Wolf Blass

Wolf Blass Black Label Cabernet Shiraz 2018

$128 $158
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SINCE 1973, THE CHASE TO MAKE THE PERFECT WINE HAS BEEN FUNDAMENTAL TO CREATING 44 REMARKABLE VINTAGES OF BLACK LABEL. BUILT ON COMPLEX, MULTILAYERED FLAVOUR AND MAGNIFICENT STRUCTURE, BLACK LABEL IS A POWERFUL EXPRESSION OF THE WOLF BLASS PHILOSOPHY OF SYNERGISTIC BLENDING.
Select:

FOOD PAIRING

BBQ Beef Curry

VINEYARD REGION Barossa Valley | Langhorne Creek | McLaren Vale

VINTAGE CONDITIONS The growing season began with above average rainfall that filled soil profiles, however spring and summer were dry, with temperatures slightly above average. Early lignification and flavour development allowed for picking at optimum flavour ripeness, without excessive sugar. Harvest was relatively early, with reds showing excellent varietal expression, plush palates and fine tannin structure

GRAPE VARIETY 56% Cabernet Sauvignon | 44% Shiraz

MATURATION 118 months’ maturation in 72% seasoned and 20% new French oak, and 8% American oak has enhanced structure and complexity

WINE ANALYSIS Alc/Vol: 14.5% Acidity: 6.8 g/L pH: 3.58

PEAK DRINKING 2021 to 2043. This wine will mellow and develop with age to reward many years of careful cellaring

FOOD MATCH Great with roast rib of beef with horseradish and Yorkshire puddings, or aged Cheddar cheese with fig and walnut sourdough.

COLOUR Rich, deep purple

NOSE A lifted nose of blackberry, blackcurrant and dark plum is layered with bittersweet chocolate, roasted coffee beans and hints of tobacco. Toasted nut characters derived from barrel fermentation and maturation. add attractive complexity.

PALATE The palate is generous and beautifully balanced, with dark berry fruit and
savoury secondary flavours of coffee and cedary oak. At once rich and elegant, with a persistence of flavour, seamless texture and long, smooth, chocolatey tannins typical of the characteristic Black Label style that overrides regional and varietal influences.

Winemaker: Steven Frost

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. Some batches stayed on skins to dryness, while others completed fermentation in barrel, allowing a balanced integration of oak characters and enhancing texture and complexity.

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Due to the nature of our products, we do not accept returns.

Please note that we do not deliver on weekends and public holidays. 

About the producer

Wolf Blass

INTERNATIONAL RED PRODUCER OF THE YEAR

As a world-class winery, Wolf Blass is the home of award-winning wines, constantly blending old and new techniques in the pursuit of greatness.

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