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Luke Lambert Nebbiolo

expert reviews about

Luke Lambert Nebbiolo

Expert Reviews

Nick Stock (2009 Vintage) says
This is a step on from the 2008, with additional spice and complex aromatics. It still plays in the lighter strawberry fruit end of the spectrum, some red cherry too - really fresh. The palate brings lithe, juicy red-fruit flavour on nicely matched acid and tannins structure - fleshy and even, oak spice to close.
The Good Wine Guide 2011
Nick Stock (2008 Vintage) says
This simple, attractive rendition of nebbiolo shows impressive jammy strawberry fruit aromas and a restrained slice of savoury complexity - it's all about the fruit. The palate delivers a slightly deeper bite of red cherry flavour, assertive acidity and a juicy chew of tannin through the back. Decant and serve with game meat dishes for best results.
The Penguin Good Australian Wine Guide 2010 2009
Matt Skinner (2008 Vintage) says
Turned out in tiny quantities and with serious attention to detail, Luke Lambert's wines have developed a devoted and steady following over the past couple of years Ð and for good reason, too. Crazy about the great wines of Piedmont in Italy's north-west, Lambert's entry-level nebbiolo boasts a core of morello cherry, rose petal, black olive, rosemary, tobacco and exotic spice. Look forward to a palate that is delicately textured, intensely fruited and balanced beautifully by a film of ultra-fine drying tannins. Drink it with barbecued quail.
Matt Skinner's Wine Guide 2011
Campbell Mattinson & Gary Walsh (2008 Vintage) says
Desperately needs to be decanted - preferably for a couple of hours. It's super-shy, and takes a long time to get used to its new surroundings. It tastes of fresh, sour strawberries, tar and earth and it has excellent reach through the finish. There's complexity here, no question. It will be lovely when it's mature.
The Big Red Wine Book 2010/11 2010
Campbell Mattinson & Gary Walsh (2007 Vintage) says
Nebbiolo is the holy grail for a lot of Australian winemakers. It's a tough, tannic, difficult variety, akin to a stronger, more challenging, more Italian version of pinot noir. Luke Lambert is one of a very small band making real progress with it - his 2006 release rated ninety-four points. We tasted this over a number of hours and, though we enjoyed it, it didn't get our blood racing. It tastes sweet but sturdy, with lots of tannin and pretty good persistence. It tastes of blackberry jubes and raspberry, tar and Turkish delight - we did say it tasted sweet - though its tannin structure is moderately savoury. Can be cellared but best to drink this youngish.
The Big Red Wine Book 2009/10 2009
Nick Stock (2006 Vintage) says
Cool but ripe cherry fruits and some mocha-scented oak make for attractive aromas, a touch of ripe herb and mint too, gently spicy and a distinct sour cherry twist. The palate has fine perky tannins and bright acid, drops cherry and plum at the edges. Medium-weight, it begs for food.
Good Australian Wine Guide 2009 2008
Campbell Mattinson (2006 Vintage) says
Nebbiolo is a holy grail of a lot of Australian winemakers. It's a tough, tannic, difficult variety, akin to a stronger, more challenging, more Italian version of pinot noir. Luke Lambert is one of a very small band to be making real progress with it. 2006 RELEASE Juicy, tannic, muscular, floral - music to the ears of all nebbiolo lovers. This looks very, very promising. Nebbiolo is notorious for needing both years of cellaring and hours of decanting once it is opened, to taste its best. Only time will tell whether the promise of this wine results in anything substantial. Patience, patience. But I've placed a bet with my own money on this one. DRINK 2013-2020.
The Big Red Wine Book 2008
James Halliday (2005 Vintage) says
Typical light colour; fragrant red fruits/cherry/leaf aromas; the savoury tannins demand food, in true Italian fashion.
Australian Wine Companion 2007 2006

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