Blacksmith Cabernet Sauvignon Barossa Valley - Langmeil

The powerful Blacksmith Cabernet Sauvignon Barossa Valley from Langmeil shimmers into the glass with dense purple. After the first swirl, this red wine reveals high density and richness, which is evident in strong church windows at the rim of the glass. The nose of this red wine from South Australias seduces with nuances of black cherry, black currant, mulberry and plum. If we trace the aromatics further, oriental spices and black tea are added, encouraged by the oak influence.

This red from Langmeil is just right for all wine connoisseurs who like as little residual sweetness in the wine as possible. However, it is never meager or brittle, as you would expect from a wine beyond the 5 euro mark. This velvety and dense red wine is full-bodied and multifaceted on the palate. Due to its vital fruit acidity, the Blacksmith Cabernet Sauvignon Barossa Valley presents itself wonderfully fresh and lively on the palate. The final of this red wine from the wine-growing region of South Australia, more precisely from Barossa, finally impresses with considerable reverberation.

Vinification of the Blacksmith Cabernet Sauvignon Barossa Valley from Langmeil

This powerful red wine from Australia is made from the grape variety Cabernet Sauvignon. Clearly, the Blacksmith Cabernet Sauvignon Barossa Valley is also determined by climatic and stylistic factors of Barossa. This Australian can be described as a New World wine in the best sense of the word, with an exceptionally impressive presentation. When perfectly ripe, the grapes for Blacksmith Cabernet Sauvignon Barossa Valley are harvested exclusively by hand without the help of coarse and less selective full harvesters. After the harvest, the grapes are immediately taken to the winery. Here they are sorted and carefully broken up. This is followed by fermentation in small wood at controlled temperatures. Fermentation is followed by 24 months of aging in French oak barrels.

Food recommendation for the Blacksmith Cabernet Sauvignon Barossa Valley from Langmeil

This Australian red wine is best enjoyed tempered at 15 - 18°C. It is perfect as an accompanying wine to Roasted Calf's Liver with Apples, Onions and Balsamic Vinegar Sauce, Pasta with Sausage Dumplings or Chickpea Curry.

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