Luke’s flagship Syrah comes from the coolest section of the Tibooburra vineyard. He uses 40% whole-bunch fermentation here, a long maceration and ageing in a large, 30 year-old barrel. The result is astonishing— an amazing nose of spice and violet perfume, backed up by incredible depth and structure on the palate. A touchstone example of cool-climate Yarra Syrah. Fermented using wild yeast with 40% whole bunches and four weeks on skins. Matured for ten months in 30 year-old, large format oak barrels before bottling, without fining or filtration. A small amount of sulphur occasionally used just before bottling.
"Cracked pepper, blackberry and violet on the nose. Both stony and silky in the mouth, with ash and dried herbs running through juicy blackberry and red fruit."