Producer
Langmeil is one of the Barossa’s great modern success stories, although its recent achievements are built on ancient roots. The first vines were planted on the estate in 1843 by a German settler, Christian Auricht, and a winery was in operation here from 1932 to 1988. The property was bought in 1996 by the local Lindner and Bitter families, and they set about meticulously restoring both its buildings and its reputation. Amazingly, the 1843 vines are still alive and producing; they are believed to be the oldest Shiraz vines in the world.
Vineyard
The grapes are sourced from specially selected vineyards across all the sub-regions of the Barossa from vines up to one hundred years old. Soils range between deep sand, red clay, rich loam soil, decomposed granite and black clay. Harvest took place between early-March and early May.
Winery
The bunches were destemmed and then fermented in open tanks for seven days with twice-daily pumpovers, before being basket pressed. After fermentation the wine was matured for twenty-four months in 10% new American oak, with the balance in seasoned American and French oak hogsheads. Malolactic fermentation took place in barrel.
