Jackaman's Cabernet Sauvignon
2017
Chief Winemaker Paul Lindner aims 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 driven wines with subtle...
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Jackaman’s vineyard is home to Langmeil’s finest and rarest Cabernet Sauvignon, planted in the 1960s during the Cabernet revolution in the Barossa. The soil of this vineyard is composed of grey sandy loam over clay. This vintage the weather made way for perfect grape ripening with balanced sugars, colours and natural acidity. These conditions resulted in a later harvest, some three to four weeks, than recent years, which was a return to ‘normal’.
A delayed harvest allowed grapes to ripen more slowly and evenly with a gradual accumulation of sugars.The wine was aged for 24 months in combination of 51% new and 49% second fill French oak hogsheads.
Bright, juicy and rich blue fruits flow onto the palate which is medium to full-bodied. Briary spice, black olive and cedary hints add to the mix with a touch of new oak sweetness and silky tannins to add complexity to the fruity and velvety finish.
A well made, heady and complex red with aromas of herbs and chocolate. Sexy and seductive, this is a very mouth-coating, rich and caramel-salty-style with supreme concentration and poise. Kudos.
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From low-yielding vines planted '59, '64 and '71 at Lyndoch and Light Pass, matured in French hogsheads (57% new, 43% second use). It all comes together very well, cassis-accented cabernet fruit clear and bright through the oak. Attractive cabernet.
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The dark-purple 2018 Jackaman's Cabernet Sauvignon—sourced from vineyards in Lyndoch and Light Pass—is a marvel of cassis-fruit purity, framed by barely detectable French oak (51% new). Medium to full-bodied, it's supple enough to be approachable now, but it really deserves four or five years of cellaring, just to allow the flavors to evolve from primary simplicity into secondary complexity. Rich and velvety on the finish, it appears capable of up to two decades of positive evolution.
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Deep crimson in the glass with aromas of plush blackberry, dark plum and blackcurrant fruits along with hints of fine spice, cedar, licorice, tobacco leaf, dried herbs, violets, clove and vanillin oak. There is an impressive fruit density and flow to this release from the strong 2021 vintage. Fresh too, with a seam of acidity driving the pure fruit along, tannins chalky, fine and granitic, the wine retreating slowly with lovely ripe black fruits and spice.
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Vines planted '71, matured in French hogsheads (33% new, 67% second-fill) for 25 months. There's no question about the blackcurrant/black olive/savoury varietal cabernet profile. The French oak isn't hiding, simply standing side by side with the fruit. All up it beats expectations.
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The dark-purple 2018 Jackaman's Cabernet Sauvignon—sourced from vineyards in Lyndoch and Light Pass—is a marvel of cassis-fruit purity, framed by barely detectable French oak (51% new). Medium to full-bodied, it's supple enough to be approachable now, but it really deserves four or five years of cellaring, just to allow the flavors to evolve from primary simplicity into secondary complexity. Rich and velvety on the finish, it appears capable of up to two decades of positive evolution.
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The 2019 Jackaman's Cabernet Sauvignon was matured for almost two years in French oak, yet the wine is not overwhelmed by oaky characters. It is, make no mistake, defined by the shape of the oak; however, if anything, the time in wood has softened the tannins and made for an all-round silky drinking experience. Mulberries, blackberries and cassis in profusion forgive the exuberance of the oak and allow the wine to stride through the finish. Some additional years in the bottle will further ameliorate this oak—the fruit has got the requisite power. Very good.
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Open-fermented, basket-pressed, matured for 2 years in French oak. Has retained excellent deep crimson hue; full of blackcurrant fruit, with sundry nuances of black olive and dark chocolate, but leaves you searching for savoury notes ex cabernet tannins.
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A sturdy and forthright cabernet that has plenty of rich plums and blackcurrants and adds a layer of chocolate and spice, as it builds into a composed, long finish. A sturdy vintage of this wine.
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Cabernet sauvignon from the parishes of Lyndoch, Stone Well and Light Pass planted in 1959, 1964 and 1971. A high-toned example of the variety with a cascade of red cherry, blackcurrant and blueberry fruit with notes of cassis, baking spice, cedar, olive tapenade and dried herbs. Medium bodied with a touch of briar, cedar and wild herbs amongst the red and black fruits, finishing structured and elegant.
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