A powerful expression of the Wolf Blass philosophy of synergistic blending, black label is built on persistence of flavour, seamless texture and long velvety tannins. Opulent yet elegant fruit from Langhorne Creek and McLaren Vale provides richness, depth and exceptional complexity.
The philosophy behind Black Label is simple: to take the year’s very best wines and weave them together into a synergistic whole, the resultant wine being greater than the sum of its parts. It’s about creating a wine with many layers of flavour in a complex composition of intense fruit characters, magnificent structure, a rich lustrous texture, long velvety tannins and a lingering palate.
Harvested at optimum maturity and flavour, fruit from each vineyard was crushed, destemmed and fermented separately for seven to twelve days on skins. The ferments were allowed to warm naturally with plunging and gentle pumping over used to maximise colour and flavour extraction. Mid-ferment cooling extended fermentation, exploiting time on skins and accentuating line and length. The wines were pressed while still retaining a touch of sugar, then transferred to barrel to complete fermentation, allowing a balanced integration of oak characters and enhancing texture and complexity.
Varietal | Cabernet Shiraz Malbec |
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Vintage | 2010 |
Country | Australia |
Region | Multi-Region Blend |
Volume | 750 mL |
Closure | Screw Cap |
Alc/Vol | 14.5% |
Peak Drinking | Now - 2042 |
Winemaker | Steven Frost |
Rich, complex aromas of dark berries and blackcurrant interspersed with layers of roast coffee beans, bittersweet chocolate, and complex cedary oak accented with gentle hints of Langhorne Creek eucalypt and a touch of cigar-box development.
The palate shows exceptional richness, complexity and balance with spicy dark fruit reminiscent of blackberry, blackcurrant and blood-plum, with integrated, layered oak flavours. At once opulent and elegant, with a persistence of flavour, seamless texture and firm, velvety tannins.
Home to the oldest vines in the country, and no less than 18 wine growing regions, South Australia accounts for almost 50% of Australia’s wine production. The Barossa Valley, McLaren Vale, Langhorne Creek and Coonawarra are well known for their world class reds, with Adelaide Hills, Clare Valley and Eden Valley praised for their exceptional Chardonnay and Riesling.
Above average rainfall in winter and spring set the vines up with healthy canopies and allowed the soil to store water. Summer weather came early but the vines were brightened up by a December rain, setting them up well for ripening. No further rain interrupted harvest. Cool nights and moderate temperatures allowed for steady, even ripening and optimum flavour, colour and phenolic development.
Steve grew up in his family's restaurant business in the Yarra Valley where, at an early age, his interest in food and wine was cultivated.
Though it wasn't his first career, growing and making wine was always Steve's passion, with most weekends spent working part-time in vineyards and making wines with friends.
Steve started working in the wine industry full-time in 1999, the same year he started a Bachelor of Applied Science (Wine Science) at Charles Sturt University. Drawn to work in the Barossa in 2005, he's been making Wolf Blass reds since 2008. The winery's expansive vineyard resources, modern and traditional winemaking techniques, and careful approach to blending proved just as irresistible then as they do now.