Luke Lambert is one of the new breed of Aussie winegrowers, more interested in bottling the character of a specific place than in giving people what they think they want. His Syrah comes from the Tibooburra vineyard in the Yarra Valley hills, about an hour north of Melbourne. It is a site born to produce Syrah, with clay and granite soils and a southern exposure. The wine is raised in old oak barrels and only sulphured just prior to bottling, resulting in a sinewy, structured red wine with the kind of lifted violet and gravel aromas we associate more often with the Northern Rhone Valley. Though not as ripe or powerful as more traditional Shiraz, this is a stunning introduction to the New Australian style. Cheers.