A beautifully balanced and complex Shiraz, with enticing aromas of black cherry, blackcurrant and dark chocolate through to a palate of mocha notes mingled with black forest fruits, framed by aniseed and a hint of truffle.

Established in 1969, Mount Langi Ghiran, the Aboriginal for ‘home of the yellow tailed black cockatoo’, is set amongst the dramatic backdrop of the Great Dividing Range in the Grampians region of Victoria. The first vines were planted on the property in the late 1800s, but it was in 1969, when the Fratin brothers replanted the vineyards, that Mount Langi Ghiran really came into its own. In 1980, the talented and energetic wine consultant Trevor Mast worked with the Fratin brothers raising the quality and six years later he purchased the property. Trevor pioneered the cool-climate style and with that, one of Australia’s most iconic wines the Langi Shiraz, was born. Cultivated sustainably, the estate is a member of Sustainable Wine Growing Australia. In 2018 Adam Louder, previously a cellar hand under Trevor Mast, became Head Winemaker, he crafts iconic wines that are elegant, full of finesse and the epitome of cool-climate Shiraz.

The Talus Shiraz celebrates the natural abundance of Mount Langi Ghiran by capturing the power and purity from this cool climate Grampians vineyard. Talus is a geological term referring to the accumulation of freed granitic rock fragments at the base of steep mountain slopes, known as a Talus slope. The mountains create a cooling effect as cold air tumbles down and into the valley and the shadow cast shortens the effective sunshine hours in autumn, extending grape ripening and contributing natural acidity and intense fruit flavours. Mountain erosion over time has created a unique profile of granite sands over sedimentary red clay loam. The texture of these ancient soils is ideal for moderating the natural vigour of the Shiraz variety. The Shiraz vine material was originally sourced from old vineyards in nearby Great Western dating to the 1860s, predating the arrival of phylloxera, which produces an outstanding array of peppery spice characters. The cane-pruned vines have an average age of 30 years and are VSP trained, which creates an open canopy. The vineyard is harvested 75% by hand, to retain the quality of fruit. Organic treatments are kept to a minimum, cover grasses are planted, and the vineyard is rich in biodiversity.