Langmeil Barossa Orphan Bank Shiraz 2008
Crushing + stems: De-stem only Yeast Culture/s: Rhone Isolates Fruit treatment after harvest: Acid adjustment & Yeast & Yeast Nutrient additions only Batch Handling: Vineyards are individually vinified 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.
Editorial Reviews for Langmeil Barossa Orphan Bank Shiraz
Woodsy and herbal on the nose with light spice notes accenting black raspberry fruit. This smells faintly oily of resinny wood as well, with some violet notes framing the fruit and an interesting candied, apricot edge. Nice and bright in the mouth with modest but sufficient tannins framing out the unusually red fruited mid-palate. There are some nice herbal top notes here, along with a streak of vanilla and gentle framing spice tones. The backend shows off some slightly harsh wood tones that take hold a bit of the somewhat short finish. With air, the finish gains a nice aromatic quality and nice red plum fruit emerges to complement the generally austere tannins. This is better than it sounds! 91pts
Food Pairings for Langmeil Barossa Orphan Bank Shiraz
Colour: Deep red crimson with purple hues Aroma: Intense, Satsuma plums and blueberry aromas mingle with sweet, biscuit French oak, sweet spice and the wonderful old vine Shiraz violet perfume. Palate: Rich and full bodied yet amazingly balanced with firm but fine French oak tannins, good acidity and sweet spice. All the aromas flow onto the palate and the juicy, sweet fruit continues through to the spicy and incredibly long finish.
Dietary Information: Vegan
400 cases produced.
Aged 24 months in French Oak.
Notes: Matured in 34% New French Oak & 66% Seasoned French Oak Hogsheads Some ferments from 3 – 4 Baume are completed in New French Oak
|Alcohol: 15.0%||pH: 3.34|
|Sugar: 0.8 grams per liter||Total Acidity: 6.7 grams per liter|