Langmeil Jackaman's Cabernet Sauvignon 2006

Very deep crimson purple. The nose has intense aromas of blackcurrant, mint and cassis with a herbeceous edge and lovely biscuity french oak nuances. The palate is rich with juicy fruit and balanced with fine velvety tannins giving an extremely long fruitful yet dry finish. 

Planted midway through last century at the southern end of Lyndoch in the Barossa Valley, the fruit from this single acre of low-yielding Cabernet Sauvignon vines is hand-picked, gently destemmed, open fermented and basket pressed. This fantastic wine has developed a deliciously intense perfume of blackcurrants and mulberry with rich dark chocolates after two years in a combination 43% new and 57% seasoned French oak hogsheads. A powerful wine from mature vines.

Another small, old Barossa vineyard lovingly tended by Langmeil's growers and dedicated to its previous owner. Arthur Jackaman was a parachutist in World War II, a boxer then a butcher in Broken Hill. He later settled in the Barossa where he became a well known local character.

James Halliday, Australian Wine Companion: "Big, rich and ripe, with dark mocha fruit and an underlying cedar and cassis note to point to the variety; the palate exhibits a healthy dose of fruit, but the tannins are ample yet fine." 93 points.

Jay Miller, RP's Wine Advocate: "The 2006 Jackaman’s Cabernet was sourced from older vines with lower yields. It spent 24 months in French oak, 43% new. Its aromatics are more expressive with notes of wood smoke, scorched earth, licorice, black currant, and blackberry. Structured on the palate, it has layers of savory fruit, excellent integration of oak, tannin, and acidity, and several years of aging potential. Drink this lengthy effort from 2011 to 2020." 91 points