This wine from Luke Lambert from Heathcote fruit would rank as one of the better Australian nebbiolios that I have tried to date. Hell, it could be the best one I’ve tried to date. The wine was not fined or filtered, was fermented with wild yeast, and spent 42 days on skins. The result? A lightly saturated garnet coloured wine, with an aroma of spices, sour cherries and herbs. On the palate, spices, acidity, cherries and very good length. It is not a densely fruited wine, but instead expect elegance, balance and coiled power, all in a glass. 90 points.