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WOLF BLASS WINES Black Label, South Australia 2013

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excellent WOLF BLASS WINES Black Label, South Australia 2013 WOLF BLASS WINES Black Label, South Australia 2013

WOLF BLASS WINES Black Label, South Australia 2013

WOLF BLASS WINES Black Label, South Australia
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WOLF BLASS WINES Black Label, South Australia
  • Style: Cabernet Sauvignon
  • Vintage: 2013
  • Region: South Australia
  • Code: WBBLDR
  • Varietal: Cabernet Sauvignon
  • Country: Australia

Region South Australia

South Australia is the driest state on the world’s driest continent. Covering almost 1 million (984 377km) square kilomteres, it represents 12.8% of the Australian land mass. Sweeping plains are intersected by a spine of relatively low lying ranges, the Mount Lofty/Flinders Ranges which extend through the heart of the State. Over 50% of the state is elevated at under 150 metres. The Great Artesian basin covers almost one-third of the State. The major river is the River Murray which lethargically makes its way into the Southern Ocean. This water mass has a moderating effect on climate, particularly in the southern regions of South Australia where most vines are planted. Summers are generally hot and dry with relatively mild nights. Winters are cool. Rainfall occurs mostly during late autumn/winter (May, June, July, August). Drought and salinity are major concerns. The principle wine regions in South Australia are; the Adelaide Hills, Barossa (comprising the Barossa and Eden Valleys),

South Australia is the driest state on the world’s driest continent. Covering almost 1 million (984 377km) square kilomteres, it represents 12.8% of the Australian land mass. Sweeping plains are intersected by a spine of relatively low lying ranges, the Mount Lofty/Flinders Ranges which extend through the heart of the State. Over 50% of the state is elevated at under 150 metres. The Great Artesian basin covers almost one-third of the State. The major river is the River Murray which lethargically makes its way into the Southern Ocean. This water mass has a moderating effect on climate, particularly in the southern regions of South Australia where most vines are planted.

Summers are generally hot and dry with relatively mild nights. Winters are cool. Rainfall occurs mostly during late autumn/winter (May, June, July, August). Drought and salinity are major concerns.

The principle wine regions in South Australia are; the Adelaide Hills, Barossa (comprising the Barossa and Eden Valleys), Clare Valley, Langhorne Creek, McLaren Vale, Padthaway, Coonawarra and the Riverland. Vineyard expansion has also extended to Wrattonbully, Mount Benson, Bordertown, Robe, Southern Fleurieu and the Flinders Ranges.

It is a tradition for many wine companies to make multi-district blends from South Australian fruit – the idea of house style taking precedence over regional definition. Penfolds pioneered this concept. The vagaries of vintage variation can be evened out by fruit selection, ensuring quality at a high level. However there is debate that this concept comes at the expense of the ‘soul’ of the wine. Penfolds Grange is probably the most famous multi-district blend and is an excellent counter-argument.

Andrew Caillard MW, Langton's
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Winery WOLF BLASS WINES

Langton’s Selections ^4Wolf Blass Black Label Cabernet Blend, Wolf Blass Platinum Shiraz Wolf Blass Bilyara (meaning ‘Eaglehawk’) was established in 1973 by Wolf Blass, a German winemaker brought out by Kaiserstuhl to run its sparkling wine production. The first winery was an old winery shed on 2.5 acres with a $2000 overdraft, achieving rapid growth through premium winemaking, ostentatious marketing and sheer guile. Wolf Blass was one of the early masters of wine marketing, his considerable winemaking, blending and wood-handling skills ensuring consistency and reliability across all quality levels. Wolf Blass is now a brand name within the Foster’s Wine Estates portfolio. For many years Black Label Dry Red, a Cabernet Sauvignon driven blend, was the main secondary market attraction. This is a wine that won the Jimmy Watson Trophy twice – back to back during the 1970s. The individual parcels of fruit are vinified separately in open fermentation tanks and then allowed
Langton’s Selections ^4Wolf Blass Black Label Cabernet Blend, Wolf Blass Platinum Shiraz Wolf Blass Bilyara (meaning ‘Eaglehawk’) was established in 1973 by Wolf Blass, a German winemaker brought out by Kaiserstuhl to run its sparkling wine production. The first winery was an old winery shed on 2.5 acres with a $2000 overdraft, achieving rapid growth through premium winemaking, ostentatious marketing and sheer guile. Wolf Blass was one of the early masters of wine marketing, his considerable winemaking, blending and wood-handling skills ensuring consistency and reliability across all quality levels. Wolf Blass is now a brand name within the Foster’s Wine Estates portfolio. For many years Black Label Dry Red, a Cabernet Sauvignon driven blend, was the main secondary market attraction. This is a wine that won the Jimmy Watson Trophy twice – back to back during the 1970s. The individual parcels of fruit are vinified separately in open fermentation tanks and then allowed to complete fermentation in French and American hogsheads. The wine sees up to 3 years in new American and French oak prior to bottling. Wolf Blass invented the term, "No wood – no good". If Max Schubert started the idea of partial barrel fermentation in red winemaking, arguably Wolf Blass spread the news. Certainly, the Hill of Grace style originated from a discussion between Blass and Cyril Henschke. This technique is used extensively in the Australian wine industry. Wolf Blass Black Label is substantially propped up by oak. In a high quality vintage, the fruit sucks up and integrates well making wines of superb richness and flavour. The Wolf Blass Platinum Label Shiraz (there have also been a couple of releases of a Platinum Cabernet) is a blend of selected material from vineyards across the Adelaide Hills, Eden Valley and the Barossa. The components from the elevated vineyards tend to be matured in tightly grained French oak. The Barossa Shiraz is matured in American oak for 22 months. This is a generously proportioned wine with dark chocolate/plum fruit profile and plenty of mocha new oak notes. The wine is very popular on the secondary wine market, but it has downgraded the reputation of Black Label. This is the problem with marketing wine like card services. However the wines at the top level, including the Gold Label Riesling, are bloody good and offer great value when compared to some of the hyped-up prices of cult wine and that ilk. Andrew Caillard MW, Langton's
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