No Shiraz this year so we will just have to satisfy ourselves with the Chardy! The fruit for Luke Lambert’s 2020 Crudo comes off the Denton block, a northwest-facing slope of granitic sand over heavy granite boulders. As usual, this was whole-bunch pressed, wild-yeast fermented with no temperature control. It saw full malo and old oak (2,000-litre French oak foudre for maturation), then zero fining or filtration and only minimal sulphur at bottling. It’s juicy, with just enough apricot and peach stone fruit goodness, balanced by mouth-watering, salty freshness. Get in quick!