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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...
Bright, juicy, blue fruits flow onto the palate which is medium to full bodied. Briary spice, black olive and minty hints adds to the complexity with a touch of oak sweetness and silky tannins, which lengthen the fruitful and velvety finish.
- 93 Points -
Gentle extraction of destemmed fruit across traditional, open-topped fermenters, basket pressing and subsequent ageing in French oak, is the norm at Langmeil, at least for its top-drawer wines. This is warm climate cabernet that keeps a firm grip on its varietal personality while maintaining integrity in the face of what can be, at certain times, the neutering effect of a warm climate. Crushed currant strewn with dried herbs, firm tannins and a lilting meld of dill-spiked acidity for lift, makes this wine.
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- 92 Points -
This is a rich, juicy and decadent cabernet with meat, vanilla and light-chocolate character. Full body, soft and velvety tannins and a flavorful finish.See detailed press review
- 91 Points -
Intense and juicy, with dried cherry, raspberry and plum flavors accented by a touch of vanilla and milk chocolate. Smooth and plump on the long, expressive finish. Drink now through 2030.See detailed press review