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A significant contribution of fruit from vines which are 100 years old make this one very special blend indeed. There’s a class and sophistication to what is a delicious medium bodied and brightly fruited red. Its savoury nature is so moreish and this really does offer a great alternate red wine drinking experience. Alex Head - Head Wine Winemaker - The Barossa Valley has been witness to the coming of a ‘new wave’ or ‘new breed’ of young talented winemakers. We’ve been intently following Alex Head throughout this time, producing a unique set eye opening Barossan wines, inspirationally drawn from his passion towards Northern Rhone Syrah. Soil and aspect is therefore very much key, imparting style and character and this new release Head Red is no exception.

The Langmeil Blacksmith Cabernet Sauvignon is all about varietal definition. Blackcurrant, blueberries as well as herbaceousness and briary spice, plus a couple of years in good French oak to help drinkability as a youngster.

'I love this winepacked with dark and black fruit flavours, elegant but a wine that has real energy about itand while the flavours on the palate are rich & inviting, there is a savoury leanness to the wines structure that makes it such a good drink.' - Winemaker Kym Teusner. 'Good colour; the fragrant, berry-filled bouquet leads into a rich, multilayered palate with blackcurrant, mulberry and mocha flavours; the tannins are ripe, and the wine has all the ingredients for long cellaring. Eden Valley's climate is inherently more suited to cabernet than that of the Barossa Valley.' - 94 points | James Halliday, Australian Wine Companion. Limited Stock | Simply click on the Click & Collect Icon and type in your postcode for your nearest store with availability.

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.

Black cherry, raspberry, honey nougat, liquorice, and a hint of orange peel on the nose

https://s3-ap-northeast-1.amazonaws.com/orchestracms/eosportal/pdf/tasting-notes/langmeil-wild-child-cabernet-sauvignon-2019.pdf