About this winery

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...

See the LANGMEIL detail page for more information on this brand

Product notes

The Barossa experienced a wetter and cooler (2°C) than average winter and spring with good soil moisture levels. Vines grew slowly but healthily, mostly flowering well and setting a good number of bunches. Temperatures were below average in December and January with few heat spikes and rains of 40mm spread evenly over four events kept the vines healthy with unhurried veraison. The 30-40mm summer rain of 4-6 February were followed by windy conditions and four consecutive 37°C days, helping to dry out canopies and preventing berry split. Additionally, soil moisture levels were topped-up, maintaining the canopies during a cooler than average summer. The rest of February remained dry, and a warm March (average maximum temperature 28°C) saw the beginning of an Indian Summer which lasted until the third week of April with above average temperatures (2.5°C). Perfect grape ripening weather 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’. The delayed harvest allowed grapes to ripen more slowly and evenly with a gradual accumulation of sugars and flavours, which is what we look for when making high-quality Barossa wines. The yields were around 20-30% higher than the five-year average.

Production notes

The wine spent 19 months in 11% new French oak and 89% seasoned American oak.

Tasting notes

Dark cherry, raspberry and brambley spice mingle with hints of cedar wood and savoury tones add to the complexity. Juicy red berries and dark cherries flow through the palate, melting into lovely and sweet briary spices. The finish lingers on a fruity and spicy note with typical chalky yet fine-grained tannins.