Jackaman's Cabernet Sauvignon Barossa Valley - Langmeil

In the glass, Langmeil's Jackaman's Cabernet Sauvignon Barossa Valley displays a dense purple color. This single varietal Australian wine reveals wonderfully expressive notes of plums, mulberries, blueberries and black cherries in the glass. These are joined by hints of cocoa bean, dark chocolate and vanilla.

This wine delights with its elegantly dry flavor. It was bottled with only 0.4 grams of residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Australian enchants naturally with all dryness with the finest balance. Excellent taste does not necessarily need a lot of residual sugar. On the tongue, this powerful red wine is characterized by an incredibly velvety, dense and fleshy texture. Due to its present fruit acidity, Jackaman's Cabernet Sauvignon Barossa Valley is fantastically fresh and lively on the palate. The finale of this red wine from the wine-growing region of South Australia, more precisely from Barossa, finally thrills with considerable reverberation.

Vinification of the Langmeil Jackaman's Cabernet Sauvignon Barossa Valley

This powerful red wine from Australia is made from the grape variety Cabernet Sauvignon. After harvesting, the grapes are quickly taken to the press house. Here they are sorted and carefully crushed. Then fermentation takes place in small wood at controlled temperatures. After fermentation is complete, Jackaman's Cabernet Sauvignon Barossa Valley is aged for another 24 months in French oak barrels.

Food recommendation for the Langmeil Jackaman's Cabernet Sauvignon Barossa Valley

This red wine from Australia is best enjoyed tempered at 15 - 18°C. It is perfect as an accompanying wine to leek soup, roasted calf's liver with apples, onions and balsamic vinegar sauce or stuffed peppers.

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