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Graeme Melton and a mate were travelling across South Australia in 1973, their EH Holden was in dire need of maintenance and Graeme took up casual work at a passing winery. The site supervisor was Peter Lehmann and young Graeme had his epiphany on the road to Barossa Valley. Lehmann suggested that Graeme change his name to Charlie and take the pilgrimmage to Vallee Rhone. Charlie became prepossessed with the culture of old vines Grenache, Shiraz and Mourverdre. He returned to the Barossa, at a time when old vineyard fruit was made into flagon Port and growers were destroying their historic sites in return for government grants. Charlie emabarked on a crusade.. Melton makes a mean mourvedre»
There were two scrub covered parcels of land, just outside Pokolbin village along McDonalds Road, that local council had long set aside for use as cricket ground and cemetery. Both were ultimately auctioned off to the highest bidders and sown to vine. A third undeveloped site became the subject of a long running feud among the new and old neighbours. Dodgy invoices between the rivals were exchanged and the division of firewood became a further cause of contention. A truce was eventually called by the two protagonists, Brokenwood and Hungerford Hill, for the sake of healthy viticulture. The nascent blocks achieved international renown as the eminent Cricket.. Sociable soils make for healthy vine»
Josef Chromy OAM escaped from war torn Czechoslovakia as a penniless 19 year old in 1950, he fled across minefields, evading soldiers and killer dogs, ultimately finding a new home in the lucky country. Chromy has been a long standing principal in the Tasmanian food and wine industry, he established Tasmania's leading brands, including Bay of Fires, Jansz, Heemskerk and Tamar Ridge. At 76 years young, he launched his namesake label, planting one of the apple isle's most stately vineyards and gazetting Tasmania's most compellingly stylish range of wines. Chromy's sensational vintages are as conspicuous for the uniqueness of their character as they are for their.. Tasty treats from the apple isle»
Planted to a steep north facing slope, under the shades of an ancient sawmill, very near the estuaries Mersey and Don, the measured yields of an elite little vineyard are hand picked for vinification by the illustrious Josef Chromy wineworks at Relbia. Highly specialised with the effusive sparkling styles and aromatic whites, winners Winestate Alternative Varietal of Year, the barriques of Barringwood are percolating parcels of Pinot Noir, which are setting a benchmark for the artisanal boutique estates of Devonport and greater Launceston. Barringwood are grown within a unique mesoclime, the longest growing season in Tasmania, each bottle is remarkable for its.. Ardour of affection on the apple isle»

Langmeil Long Mile Shiraz CONFIRM VINTAGE

Shiraz Barossa South Australia
The story of Long Mile dates back to early settlement, after Silesian emigres availed themselves of the kind invitation by George Fife Angas to populate the new colony of South Australia. They founded the hamlet of Langmeil and took to agriculture, establishing vineyards as a priority. Many of these wonderful old sites remain productive, Langmeil are custodians of a 3½ acre block planted in the 1840s. Parcels from mature sites at Lyndoch, Light Pass and Tanunda are assembled into a generously flavoured, engagingly complex, seamless Shiraz of affable old world charm.
Available by the dozen
Case of 12
$245.00
Shiraz is harvested off vineyards up to thirty five years of age, planted to deep sand and red clay soils, mostly trained to single and double wire rod and spur trellis, yielding a mere three to four tonnes per acre. Yields can be much lower during drier growing seasons and hotter vintages, as the parched vines grown to older, unirrigated sites struggle for nourishment. Fruit is crushed and sent for a cold soak maceration in a mix of fermenters, batches are inoculated and treated to a traditional vinfication, plunged and pump over for optimal extraction. Upon completion, components are filled to a selection of seasoned French and American oak barrels for a year's maturation.
Crimson colour with purple hues. Rich aromas of mulberry and satsuma plum, savouryness, roast vegetable, meat and herbal notes. Bright, juicy fruit flows over the palate, a lovely full mouthfeel and texture, fine white pepper and briar spice adding to the complexity, silky tannins in support of a long, fruit filled and subtley spiced finish.
Langmeil
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