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Colour: Deep crimson with purple hues. Aroma: Perfumed Satsuma plum and mulberry jam, mingle with hints of peach, apr...Read more...
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Food Pairings for Langmeil Barossa Hangin' Snakes
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
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.
5000 cases produced.
Aged 12 months in French Oak.
Notes: Fermented & matured in 90% French & 10% Old American Hogheads and Barriques
|Alcohol: 14.5%||pH: 3.60|
|Sugar: 3.6 grams per liter||Total Acidity: 5.90 grams per liter|
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