Jackaman's vineyard is Langmeil's finest and rarest Cabernet Sauvignon, planted in the 1960s during the Cabernet revolution in the Barossa. This vineyard was lovingly tended by the colourful Barossan Arthur Jackaman, a World War II paratrooper, boxer and butcher who in retirement passed his small plot into Langmeil's care. Cabernet increased dramatically in the 1950s and '60s bringing with it a new vision and direction for the Barossa. From its proud fortified wine heritage, it helped inspire the Barossa's future as a premium dry red region.
The Lindner family of Langmeil Winery has been immersed in the Barossa's culture of farming, food, wine and community for six generations. Their commitment to quality in all aspects is unwavering and any wine that bears the Langmeil name represents the family's pursuit of excellence in wine and community.
Cabernet increased dramatically in the 1950s and '60s bringing with it a new vision and direction for the Barossa. From its proud fortified wine heritage, it helped inspire the Barossa's future as a premium dry red region. 25 months in oak, with 36% new. Alcohol - 14.5%
Colour: Medium to deep crimson with purple hues. Aroma: Lifted blackcurrant and blueberry aromas entwine with biscuity French oak, hints of liquorice and more savoury, black olive notes. Palate: Bright, juicy and rich blue fruits flow onto the palate which is medium to full-bodied. Briary spice, black olive and cedary hints add to the complexity with a touch of new oak sweetness and silky tannins to add complexity to the fruity and velvety finish.
The site where the Langmeil winery now sits was originally settled by Blacksmith Christian Auricht way back in 1842. Christian went on to establish a bakery, smithy, a butcher's shop and a cobbler as well as planting a 1 hectare vineyard on the estate. This vineyard, still in use today, has been called the Freedom 1843 block and is believed to be one of the oldest Shiraz vineyards in the world. Flash forward 160+ years and the Langmeil winery and vineyard is back in family hands, with Carl Lindner, Richard Lindner and Chris Bitter now owning this historic Barossan estate. Like many Barossan estates with a bent for traditional full bodied reds, Langmeil prefers open fermenters and basket presses, utilising these fabulously archaic methods for over half its grape intake of approximately 1000 tonnes. In a similar vein, the wines are only minimally handled and minimally filtered before bottling in an attempt to preserve natural flavour and complexity.
GARY WALSH - THE WINE FRONT
Barossa Shiraz gets most of the praise and glory, but I reckon they do Cabernet, albeit in a regional rather than varietal style, pretty well.Liquorice, dark berries, clove and cinnamon, dark chocolate - smells rich and inviting. Full bodied, sweet dark cherry set with toasty spicy oak, well-knit tannin pushes it along, dark chocolate and a saline finish. Thick set and opulent style, but done well.'
Red Stylish, with intense licorice, mint and eucalyptus notes that add an aromatic edge to the core of chocolate-laced cherry, plum and raspberry flavors, showing plenty of intensity on the finish. A juicy quality to the fruit flavors mingles with the thick, velvety tannins and lingering spice details.'
Deep, bright red/purple colour, with a fragrant and very attractive red fruits, peppermint and violet aromas; a quite lovely bouquet. The wine is also delightful in the mouth, showing lots of density, fleshy extract, concentration and tannin - but also attractive softness. Ripeness is examplary; it treads the line well, avoiding both excessive herbal characters and overripeness. A stylish, charming cabernet.'
The overtly flashy, heavy bottle is deceptive. This wine is not the blockbuster beast you might suspect. It's restrained (for Barossa), showing complex notes of rhubarb, raspberry, coffee beans, Dr. Pepper and mint chocolate. Tight-grained savory tannins and tangy juicy fruit are in balance with one another, forming a big but focused wine you could drink now with proteins or age for up to 15 years.'