The tannins, which can sometimes get out of hand with nebbiolo, are restrained in the ’17. Its aromas and flavors are nuanced and complex, with dark fruit, menthol, flowers, tar and earthy minerals. Its texture is fine, even elegant. It’s the truest, most honest expression of nebbiolo that I’ve had from outside northern Italy.
I tasted other vintages of the Lambert nebbiolo. The 2016 is earthy but not nearly as aromatic, while the ’15 is a fine effort, gently herbal and mineral. But it all came together in 2017.
-- Eric Asimov, Leaving It All Behind for the Love of Nebbiolo, The New York Times, Mar 2019
"Yarra Valley Nebbiolo, fermented using wild yeast and held on skins for 20 days before pressing and maturation in large, 2000L Slavonian and French oak foudre. Bottled without fining or filtration."
- Luke Lambert