Medium depth crimson with purple hues. Ripe red fruits and black cherry on the nose with mocha, subtle savoury and herbal notes adding complexity. The bright and juicy fruits coat the palate and are balanced by pepper and sweet spices. Medium-bodied in structure with great complexity and lovely silky tannins which flow through the fruity, peppery and spicy finish. Despite a later than anticipated start and an earlier than usual finish, the 2018 compressed harvest produced wines of deep colour, flavour and balance across the board. 35% Grenache, 34% Shiraz, 31% Mourvedre. Matured for 12 months in seasoned oak. 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.

Deep garnet in colour, displaying a mixed array of wildberry and red licorice aromas. The palate is fresh and vibrant, juicy and rounded. A very modern styled Barossa Shiraz, which is delicious drinking now that will mature well for the medium term. A variety of fermentation techniques were utilized, but all involved extended skin contact ranging from 15 to 25 days. A cold soak period of up to 6 days occurred before a natural warming to start the fermentation. Upon completion the ferments were pressed to a mix of new and seasoned oak hogsheads, for malolactic fermentation and maturation.

An array of red fruits and spiced oak. Light red fruits and spiced oak. Fermentation completed in a stainless steel fermenter for 10 days. Pressed onto 1g/L of French oak (Cuvee Series No.1) chips. Matured on oak for four months. Blended with 10% of mixed white wine (pinot gris and riesling) to help soften tannins. Vivid crimson hues. Shiraz. Its Wine. Drink it. The Hidden Sea was created to captivate our friends, celebrate the amazing place we make our wines, and to look and taste god damn great. We set our own course, embrace those who do the same and encourage those that aspire too.-