Langmeil Barossa Jackaman's Cabernet Sauvignon 2008
Crushing + stems: De-stem only Yeast Culture/s: Rhone Isolates Fruit treatment after harvest: Acid adjustment & Yeast & Yeast Nutrient additions only Batch Handling: Separate single vineyard wine Time on skins: 7 days with twice daily pump-overs Fermentation / maturation treatment: Open Fermented & Basket Pressed. Filtering / clarification / stabilization: Natural Settling prior to Racking & Filtration. Bottled without fining and filtration to ensure the true essence of the Barossa is captured. Sealed with a screw cap ensures that the wine, once opened, is as the Winemaker intended.
Food Pairings for Langmeil Barossa Jackaman's Cabernet Sauvignon
Colour: Deep crimson with purple hues. Aroma: Rich, blackcurrant and blackberry fruits flow out of the glass, with lovely, creamy, biscuit French oak aromas and a hint of menthol lifting the intensity. Palate: Juicy summer berries coat the tongue with fine and velvety oak tannins balancing the fruit sweetness. Rich, full bodied and youthfully austere with a long fruitful and spicy finish will enable this wine to age gracefully in the cellar for at least the next ten years.
Dietary Information: Vegan
Aged 24 months in French Oak.
Notes: Matured in a combination of 43% New & 57% Seasoned French Oak Hogheads
|Alcohol: 14.0%||pH: 3.32|
|Sugar: 0.6 grams per liter||Total Acidity: 6.80 grams per liter|