2019 was the smallest harvest since 2000 and was indeed a vintage of highs
and lows. Fortunately, the quality was exceptional with intense colours,
flavours and tannins in the reds; however, yields were meagre due to several
A drier than average winter and spring limited vine growth from the outset,
and in a dry year, there is a higher risk of frost. The Barossa and Eden Valleys
were hit by frost on 29 September which burnt young shoots, resulting in an
even smaller, second-growth crop. The Eden Valley was frosted again on 8
November which disrupted flowering. As if that wasn't enough, hail fell on
some vineyards on 22 November.
What little fruit there was ripened quickly in the hot, dry conditions of January
and February, with a mad rush to pick before sugar levels became excessive.
On the plus side, the lack of rainfall meant there was no disease pressure this
For the first time in 20 years, we took Easter off with the final press load on Good Friday. The kids loved having their Dad home to share his Easter eggs! Overall, I am thrilled with the 2019 wines. The reds will be bold, dark, rich and long-lived. Sadly, they will be in very short supply.
Paul Lindner, Chief Winemaker
Raspberry red with pale pink hues. A pretty perfume of strawberry and raspberry fruit with hints of toffee apple. Generous with refreshing, sweet and juicy raspberries which mingle with bright, zesty acidity, flowing through to a lingering, crisp red apple 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.