Langmeil Hangin Snakes Shiraz Viognier pink gin savoury red-fruited Pinot Noir with

savoury red-fruited Pinot Noir with whole bunch complexities

technical skill

Royal Melbourne Gold

the musts are fermented for approximately two weeks at low temperature (between 15 and 17°C)

Langmeil Hangin Snakes Shiraz Viognier pink gin savoury red-fruited Pinot Noir withLangmeil Hangin Snakes Shiraz Viognier has all the hallmarks of a Langmeil Shiraz with a difference, as it has been co fermented with a hatful of the white variety Viognier, to add complexity. The aim to make a Shiraz Viognier blend was a natural one, as are the traditional winemaking techniques employed to achieve this style; ripe bunches of Shiraz and Viognier, hand picked, gently crushed, open fermented and then basket pressed into new and old