Mount Langi Ghiran, Grampians, 'Mast' Shiraz

Supple and concentrated, with forest fruits underpinned by mocha, cigar box and a delicious earthiness. Mouth coating tannins lead to an extraordinarily long finish. 

Producer Note

Established in 1969, Mount Langi Ghiran, the Aboriginal for ‘home of the yellow tailed black cockatoo’, is set amongst the dramatic backdrop of the Great Dividing Range in the Grampians region of Victoria. The first vines were planted on the property in the late 1800s, but it was in 1969, when the Fratin brothers replanted the vineyards, that Mount Langi Ghiran really came into its own. In 1980, the talented and energetic wine consultant Trevor Mast worked with the Fratin brothers raising the quality and six years later he purchased the property. Trevor pioneered the cool-climate style and with that, one of Australia’s most iconic wines the Langi Shiraz, was born. Cultivated sustainably, the estate is a member of Sustainable Wine Growing Australia. In 2018 Adam Louder, previously a cellar hand under Trevor Mast, became Head Winemaker, he crafts iconic wines that are elegant, full of finesse and the epitome of cool-climate Shiraz.

Vineyard

The Mount Langi Ghiran vineyard is located at an elevation of 350 metres above sea level and set between the namesake Mount Langi Ghiran (922m) and Mount Cole (760m). The mountains create a cooling effect as cold air tumbles down and into the valley and the shadow cast shortens the effective sunshine hours in autumn, extending grape ripening and contributing natural acidity and intense fruit flavours. Mountain erosion over time has created a unique profile of granite sands over sedimentary red clay loam. The texture of this soil profile is ideal for moderating the natural vigour of the Shiraz vine and contributes the subtle spicy pepper flavour for which Mount Langi Ghiran has become renowned. The vines have an average age of 25 years and are Swiss and PT23 clones, with the majority on their own rootstocks.

Winemaking

70% whole-berry, 30% whole-bunch fermentation took place, with natural yeasts in small open-top fermenters. Manual plunging or pumping-over occurred during a period of two to three weeks on the skins. Shiraz benefits from open-top fermentation, being a naturally reductive variety, it allows oxygen exposure to be maximised, without overworking and over extraction. The wine was pressed to tank to settle overnight, before being transferred to barrels where malolactic conversion was completed. 18 months barrel-maturation in 100% French oak barriques (40% new).

Tasting Note

Supple and concentrated, with forest fruits underpinned by mocha, cigar box and a delicious earthiness. Mouth-coating tannins lead to an extraordinarily long finish. 

Grape

Shiraz 100%