Langmeil Winery

Three Gardens GSM 2018

Winner Gold Lighter Bodied Dry Red Wines
Grape Varieties
Grenache (35%) Tanunda, Barossa, SA, Australia
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $20.00
  • Langmeil Winery
    Po Box 551
    Tanunda, SA
    Australia 5352
  • Janine Heinjus, Sales Administrator

Moderately dense ruby red colour. Somewhat close but attractive spice and fruit underneath. Pure. Palate is well balanced. Perhaps lacking some intensity. Slightly raw tannins exposed by the dish.

Dark berry fruits and notes of fruitcake on the nose palate with warm spices and stalky sappy tannins. The dark ripe fruits support the firm cocoa stalk tannins. The lamb brings the berry fruits to the forward but the dusty oak tends to dominate the finish of the mouthful sending it out of balance.

Glossy oak sits up on the nose, with red and black berry fruit in behind. Fruit is ripe and juicy with savoury tannins and bright acidity. Quite straightforward modern style but with some charm too. Works quite well with the food, the acidity strikes the right note but doesn’t quite have the concentration or length to really shine.

Mid-deep cherry colour. Dark berry fruit aromas, fresh oak overtones. Round and supple palate, light berry fruit, clean acidity and fine but firm tannins. With food: The palate remained rather firm in spite of the food.

Medium red, vanillin oak nose, beautiful ripe fruit with a rich complex palate notes of dried coconut on finish, fruit is dulled by the dish.

Mid to deep ruby red. Moderately intense blueberries and blue flowers and hints of talcum powder with blackcurrant fruit pastilles and vanilla. Lots of fruit with hints of green stem integrated with gorgeous sandy, mouth coating tannin. Quite a good match, maybe left the mouth a little oily.

Savoury, cherry and spice, slight nutty, lacks punch but has character. Cherry, donut with structured and firm tannins. Food: softened palate, tannins still firm, but moreish, savoury.

The Lighter Bodied Dry Red Wines were judged with

Lamb with Hummus, Paprika Oil and Almonds

Presented by chef Marcell Kustos



  • 1 can chickpeas
  • 100g tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cloves garlic, crushed
  • 100ml cold water
  • 40ml mild olive oil
  • ½ tsp salt
  • ½ tsp cumin
  • Good quality olive oil, to serve
  • ~70g Lamb filet/person, sousvide at 57C, charred, sliced thinly ~ carpaccio
Paprika oil:
  • Warm 2 Tbsp olive oil
  • 1 Tbsp smoked paprika powder
  • 2 Tbsp caramelised balsamic vinegar
  • 2 red capsicum, quartered, charred (15-20 min at high grill), finely diced
For plating:
  • Blanched almonds, microplaned


  1. Cut the capsicums into quarters and roast at high grill for 15-20min until they are cooked through and become charred.
  2. Remove skins and finely dice the capsicums.
  3. In a microwave-safe bowl, mix olive oil and smoked paprika powder and microwave it for 10-15s (should release aromatics). Add caramelised balsamic and diced capsicum, set aside until plating.
  4. In a food processor, blend hummus until smooth.
  5. Char-grill lamb and slice thinly.
  6. Plate hummus and flatten in on the plate. Add the capsicum mixture. Lay sliced lamb on top and finish with microplaned almonds.