2018 Mount Langi Ghiran Cliff Edge Shiraz
The original Mount Langi vineyard was established in the 1870’s when European immigrants travelled to Western Victoria to discover gold. By the turn of last century, early vineyards were replaced by sheep farming and it was not until 1963 that the Italian born Fratin brothers re-established the Shiraz vineyard with a Swiss clone. In 1978, the brothers appointed Trevor Mast as consultant winemaker. Inspired by the potential of the vineyard and keen to develop it further, Trevor and Sandra Mast purchased the property in 1987. In late 2002 the property was sold to the Rathbone family. Trevor stayed on as head winemaker, with Dan Buckle joining the team. Dan took the reins from Trevor in 2003 and continued on until 2012. Current winemaker Adam Louder’s career began at Mount Langhi Ghiran in 1998 where he worked as a cellar hand under Trevor Mast and then worked alongside Dan Buckle. After working around the globe in various winemaking roles he returned to Mount Langhi in 2016 as chief winemaker.
A cracking cool climate Shiraz that combines intensity with finesse.
The Cliff Edge Shiraz is sourced from a selection of blocks across the Mount Langi Estate with vines an average age of 26 years old. Barrel aged in French oak of which 25-30% was new. Pitch black at its heart with a bright dark red black tinged hue. Elevated spicy black cherry and liquorice scents infused with blackpepper are trailed by subtle smoky vanillin cedar and peppered meat notes. Deeply fruited yet elegant the palate is layered with rich black cherry, liquorice and plum flavours which have a blackpepper overtone. Lightly smoked vanillin cedar, traces of scorched earth and spice are also present. Whilst there’s a velvet like feel to the wine, a refined yet sturdy tannin structure provides an ample backbone for longer term cellaring. Excellent depth with a long blackpepper infused aftertaste that shows plenty of persistence.
Drink over the next 6-8 years.
50% hand-picked, 50% machine-harvested (traditional), part whole berry, part crushed, 2 weeks on skins with cultured yeast, 14 months in French barriques (30% new). The Grampians at its most seductive. Medium-bodied, with supple dark fruits, licorice, spice and soft tannins. Drink by 2032.
James Halliday – Australian Wine Companion