Wolf Blass Winery was established in 1966 by German immigrant Wolfgang Blass in the Barossa region of Australia. After studying Champagne techniques in Reims, Wolf was the youngest person to earn a Master’s Degree in Oenology from Veitschoechheim- Wuerzberg according to our Wolf Blass reviews. After a few different jobs in the wine industry, he created Wolf Blass Wines and proceeded to produce soft and silky red wines utilizing fruit from the Langhorne Creek region. Today, Wolf Blass Vineyards is under the Treasury Wine Estates umbrella and is one of the larger producers in the Barossa Valley. Wolf Blass boasts two lines of Premium wines (Yellow and Gold Labels) and three lines of Luxury lines with their Grey, Black and top tier Platinum Label wines. While various grape varieties are used to make these Wolf Blass wines (including Riesling, Chardonnay, Shiraz, Cabernet Sauvignon, Merlot and Malbec), it is still their Luxury Shiraz and Cabernet blends that find their way to the top of our Wolf Blass wine ratings. To see which of these wines are right for you, check out our Wolf Blass wine guide listed below.
The Real McCoy, from the standpoint of a massive, New World Cabernet. It’s hard to tell which aroma prevails, the ultraripe cassis scent of grapes or massive oak. Ditto on the palate. Gigantic, huge mouthfeel, an Incredible Hulk of a wine, yet it’s balanced. Too rich to drink now. Best to cellar for a decade and let it develop subtlety.
At this young age and only a couple of months after bottling, the French oak is showing a bit in the smoky, toasty aromas. But there’s plenty of fruit to balance out the wood—plummy, fruitcake-like flavors that wash over the palate in creamy, lush waves. Mouthfilling and rich, with a supple, long finish; if it’s a trifle less complex and structured than the 2004…
The bouquet of this wine—like the color—is dense and impenetrable, a brooding inky purpleness that’s almost overwhelming. Flavors are embryonic and unevolved, but lean toward blackberry, blueberry and spice, with an almost chewy texture in the mouth. This is closed in and not very flashy right now, but it shows all the material for the cellar.
This traditional blend of Cabernet and Shiraz has been enlivened in recent years with a touch of Malbec (9% this vintage). It’s a full-bodied, richly extracted wine, featuring ample spice notes of cinnamon and clove to go with flavors of cola, coffee and dark-skinned fruit. Muscular and tannic; try after 2010.
The inclusion of a large proportion of Eden Valley fruit gives this wonderfully complex aromas of cracked peppers and dried spices, which build upon a solid core of ripe blackberry fruit. Creamy and lush on the midpalate, it firms up considerably by the finish. This stays true to Wolf Blass’s approachable style while layering on additional depth and potential…
An excellent value, the 2008 Gold Label Shiraz is a full-bodied, powerfully built wine, filled out by cassis, chocolate and tobacco flavors. It’s long and velvety on the finish, not just an upfront powerhouse. Drink now–2020.
The fruit on the palate is the very picture of plum. The wine’s not lean, nor is it sweet—it’s a solid, medium- to full-bodied Cabernet that doesn’t try to bowl you over with oak or caramel or, well, anything. It’s balanced and well behaved, with aromas that run the gamut from blackberry and plum to mocha to cherry to caramel. Very nice.
Tasty, sexy, well built and smooth. Not at all fat or flabby, the wine smells like mint and sweet fruit, but is, perhaps, a little nutty. Flavors are of beef, plum and ripe raspberry, with little chips of coconut and toffee candy bar.