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The Fifth Wave is Langmeil’s best old vine Grenache with its powerful flavours of dark cherries, red fruit, vanilla and a touch of green herbs, all combined in a gorgeous approachable red wine with a lingering finish and full body.
Langmeil is owned by the Lindner family, which has been making wine for six generations in the Barossa Valley.
$30.99
Unit price perAdventurous take on the famous French theme of soft, spicy reds from the southern Rhone Valley. This smooth, fruit forward blend of Grenache, Shiraz and Mourvèdre has ripe dark fruit flavours of red fleshed plums, red peach and a hint of cedar, spicy depth on the finish. Medium bodied, bone dry, flavoursome and complex.
$34.99
Unit price perLast Bottles of our Inaugural 2021 vintage and the 2022 who took home BEST SEMILLON in Show at Barossa Wine Show 2024!
SALVIS GRATIA* (meaning 'Saving Grace') is a small-batch labour-of-love, carefully hand harvested from some of the last remnants of the Madeira Semillon clone in the Barossa, planted by the Fechner brothers in 1983. SALVIS GRATIA* is an exciting addition to our 'Barossa Nouveau' series joining our established Old Vine Grenache stars Pax Aeterna and Lux Venit* Rosé. This series is all about championing these remnant Old Vine varietals that have always been special, but have sometimes fallen off the radar as new varietal fads come and go. Like PAX and LUX, SALVIS is made in a minimal intervention style - hand harvested, gently whole bunch pressed, 25% completed ferment and matured in new sirugue french oak puncheon. SALVIS GRATIA* is a sublime, zesty, elegantly opulent expression of Barossa Semillon... it's an absolute ripper!
TASTES like: Lemon Curd / White Nectarine / Toasted nuts
SMELLS like: Beeswax / White Florals / Citrus
DELICIOUS with: Lemony Roast Chook / Delicate Salmon Sashimi / Creamy Lobster Risotto / Soft, Tart Goats Cheese
As always; unfined & vegan friendly. Only 493 dozen made
Winemakers: Daniel Chaffey Hartwig, Huon Fechner + Theo Engela
Varietal: Semillon
Alc/Vol: 13.2%
pH: 3.1
Acidity: 6.3