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Mount Langi Gihran, Langi Shiraz, 2003

Red Wine from Australia, Australia
$89.99
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A twenty-year-old bottle from one of the estates that argued for cool-climate Australian Shiraz before anyone was asking for it. Langi Shiraz comes from Mount Langi Ghiran's Old Block, planted in 1969 with a clone taken from 140-year-old vines in Great Western. That clone was brought from the Rhône in the 19th century, before phylloxera wiped out the French originals, so it's some of the oldest Shiraz clonal material in the world. The vineyard sits between Mount Langi Ghiran and Mount Cole in the Grampians region of Victoria, one of the latest-ripening sites in Australia. Its soils are granite sands washed through red clay loams, over ironstone and quartz that hold back the vines' vigour. That long, cool season is where the house's signature pepper comes from: a compound called rotundone, which does best with slow ripening. Think northern Rhône more than Barossa. The 2003 is from the Trevor Mast era: he had a vision for cool-climate Shiraz before it was in vogue, and he stayed at the estate until 2006. (One bit of trivia: the name is Aboriginal for "home of the yellow-tailed black cockatoo.")

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More about Mount Langi Gihran

Mount Langi Ghiran is one of the estates that convinced Australia its Shiraz didn't have to be big and jammy. From a cold, granite-strewn site in Victoria's Grampians, it makes peppery, fine-boned Shiraz that has long been a benchmark for the country's cool-climate style.

The vineyard sits at around 350 meters at the foot of Mount Langi Ghiran itself, roughly 190 kilometers west of Melbourne, on granite-derived loam in one of the coldest corners of the region. The Fratin brothers founded the winery in 1969, planting cuttings from the historic Best's nursery vineyard at nearby Great Western. Trevor Mast, who started out consulting for the Fratins, later bought the estate and made its name in the 1980s and '90s, and the Rathbone family has owned it since the early 2000s.

Shiraz is the heart of the vineyard and of the range, from the approachable Billi Billi through the Cliff Edge to the flagship Langi Shiraz, made from the estate's oldest block. Long, cool ripening gives the wines their signature black pepper, along with dark berry fruit, spice and fine tannins. Top bottles age gracefully for well over a decade.

Wine Details

  • Grape Variety

    Shiraz

  • Vintage

    2003

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Style

    Rich

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Roast leg of lamb with rosemary and garlic; venison loin with a juniper or blackberry sauce; steak au poivre; braised beef cheeks with mushrooms; duck confit with lentils.

Tasting Profile

Expect the classic cool-climate Grampians Shiraz profile: dark plum and blackberry, cracked black pepper and spice, with savoury, earthy notes that deepen with bottle age. It's typically medium- to full-bodied, with fresh acidity and fine, firm tannins that soften over time, finishing long and peppery (think northern Rhône more than Barossa).

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