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.
. Starts off nicely, with aromas of dark chocolate, cassis and mint. There’s a lovely hint of vanilla to the flavors, and a cleanness and purity that’s admirable. The wine also has rather tart, crisp acids, which accentuate the wine’s tannins, giving it an astringent feel—a fine match for rare beef, but less enticing when served on its own.
A slim-and-trim wine rather than an oversized one, with baked apple and toast flavors infused with a balancing shot of citrus. Yeasty, ginger and apple aromas and a toasty finish complete the pretty picture.
Starts off with scents of caramel popcorn and oak; it feels mouthfilling, but its size is more about sweet fruit than it is about structure or tannins. Black plum fruit on the palate is just a little too sweet and syrupy for this reviewer’s taste; others may think this rating too conservative. Past vintages have fared better.
Citrus is the name of the game here, from understated citrus-rind aromas to dry, zesty grapefruit and lemon flavors. It’s bright and has the roundness in the mouth seen in a lot of 2003 Rieslings. Tiny spritz on the finish, plus citrus and stone fruit.
Starts out beautifully, with grassy, sweet-pea aromas mixed in with some hay. Cleansing lemon-lime flavors in the mouth mellow out on the finish, where lemon pith lingers. Zingy half the time; understated for the remainder.
It’s the color of fake blood but (I’m guessing) this wine is much more palatable. There are light, airy aromas of cherry, cumin and tobacco, and flavors of blackberries and concord grapes. The wine’s a mouthful, with a long chalk-meets-chile-pepper finish.
Red plum and cherry flavors dominate on the palate, with some tangy oak hovering underneath. Nut, ginger and herbal notes on the nose. A good example of how reasonably priced a reliably good Oz Cab can be