I can’t write enough positive words to express how much I enjoyed this Mount Langi Cliff Edge. But I will try. Instantly appealing, it shows black, stoney minerals. Red, blue, and black fruits. Smokey oak, sweet spice, there is a whiff of alcohol there. On the palate, Mount Langi Cliff Edge has classic white pepper, floral notes on an elegant, light to mid-weight palate with just a hint of bitterness of the finish.
I left this Mount Langi Cliff Edge open for four nights. It was a struggle to leave it that long. But Mount Langi Cliff Edge got better each night until I ran out of wine… This vintage of Mount Langi Cliff Edge gave me a hunger for quail.
Mount Langi Cliff Edge Shiraz Grampians 2018 Wine Notes
James Halliday Wine Companion 2021.
“Was 50% hand-picked, 50% machine-harvested (traditional), part whole berry, part crushed, 2 weeks on skins with cultured yeast, 145 months in French barriques (30% new). The Grampians at its most seductive. Medium-bodied with supple dark fruits, licorice, spice and soft tannins.”
What to say about the wines of Mount Langi Ghiran? To know them is to love them. And if you haven’t tried their wines, now is the time to get on board. The reds are definitely the strong suit of the winery and arguably the whole region. What they do offer is great from entry-level to top of the range. If you can, the wines benefit from aging.
A lot of great wine comes out of the Grampians. But for unknown reasons, it is not super popular. Maybe it is the cooler climate outlook of the wines? World-class Shiraz is made here. And more than one Cabernet has been enjoyed too. Riesling and Pinot Gris are the whites to keep your eye out for.
A bit of a chameleon, Shiraz can change how it looks depending on the terroir and/or winemaker influence. The Syrah-based wines of Northern Rhone are dry and austere while the Shiraz of Barossa is rich and fleshy. A variety that lends itself to long aging but can be drunk at any time of its evolution.
The invasion of “Sunshine in a bottle” put Australian wine on the map. The fruity, easy-going, somewhat samey wines were endearing for a short time. Then the next big thing knocked them off their perch.
This forced producers to increase quality and emphasise the distinctive terroirs of Australia. Of which, there are many. And many more yet to be discovered.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is impressive. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.