Langton’s Selections Taltarni Cephas Shiraz Cabernet, Taltarni Pyrenees Estate Cabernet Sauvignon Taltarni has experienced major changes in recent years. Wealthy American John Goelet, who also owns the Clos de Val winery in the Napa Valley, established the vineyard. Taltarni captured the imagination of the wine consumer in the early 1980s, but did not capitalise on the changing and burgeoning market for ultra-fine Australian wine. As Taltarni’s star dimmed, its next-door neighbour Dalwhinnie began to attract extraordinary interest from wine enthusiasts. Clearly, this vineyard site is capable of producing superior wines. David Hohnen, who went on to establish Cape Mentelle in Margaret River, laid it out. The 700 hectare property 420m above sea level was selected because of its cool continental climate and for its red clay, quartz and sandy loam soils. The vineyards are all contour planted and vertically shoot positioned to maximise exposure to sunlight. One UK wine writer was moved to describe this site as “one of the most beautiful vineyards on the planet”. Taltarni has lost traction in the secondary market in recent years. The wines however seem to be going through something of a renaissance. Taltarni’s Clover Hill Sparkling wines, emanating from Tasmania, are some of the best of its genre. Taltarni’s mid tier sparkling wines, based on multi-regional Victorian/Tasmanian fruit, are genuinely well crafted wines. Taltarni has completely revamped its offering in a moderately successful attempt to capture the high ground. The Three Monks Cabernet Merlot, Pyrenees Estate Cabernet Sauvignon and Pyrenees Estate Shiraz are all well received wines. The Heathcote Shiraz is barrel-fermented and aged in American oak for 16 months; a richly textured style with plenty fruit power. The open-fermented Cephas Shiraz Cabernet is aged in 80% new French oak for around 20 months. This is Taltarni’s flagship wine these days, but it needs to achieve momentum. The T Series and Lalla Gully wines are generally drink now wines. Andrew Caillard MW, Langton's