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Langmeil Barossa Hangin' Snakes 2008

Winemaker's Notes:

Fruit treatment after harvest: Lighly pressed Viognier skins introduced to Shiraz ferment. Batch Handling: A concentrated Shiraz Viognier parcel is produced with individual Shiraz vineyards blended in later. Time on skins: 7 days with twice daily pump-overs

Vintages

  • 2008

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Color: Red
Blend: Syrah, Viognier
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Langmeil Winery:
Family owned and operated, Langmeil is the home of the Barossa and Australia’s oldest known surviving vineyard planted to Shiraz in 1843, from where the iconic Freedom 1843 Shiraz hails. Since 1996 when the Bitter and Lindner families re-established the abandoned winery, Langmeil has had considerable success and has been awarded 5 stars in the Halliday Wine Companion six years in succe... Read more
Family owned and operated, Langmeil is the home of the Barossa and Australia’s oldest known surviving vineyard planted to Shiraz in 1843, from where the iconic Freedom 1843 Shiraz hails. Since 1996 when the Bitter and Lindner families re-established the abandoned winery, Langmeil has had considerable success and has been awarded 5 stars in the Halliday Wine Companion six years in succession, placing it in the top 5% of premium Australian producers. Without contradiction, Langmeil wines are ‘cutting edge old school’ quality Barossa wine. Read less

Member Reviews for Langmeil Barossa Hangin' Snakes

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Snooth User: Chris Carpita
330935,531
4.50 5
01/18/2013

Rich nutty, chocolate and toffee aroma, fresh red fruit. Really great body, balanced with a delicious finish



Tasting Notes:

Colour: Deep crimson with purple hues. Aroma: Perfumed Satsuma plum and mulberry jam, mingle with hints of peach, apricot, sweet spice and white pepper. Palate: Rich, soft and fruitful nectar flows over the tongue with youthful tannins balancing the sweet fruit. The finish is long and spicy extending into a peachy, Viognier conclusion.

Fruit treatment after harvest: Lighly pressed Viognier skins introduced to Shiraz ferment. Batch Handling: A concentrated Shiraz Viognier parcel is produced with individual Shiraz vineyards blended in later. Time on skins: 7 days with twice daily pump-overs

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5000 cases produced.

Closure: Stelvin

Aged 12 months in French Oak.

Notes: Fermented & matured in 90% French & 10% Old American Hogheads and Barriques

Wine Specs:

Alcohol: 14.5% pH: 3.60
Sugar: 3.6 grams per liter Total Acidity: 5.90 grams per liter

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