Lamb Madras

Lamb Madras
Luke belongs to the new wave of Australian winemakers that make wines we like to drink— wines with fresh acidity, pure fruit, and limited oak influence. He started out with 1,000 kg of fruit, a small basket press, a tank and a 30-year-old barrel.

A few vintages later, not much has changed. Luke makes his single-vineyard wines from sites with poor, rocky soils in elevated pockets of the Yarra Valley, The fruit is handpicked and wild fermented with no temperature control, new oak, filtration, or fining, and sulphur is used sparingly.

What to drink with... Lamb Madras.

Madras spices include coriander, turmeric, cumin, chilli, mustard, fenugreek, and the inevitable secret ingredients, all named after the Indian town which is now known as Chennai.

This dish is quite hot and spicy so avoid tannins and high alcohol which will make the heat linger in the mouth. Opt instead for a smooth red which will have a calming effect on the spices, a Merlot, Zinfandel, Barbera, or our blend from Portugal, Beyra Tinto. If you prefer a white, then a fruity wine with perhaps a touch of sweetness will work: Famille Bougrier Chenin Blanc from Vouvray in the Loire.

Lamb Madras

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