"Bright crimson-purple; oh my, what a beautiful wine from the wondrous vintage; a selection from 19 vineyard sites, open fermented, basket pressed and matured in quality American oak, 23% new; its juicy flavors caress the mouth, the oak balance spot on, and not imparting overt vanilla, the tannins equally good. Cellar 2025." May 2013

"Created from the world's oldest existing shiraz vines; there is profound restraint and depth of character on the bouquet, with dark fruits, fresh pitch and charry oak on display; the palate is lively and fresh despite its concentration, with vibrant acidity and silky fine-grained tannins providing an even and fine conclusion."  January 2013  

LANGMEIL

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. They ensure that all our 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 driven wines with subtle complexity. These techniques help to capture the special characteristics of each variety of grape and the subtleties derived from the different soils of individual vineyards.

As vintage approaches Paul checks the fruit in the vineyards personally to ensure each parcel reaches its optimum quality. The grapes are then hand picked and delivered to the winery and gently worked through the de-stemmer before being transferred to an open fermenter. The juice is pumped over twice a day for seven days to extract, homogenize and regulate temperature before draining and loading the basket press by shovel. The skins are then gently pressed for approximately 20 hours to retrieve more of the essence of the grape. This juice is then blended with the juice collected earlier. After the wine has completed its malolactic ferment, it is matured in new and seasoned American and French oak barrels for 12 to 24 months prior to bottling. Langmeil does not fine its wine and uses only minimal to no filtration during all stages of wine production to guarantee its quality and longevity.