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Langmeil Hangin Snakes Shiraz Viognier 2013

Syrah/Shiraz from Barossa Valley, Barossa, Australia
  • WW90
14.5% ABV
  • JS90
  • WW91
  • RP90
  • JH94
  • WW92
  • WS91
  • WE92
  • WS90
  • RP90
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14.5% ABV

Winemaker Notes

Medium depth crimson in color with purple hues. Lovely, juicy red fruits leap out of the glass with delicious, blossom perfume and hints of fresh peach. Sweet fruited summer berries dance over the tongue and mingle with white pepper, herbs and a hint of stone fruit. The fine tannins lengthen the finish which carries the flavor spectrum in harmony, ending with a lightly savory note.

Critical Acclaim

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WW 90
Wilfred Wong of Wine.com
Do I see a little bit of Côte-Rôtie in the 2013 Langmeil Hangin' Snakes? Probably not, but what I do taste here is a pretty fine Shiraz and with its accent of a small percentage of Viognier, the wines comes across with excellent and complex elegance. So it doesn't matter to me whether this wines comes from the Rhône Valley, the Barossa or anywhere else on the globe, this wine is delicious! Medium to deep garnet in color; fine, red berries, with a fresh fruitiness in the flavors; medium to full bodied, delivers actively on the palate; dry, nice acidity, well balanced, kind of chewy and soft on the palate; pretty, red fruits in the aftertaste. (Tasted: February 29, 2016, San Francisco, CA)
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Langmeil

Langmeil

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Langmeil, Barossa Valley, Barossa, Australia
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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

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

LIM491356750_2013 Item# 146563