The Syrah vines grow on the sunnier western side of Denton towards the top of the slope, where soil is thin and yields are low. This year, 80% whole bunches were included. In the crucial early days of vinification, Rosalind foot stomps the ferments three times a day to ensure each berry is quickly but gently popped, maximising the juice's exposure to skins and stalks. Ferments are fast, and the wine is promptly pressed, settled and racked to neutral 5000-litre French oak foudre for maturation.
Following three cool seasons, the new release is ringing with scents of violet, blueberry and smoky lift. The palate channels the muscle of the vintage, wonderfully harnessed by Lambert's artisanal winemaking. It's generous and detailed with cosy, juicy-sweet blue fruits laced with orange rind, violet and aniseed perfume; everything is neatly folded into shape by fine acidity and lingering, silky tannins. It's a radiant Lambert Syrah that will appeal to acolytes and newcomers alike.