Cabernet Sauvignon Shiraz McLaren, Barossa, Adelaide Hills South Australia
Black Label is nothing if not majestic, it's place in the annals of Australian folklore crystallized after it became synonymous with the Jimmy Watson trophy.
The winemaking team worked closely with individual growers, some of whom have been supplying Wolf Blass with fruit for thirty years or so. Careful vineyard maintenance was essential with low yielding vines able to produce fruit with intense characters. Following crushing the wine was fermented on the skins for between five to seven days, allowing for the optimum release of colour and flavour without extracting excessive tannins. The wine completed fermentation in new French and American oak, then continued maturation for twenty four months. Each parcel was fermented and matured separately in famous Wolf Blass treatment, before the ultimate cuvee was chosen from hundreds of potential parcels trialled.
This wine is dense velvet red in the glass. A wonderfully lifted bouquet of dark fruit, chocolate and blackcurrant develops into a typical rich, soft fruit driven palate with excellent length and soft supple tannins, great depth and a complex yet elegant structure.