Giving a very deep garnet-purple color, the 2007 Langi Shiraz has aromas of crushed blackberries and anise with a whiff of mint and some cardamom. The palate reveals a full body with medium acidity, a medium to firm level of very fine tannins and a long finish. This vintage should be drinking best 2013 to 2023+. 1000 cases were made. 93 points Lisa Perrotti-Brown Wine Advocate # 189 Jun 2010
Mount Langi Ghiran is out there – literally. It’s location in the heart of the Grampians is incredibly remote and has a far cooler growing season than many might imagine until you consider it is placed at an altitude of around 350 meters. Amongst the ancient granite mountains of this region, the vineyards were originally planted in 1964, establishing this estate as one of Australia’s leaders of cool climate Shiraz. “Mount Langi Ghiran looks to go beyond young fruity wines. White and black pepper here are common to the style,” winemaker Dan Buckle informed me, confirming what my palate had been telling me from many years of appreciating their flagship Langi Shiraz. Lisa Perrotti-Brown Wine Advocate # 189 Jun 2010
"Langi" Shiraz is not just the best wine in the cellar – it is Estate grown, and comes from our oldest vines. "Langi" Shiraz is therefore a unique expression of Shiraz varietal, with seasonal variation showing the hallmarks of the vineyard. As such "Langi" Shiraz speaks of the granitic soil, the cool growing season, the limited water, and Easterly aspect of the site, along with the moderating effects of Mount Langi Ghiran itself. Of ten blocks on the property at Mount Langi Ghiran, we normally make between 8and 10 different wines. The oldest vines – up to 45 plus years – nearly always make the best wine.
Old vines make the best wine due to vine age and balance – fully established root systems deliver growth that is in balance with the surroundings, and from this fruit with mature tannic structures and depth of flavour. Old vines are more consistent through the seasons. Old vines tend to crop less – the grapes are therefore more expensive to grow.The best grapes present the best tannins, and these are best extracted slowly and early in the ferment to deliver that Shiraz "plush yet firm" texture. Cold soaking the Mount Langi Ghiran "Langi" Shiraz fruit takes longer in the vat – at a peak time of harvest, these grapes get the best treatment. The best wines are well complimented by the best oak. A greater proportion of new oak is included in the Langi Shiraz – typically around 45% new. So these wines are more expensive to make.
'Maker of outstanding cool-climate peppery Shiraz, crammed with flavour and vinosity, and very good Cabernet Sauvignon. The Shiraz points the way for cool-climate examples of the variety, for weight, texture and fruit richness all accompany the vibrant pepper-spice aroma and flavour.' James Halliday
