Langmeil The Blacksmith Cabernet Sauvignon 2014
-
Wine
Enthusiast -
Wine
Spectator
Product Details
Your Rating
Somm Note
Winemaker Notes
Medium to deep crimson with purple hues. Lifted blueberries, black currants, and black olive dominate the
aroma with lovely cedar and hints of sweet spice adding to the complexity. Bright and juicy berry fruits coat the palate and mingle with brambly spice, hints of black olive and anise. Medium to full body with velvety, fine, grape and oak tannins add to the structure and flow onto the long, fruitful and spicy finish.
Professional Ratings
-
Wine Enthusiast
The 2014 vintage was slightly cooler than 2013 in the Barossa, which bodes well for Cabernet. This shows aromatic red currants, bay leaf and sage on the nose, then folds in hints of cinnamon and brown sugar. The oak is in the background, letting the fruit carry the wine, yet building in a rich, velvety texture. Drink now–2030.
Editors' Choice
-
Wine Spectator
Harmonious and generous, featuring accents of fresh mint, milk chocolate and kirsch. Plump and velvety, with spice hints on the finish. Drink now through 2027.
Other Vintages
2018-
James
Suckling
-
James
Suckling
-
Wilfred
Wong -
Robert
Parker
-
Wine
Spectator
-
Wilfred
Wong
-
James
Suckling
-
Wilfred
Wong -
Robert
Parker
-
Wine
Spectator
-
Wine
Enthusiast
-
Robert
Parker
Langmeil is a blend of Barossa’s cultural beginnings and a family’s modern commitment to world-class, old vine winemaking. Once a trading village established in 1842, this remarkable place is a captivating pocket of Australia’s wine and vine history that is a must when visiting the Barossa.
Owned by the Lindner family, whose own mark on the Barossa spans six-generations of farming, food, community, and wine, Langmeil is renowned for its preservation of old vines and the making of distinguished wines from these cherished sites.
At the pinnacle of its winemaking is The Freedom 1843 Shiraz, made from what is understood to be the world’s oldest surviving shiraz vineyard believed planted in 1843 at the heart of this historical patch of Barossa earth.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.