Luke sources his Chardonnay from the same vineyard as the Syrah, growing on a very thin top layer of volcanic soil over yellow clay with shattered rocks throughout. The very poor soil, high altitude…
Wild yeast fermentation and wild malolactic fermentation. Matured in large, old, French oak foudre.
The Syrah comes from what might be the coolest microclimate of the Yarra; the south-west sloping, Tibooburra Vineyard in the south-eastern corner of the Valley. Tibooburra supplies Luke with a…
Luke sources his Nebbiolo wine from two different vineyards: the highland Jansz vineyard at St Andrews, with very rocky soils, and the granitic Denton vineyard. The wine is fermented using wild yeast…
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