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WOLF BLASS WINES Platinum Label Shiraz, Barossa 2013

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outstanding WOLF BLASS WINES Platinum Label Shiraz, Barossa 2013 WOLF BLASS WINES Platinum Label Shiraz, Barossa 2013

WOLF BLASS WINES Platinum Label Shiraz, Barossa 2013

Platinum Label is a generously proportioned wine with a dark chocolate, black berry, plum fruit profile, and smooth chocolaty fine tannins, plenty of mid-palate richness and complemented by savoury mocha oak. The wine is a blend of selected Shiraz parcels from Barossa and Eden Valley vineyards. In keeping with the style, each parcel of fruit is batch-vinified and matured separately for around 20 months in new (up to 90%) and one year old French oak barriques.
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about this product

Platinum Label is a generously proportioned wine with a dark chocolate, black berry, plum fruit profile, and smooth chocolaty fine tannins, plenty of mid-palate richness and complemented by savoury mocha oak. The wine is a blend of selected Shiraz parcels from Barossa and Eden Valley vineyards. In keeping with the style, each parcel of fruit is batch-vinified and matured separately for around 20 months in new (up to 90%) and one year old French oak barriques.
  • Style: Shiraz/Syrah
  • Vintage: 2013
  • Region: Barossa
  • Code: WBPLS
  • Varietal: Shiraz
  • Country: Australia

Region Barossa

Barossa Valley Colonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many

Barossa Valley

Colonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.
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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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