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Chief Winemaker Paul Lindner and Winemaker Tyson Bitter, aim to produce world class wines using Langmeil's own individual style while taking advantage of the distinctive hallmarks of the Barossa. Langmeil ensures that all vineyard sources offer variety as well as the highest quality. Techniques and Philosophies Paul has a passion for utilizing old world and new world technology, minimal handling and filtration techniques, to ensure the full potential of the fruit is captured, resulting in fruit...
Rich, sweet and spicy fruit in balance with velvety yet youthfully austere tannins. A complex, medium to full bodied wine showing hints of mocha and vanilla, which flow through to the lengthy, fruitful, pepper and spice finish.
Good winter rains and warmer temperatures in early spring brought about slightly earlier bud burst and excellent shoot growth. A lovely growing season with no crazy, stormy or very windy northerly weather to affect flowering resulted in a great fruit set across all varieties. However, the northern Barossa, and a few other seemingly random patches of vineyard, were hit by late frosts resulting in a huge loss for that sub region. After a chilly Christmas and New Year the warm and dry weather, perfect ripening weather. An early and fast vintage for the Barossa Valley had Langmeil at full fermentation capacity for three and a half weeks meaning 75% of the grape intake in less than a month. The later ripening varieties like Grenache and Mataro still took their time and of course Eden Valley Shiraz and Cabernet Sauvignon are always late – so vintage soon wound down to a leisurely pace ending in the middle of April. Overall 2015 was an excellent vintage with great flavour, colour and intensity across the board.
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This is a wine that regularly wins plaudits at Cuisine tastings for its ripe, harmonious reflection of the shiraz-friendly warmth of the Barossa Valley floor. This version is typically brambly, with exotic, bayleaf-like scents. In the mouth, rich mocha and red and dark fruit flavours hold sway. The texture is appealingly gentle. Try it with sirloin steak.See detailed press review