see why Luke Lambert considers this one of, if not the finest, Syrah he has released.