Langmeil Barossa Jackaman's Cabernet Sauvignon 2008

Winemaker's Notes:

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.

Vintages

  • 2008

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Color: Red
Varietal: Cabernet Sauvignon
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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

Tasting Notes:

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.

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.

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Dietary Information: Vegan

Closure: Stelvin

Aged 24 months in French Oak.

Notes: Matured in a combination of 43% New & 57% Seasoned French Oak Hogheads

Wine Specs:

Alcohol: 14.0% pH: 3.32
Sugar: 0.6 grams per liter Total Acidity: 6.80 grams per liter

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