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Langmeil The Blacksmith Cabernet Sauvignon 2006

Cabernet Sauvignon from Barossa Valley, Barossa, Australia
  • JH93
  • RP90
15% ABV
  • WW90
  • JS91
  • WW92
  • RP91
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4.0 5 Ratings
15% ABV

Winemaker Notes

Very deep red crimson in color. Intense black currant and blueberry fruits with hints of black olive, menthol and lovely sweet, biscuity French oak. A very rich and complex aroma. The complexity of the aroma really flows onto the palate of this very full bodied Cabernet Sauvignon. Extremely long and fruit driven, the finish is in total balance with youthfully austere tannin and briary spice.

Critical Acclaim

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JH 93
Australian Wine Companion
Rich, generous, luscious cassis, blackcurrant, dark chocolate and cedar all interwoven; ripe tannins on a balanced finish.
RP 90
Robert Parker's Wine Advocate
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Langmeil

Langmeil

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Langmeil, , Australia
Langmeil
The land on which Langmeil Winery now stands was purchased by a 36 year old German blacksmith, Christian Auricht. He and his family arrived in South Australia in 1838 after emigrating from eastern-central Europe (Silesia) to escape religious persecution.

Christian planted his first acre of vines on the estate. The variety was Shiraz and the vines are still producing fruit today. Auricht's old vineyard is the source of Langmeil Winery's single vineyard Shiraz. This rare wine commemorates the pioneering spirit of the first settlers and, because of their willingness to endure so much hardship for the right to keep their faith, it has been named The Freedom 1843 Shiraz. The vineyard is believed to be one of the oldest known surviving Shiraz vineyards in the world (pictured here).

The property was purchased in 1996 by three local mates whose families have lived in the Barossa Valley for several generations: Richard Lindner, Carl Lindner and Chris Bitter. They restored the remaining old buildings and the village well and beautified the gardens. As a tribute to the early pioneers, the new owners refurbished the old winery and named it Langmeil, after the original village.

Langmeil's award winning premium range is internationally recognized and has contributed towards the winery being regarded as one of the top premium wine producers in Australia

Languedoc-Roussillon

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An extensive appellation producing a diverse selection of good-quality, value-priced wines, Languedoc-Roussillon is the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Provence. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Piquepoul and Bourbelenc. International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

Grenache

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Full-bodied but light in both color and tannin, Grenache loves the sun. It thrives in hot climates where it can easily achieve full ripeness. Grenache is best known in the Southern Rhône, where its plush texture and ample alcohol are tamed by savory Syrah and structured Mourvèdre, most notably in Côtes du Rhône and Châteauneuf-du-Pape. Grenache originates in Spain, where it is known as Garnacha and is important throughout the country, particularly in Rioja, where it is blended with the more austere Tempranillo, and in Priorat in tandem with savory Cariñena (Carignan). It is also responsible for dry, fruity rosés in Navarra. In Sardinia, the variety is known as Cannonau and produces bold, rustic reds. In California, Grenache has achieved popularity both flying solo and playing a supporting role in Rhône-style blends.

In the Glass

In sufficiently warm conditions, Grenache produces smooth and generous wines that are loaded with red fruit flavors ranging from strawberry to cherry to dark berry. Richer examples can also show plum, chocolate, and licorice.

Perfect Pairings

Despite its bold flavors, Grenache has very mild-mannered tannins, which makes it eminently quaffable on its own, yet easy to match with food. With its uncomplicated, friendly nature, Grenache is the ultimate barbecue red, pairing happily with lamb loin chops or spicy Italian sausages. Unlike most other full-bodied reds, Grenache’s low tannin level ensures that it will not be fazed by a good chili kick.

Sommelier Secret

Sardinia’s Cannonau is often revered for its association with a long, healthy life. Residents of the Italian island often live well into their 90s and beyond, and they credit this antioxidant-rich wine—along with their healthy Mediterranean diet—for their impressive longevity.

LIM491310706_2006 Item# 98989

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