Jackaman's Cabernet Sauvignon

Langmeil Jackaman's Cabernet Sauvignon is made from vines planted in the 1960s by Arthur Jackaman, a World War II paratrooper.

He tended the vines until retiring, his small plot then passing into Langmeil's care. Jackaman's is Langmeil's finest Cabernet Sauvignon vineyard.

The grapes are handpicked and gently destemmed. Fermentation occurs in an open fermenter with pump overs twice daily for a week. The juice is drained and the skins basket pressed.

Following malolactic fermentation, the wine matures for 24 months in new and seasoned French oak. There is no fining and only minimal filtering.

Crimson purple, Langmeil Jackaman's Cabernet Sauvignon has dark fruit flavours, briary spice and a touch of oak sweetness lengthening the velvety finish. Cellaring potential is 10 years.