Langhorne Where?
Written By: Michael Corbett on Fri, Jan 25th 2008
Since the first part of my journey is probably going to be riddled with a massive case of jet lag, and running around to get my bearings I figured it would be better to pre-write an article to buy me some article writing time down there. And what a better topic to discuss than the particular region I'll be working in: Langhorne Creek, South Australia.
Langhorne Creek is located on the Fleurieu Peninsula, about an hour south east of Adelaide. Though it may not be one of the first Geographic Indications (Australian term similar to American Viticultural Area) associated with Australia, Langhorne Creek is actually the 3rd largest grape growing area in South Australia. Overshadowed by its more well known neighbors, McLaren Vale and Barossa Valley, Langhorne Creek is 70% planted with cabernet sauvignon and shiraz. Historically it has been a grape growing region with few wineries, a location for South Australian wineries to grow a bulk of grapes for blending. However, recently more wineries have been built as of late with the rising popularity of unique shiraz and cabernet blends.
Situated adjacent to Lake Alexandria, Langhorne Creek vineyards are unique in that they are often flooded in the winter time. This is a two fold benefit, as these flood waters both naturally irrigate the vineyards, as well as deposit nutrients. Cabernet produced here is known for its minty aromas, and is an important blending component in many South Australian wines. Langhorne Creek is also home to two unique descendents of Cabernet Sauvignon, Malain and Shalstin, both genetically identical to Cabernet, but lacking in pigments. These grapes are used to make unique rose and white styled wines.
Although I am going from one cabernet sauvignon region (Napa Valley) to another (Langhorne Creek), there is no doubt in my mind I will be exposed to entirely different style of winemaking. It will be very interesting to see how the fruit-forward and soft-tannin cabernet blends Australia has become famous for are made. And with any luck I'll get some exposure to more cutting edge winemaking things such as oak alternatives and micro-oxygenation (shhh...don't tell the wine critics about that!). Tune in next week for my first post written from the land down under!
