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Langhorne CreekArea Red Blend 2019
About this product
Superb Langhorne Creek Red Blend.
Fruit sourced from premium grape growers.
Rich dark berry fruit, toasty oak and earthy notes.
Region: 100% Langhorne Creek, South Australia
Colour: Deep ruby red.
Nose: Lifted notes of plum and ripe dark berry fruit with spice and black olive complexed by the dusty, eucalypt regional characters. Toasty oak adds further complexity.
Palate: A flavoursome amalgam of ripe dark berry fruit and toasty oak that adds further complexity with the dusty, almost earthy, and eucalypt flavours typical of this fascinating region.
Oak: American and French oak hogsheads, a further 18 months in the same oak post blending.
Food Match: Rare roast beef with Yorkshire pudding.
Winemaker: Mark Jamieson
Drink Until: 2030
In 1991, 15 of Langhorne Creek's best grape growers agreed to participate in a project aimed at making Australia's wine consumers aware of what winemakers have recognised for years- that this region is capable of producing wines to rank alongside Australia's best. Hence from the 1992 vintage, each supplied a selection of their best grapes which were processed at Bleasdale. The parcels are kept separate in new French and American Oak hogsheads. Paul Hotker puts together the best blend from all the parcels, and this wine is then given a further 20 months oak maturation. The Growers for this wine were:Bleasdale Yineyards, Rob Giles,George Borrett, Mark Cleggett, Randall Follett, Rob and Trevor Potts, and Joe Borrett.
Fruit sourced from premium grape growers.
Rich dark berry fruit, toasty oak and earthy notes.
Region: 100% Langhorne Creek, South Australia
Colour: Deep ruby red.
Nose: Lifted notes of plum and ripe dark berry fruit with spice and black olive complexed by the dusty, eucalypt regional characters. Toasty oak adds further complexity.
Palate: A flavoursome amalgam of ripe dark berry fruit and toasty oak that adds further complexity with the dusty, almost earthy, and eucalypt flavours typical of this fascinating region.
Oak: American and French oak hogsheads, a further 18 months in the same oak post blending.
Food Match: Rare roast beef with Yorkshire pudding.
Winemaker: Mark Jamieson
Drink Until: 2030
In 1991, 15 of Langhorne Creek's best grape growers agreed to participate in a project aimed at making Australia's wine consumers aware of what winemakers have recognised for years- that this region is capable of producing wines to rank alongside Australia's best. Hence from the 1992 vintage, each supplied a selection of their best grapes which were processed at Bleasdale. The parcels are kept separate in new French and American Oak hogsheads. Paul Hotker puts together the best blend from all the parcels, and this wine is then given a further 20 months oak maturation. The Growers for this wine were:Bleasdale Yineyards, Rob Giles,George Borrett, Mark Cleggett, Randall Follett, Rob and Trevor Potts, and Joe Borrett.
Superb Langhorne Creek Red Blend.
Fruit sourced from premium grape growers.
Rich dark berry fruit, toasty oak and earthy notes.
Region: 100% Langhorne Creek, South Australia
Colour: Deep ruby red.
Nose: Lifted notes of plum and ripe dark berry fruit with spice and black olive complexed by the dusty, eucalypt regional characters. Toasty oak adds further complexity.
Palate: A flavoursome amalgam of ripe dark berry fruit and toasty oak that adds further complexity with the dusty, almost earthy, and eucalypt flavours typical of this fascinating region.
Oak: American and French oak hogsheads, a further 18 months in the same oak post blending.
Food Match: Rare roast beef with Yorkshire pudding.
Winemaker: Mark Jamieson
Drink Until: 2030
In 1991, 15 of Langhorne Creek's best grape growers agreed to participate in a project aimed at making Australia's wine consumers aware of what winemakers have recognised for years- that this region is capable of producing wines to rank alongside Australia's best. Hence from the 1992 vintage, each supplied a selection of their best grapes which were processed at Bleasdale. The parcels are kept separate in new French and American Oak hogsheads. Paul Hotker puts together the best blend from all the parcels, and this wine is then given a further 20 months oak maturation. The Growers for this wine were:Bleasdale Yineyards, Rob Giles,George Borrett, Mark Cleggett, Randall Follett, Rob and Trevor Potts, and Joe Borrett.
Fruit sourced from premium grape growers.
Rich dark berry fruit, toasty oak and earthy notes.
Region: 100% Langhorne Creek, South Australia
Colour: Deep ruby red.
Nose: Lifted notes of plum and ripe dark berry fruit with spice and black olive complexed by the dusty, eucalypt regional characters. Toasty oak adds further complexity.
Palate: A flavoursome amalgam of ripe dark berry fruit and toasty oak that adds further complexity with the dusty, almost earthy, and eucalypt flavours typical of this fascinating region.
Oak: American and French oak hogsheads, a further 18 months in the same oak post blending.
Food Match: Rare roast beef with Yorkshire pudding.
Winemaker: Mark Jamieson
Drink Until: 2030
In 1991, 15 of Langhorne Creek's best grape growers agreed to participate in a project aimed at making Australia's wine consumers aware of what winemakers have recognised for years- that this region is capable of producing wines to rank alongside Australia's best. Hence from the 1992 vintage, each supplied a selection of their best grapes which were processed at Bleasdale. The parcels are kept separate in new French and American Oak hogsheads. Paul Hotker puts together the best blend from all the parcels, and this wine is then given a further 20 months oak maturation. The Growers for this wine were:Bleasdale Yineyards, Rob Giles,George Borrett, Mark Cleggett, Randall Follett, Rob and Trevor Potts, and Joe Borrett.
- TypeShiraz, Cabernet Sauvignon, Malbec
- Size750mL
- RegionLanghorne Creek
- Current Vintage2019
- Standard Drinks8.6
- Alcohol Volume14.5%
- CountryAustralia
- StateSouth Australia
- Brand NameLanghorne Creek
- Wine MakerMark Jamieson
- ClosureScrew Cap
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