I noticed on the back label Langmeil actually lists the varietals as Syrah, Mataro and Grenache. I’ve never seen Mataro used before – but of course, Mataro is Aussie for Monastrell / Mourvedre. Also interesting was the use of a little aluminum disc at the bottle opening underneath the stelvin screw cap. I’ve read these are used to ensure maximum impenetrability by oxygen.
This wine is a deep ruby, akin to boysenberry juice. On the nose, it’s heavenly – a clean, developing wine with medium plus intense aromas of deep red and black fruit – plums, cherries and dried strawberries – with leather, crushed herbs, and some beautiful barnyard. That sounds like an oxymoron, but it’s not.
The palate is dry with almost high acidity, velvety tannins with the lightest ever grip, high alcohol at 14.5% and medium plus flavours of blueberry, boysenberry, plum, dried strawberry and cherry, thyme, rosemary and sage and just-got-off-the-horse sweaty saddle. The finish is long on this WSET Very Good wine.
Drink now or hold for 5 more years. There’s great acidity and fruit on this wine which is complex, layered, and beautiful with steak, roasted baby potatoes with herbs and greens with shaved Gran Padano drizzled with basalmic and olive oil.
Happy Birthday, Andrew!