Product Overview
The 2020 Mount Langi Ghiran Cliff Edge Shiraz is sourced from a selection of blocks across the historic Mount Langi Ghiran vineyard situated in the Grampians region of Victoria. The combination of Langi's cool climate, old vines, and granite soils produces Shiraz with great intensity, purity, and finesse. The nose offers aromas of blackberry, black cherries, vanilla, tar, and, baking spice while raspberry, red currant, red licorice, and blackberry mix on the palate with baking spice and mocha notes.
Varietal Composition: 100% Shiraz
Appellation: Grampians, Victoria, Australia
Aging: 14 months in French oak barriques, 30% new
Winemaker: Darren Rathbone
93 Points, "Editors' Choice" - Wine Enthusiast
"From the granite soils and cool climates of the Grampians mountains, this baby brother to Langi's premium Shiraz provides excellent value. Highly peppery from first sniff, it also offers fresh red and black berry fruit underpinned by tar, eucalyptus and a touch of vanillin oak. There's juicy, satiny succulence to the midweight palate. Pure, firm, fresh and balanced, this is just what Aussie Syrah should be." -CP, 7/1/23
92 Points - Vinous
"Bright ruby. Spice-tinged dark berry liqueur, cola, mocha and floral scents and a hint of sandalwood on the fragrant nose. Juicy blueberry, cassis and espresso flavors show fine definition and turn sweeter as the wine opens up. Sneaky tannins add shape to the persistent finish, which hangs on with very good, spicy persistence. This bottling consistently punches well above its weight compared to its fancy and pricier stablemates, which are among the standout bottlings of Shiraz from all of Australia. 30% new French oak barrels." -JR, Sep/2022
90 Points - Wine Spectator
"Reveals ripe, juicy huckleberry and blackberry flavors that are concentrated and round, with milk chocolate, dried herb, espresso and salted toffee accents. Finds a nice balance between richness and juiciness on a supple, plush frame. Drink now through 2030. 3,992 cases made, 800 cases imported." -MW, 3/31/23
