Langmeil The Freedom 1843 Shiraz

£78.95 / bottle
£900.03 / case (12+ bottles, 5% off)

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Website Langmeil Wines

Description

Langmeil The Freedom 1843 Shiraz is made from grapes sourced from Langmeil’s original vineyard, the Freedom Vineyard, which was planted in 1843 and survives to this day. These are believed to be the some of the oldest and rarest Shiraz vines in the world.

The vineyard was planted by German settler Christian Auricht whose Lutheran family was escaping religious persecution and war in Prussia, just seven years after the state of South Australia was colonised. It is located in the banks of the North Para River adjacent to Langmeil’s modern winery. There was a winery in operation at the estate from 1932 to 1988, but it had fallen into disrepair when the local Bitter and Lindner families re-established the abandoned vineyards and winery in 1996. Langmeil The Freedom 1843 Shiraz has always been vinified separately from all their other Shiraz. The old, gnarled, low-yielding dry grown vines are situated on alluvial loam and red clay over limestone and ironstone soils. The roots descend over 15 metres into the soil and the yield is a tiny 10 hl/ha.

All the grapes for Langmeil The Freedom 1843 Shiraz are carefully hand picked and destemmed prior to a relatively cool fermentation in open tanks for 7 days with twice daily pumping over before basket pressing. The wine is aged for 26 months in 70% new and 30% seasoned French oak Hogsheads and Barriques prior to blending and bottling.

In May 2014, The Freedom 1843 Shiraz joined the prestigious Langton’s Classification VI honour roll in the category of ‘Excellent’.

Tasting Notes

From Langmeil:

Colour: Deep crimson with purple hues.

Aroma: An intense aroma of ripe Satsuma plum, mocha, vanilla and savoury notes combine with hints of cedar and sweet spices.

Palate: Rich, sweet fruit is balanced wonderfully with briary and sweet spices and lovely, silky tannins. A full-bodied, textured wine, showing great complexity with hints of cedar and allspice flowing through to the lengthy, brambly fruit finish.

Food Pairing

Try with kangaroo steak with plum sauce; Lamb shanks; Grilled or roast beef; hard matured cheese.

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