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Deep garnet in colour, displaying a mixed array of wildberry and red licorice aromas. The palate is fresh and vibrant, juicy and rounded. A very modern styled Barossa Shiraz, which is delicious drinking now that will mature well for the medium term. A variety of fermentation techniques were utilized, but all involved extended skin contact ranging from 15 to 25 days. A cold soak period of up to 6 days occurred before a natural warming to start the fermentation. Upon completion the ferments were pressed to a mix of new and seasoned oak hogsheads, for malolactic fermentation and maturation.

https://s3-ap-northeast-1.amazonaws.com/orchestracms/eosportal/pdf/tasting-notes/langmeil-wild-child-cabernet-sauvignon-2019.pdf

A significant contribution of fruit from vines which are 100 years old make this one very special blend indeed. There’s a class and sophistication to what is a delicious medium bodied and brightly fruited red. Its savoury nature is so moreish and this really does offer a great alternate red wine drinking experience. Alex Head - Head Wine Winemaker - The Barossa Valley has been witness to the coming of a ‘new wave’ or ‘new breed’ of young talented winemakers. We’ve been intently following Alex Head throughout this time, producing a unique set eye opening Barossan wines, inspirationally drawn from his passion towards Northern Rhone Syrah. Soil and aspect is therefore very much key, imparting style and character and this new release Head Red is no exception.

Colour - Deep ruby with brick edge. Aroma - Fragrant wild strawberry and cranberry flavours with a hint of orange zest. Palate - Fragrant berries continue on the palate with a creamy finish. Matured in French oak hogsheads (30% new) for 18 months. Sealed with QORK. Cellar - At its best: now to 2033. Fruit - Grenache from the Barossa

Zephyrus is a Shiraz Viognier blend typically showing floral perfume and fleshy spicy black berry fruit. The wine is named as a homage to Zephyrus, Greek God of the west wind. Grapes are sourced from a vineyard site situated on a plateau on the north-western edge of the Barossa Valley, which captures the cool westerly winds. The two varieties are harvested and co-fermented together for colour and aromatic lift. Extended maceration and plunging of the cap for structure is followed by maturation in hogsheads for 18 months.