Platinum Label Shiraz 2012 Gift Box
Wolf Blass
Platinum Label Shiraz 2012 Gift Box
Wolf Blass
Platinum Label Shiraz 2012 Gift Box
Overview
Overview
Wolf Blass Platinum Label is sourced from the distinguished Medlands Vineyard on the central north Barossa Valley floor, a site long renowned for growing outstanding Shiraz.
This museum release is a wine of considerable stature. The fresh opulent palate has evolved into something even more complex, the result of more than a decade of patience. Chocolate, chinotto and coffee beans are complimented by edges of sultana and boysenberry ice cream. A stunning release from an exceptional vintage.
Enjoy one bottle of Wolf Blass Platinum Label Shiraz 2012 presented in a wooden gift box.
| Varietal | Shiraz |
|---|---|
| Vintage | 2012 |
| Country | Australia |
| Region | Barossa Valley |
| Volume | 750 mL |
| Closure | Cork |
| Alc/Vol | 14% |
| Peak Drinking | Now - 2042 |
| Winemaker | Steven Frost |
Awards and Accolades
Awards and Accolades
| Trophy & Gold | 2017 Japan Wine Challenge |
| Trophy & Gold | 2016 China Wine and Spirits Awards |
| Double Gold | 2016 San Francisco International Wine Competition |
| Double Gold | 2016 CWSA |
| Double Gold | 2018 San Francisco Wine Show |
| Gold | 2016 Decanter World Wine Awards |
| Gold | 2017 Royal Adelaide Wine Show |
| Gold | 2017 Wineluxe wine awards |
| Gold | 2018 Japan Wine Challenge |
| Silver | 2015 Adelaide Royal Wine Show |
| Silver | 2015 Royal Hobart International Wine Show |
| Silver | 2017 International Wine and Spirit Competition |
| Silver | 2018 International Wine Spirit Competition |
| Silver | 2017 Great Australian shiraz Challenge |
| Bronze | 2016 KPMG Sydney Royal Wine Show |
| Bronze | 2016 National Wine Show of Australia |
| Bronze | 2019 International Wine Challenge |
Food Pairing
Food Pairing
Beef
Lamb
Duck
Veg
Pizza
Taste Description
Taste Description
Nose
Concentrated crushed blueberry, blackberry and Satsuma plum characters dominate the nose, complemented by underlying dark aromas of bittersweet chocolate, freshly ground coffee beans and evident, though well integrated fragrant, spicy oak.
Flavours and Palate
An elegant yet opulent palate replete with dark berry fruits covering the spectrum from boysenberry through to blackberry and blueberry. Secondary characters of chocolate, chinotto and coffee beans add complexity, creating rich tiers of flavour. Fine French oak ties the wine together with focus and structure, and with a supple, silky texture, definitive line and fine, persistent tannins, gives rise to a wine of great stature and presence.
Viticulture Vintage & Winemaking
Viticulture Vintage & Winemaking
Barossa Valley, South Australia
Just one hour’s drive from South Australia’s capital, Adelaide, lies its gourmet capital (and wine Mecca), Barossa. One of the country’s most beautiful and historic wine regions, Barossa is a magnet for lovers of fine food and wine. Its classic Mediterranean climate, and free-draining red brown soils, makes the region ideal for growing grapes. Barossa produces excellent Shiraz, Cabernet, Grenache, Mourvèdre, Riesling and Semillon.
VINTAGE CONDITIONS
A near-perfect growing season at Medlands Vineyard began with good winter rainfall which, with an early, warm start to spring, allowed the vines to develop healthy canopies. Windy conditions at flowering affected fruit set, reducing bunch and berry size. Mild days and cool nights during ripening allowed for optimal fruit development with exceptional balance, good natural acidity and bright, rich varietal character
Steven Frost - Winemaker
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.