Again in 2017, Luke has drawn his raw materials from the windy, east-facing slope of the Tibooburra vineyard, a site where the poor volcanic soils (with seams of yellow clay and eroded granite) offer the low yields and intensely flavoured berries that are essential to his minimal intervention style. Whole bunch pressing, wild yeast fermentation, old oak (500-litre French puncheons), no temperature control, zero fining or filtration and minimal sulphur – with occasional lees stirring for six months or so. Flint, talc, river stone, jasmine and citrus. Slightly pulpy from whole bunch pressing and funky juice ferment but with a very clean line of acidity and a lovely drying white wine tannin to frame the wine. Already plenty of fine flesh, which will unfold into more waxy/cut hay flavours, and a more enveloping texture over the next six months. When it hits its sweet spot, this could be one for the history books. For now, it absolutely benefits from a vigorous decant.
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