Wolf Blass
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.
Wolf Blass 2006 Yellow Label Riesling
- Best Buy
- $12
This bargain-priced Riesling from Wolf Blass features aromas of lime sherbet alongside hints of quince and floral elements. On the palate, it’s intense and zippy, filled with loads of apple and lime flavor. It’s not especially complex, but bold and strident.
— J.C.
(6/1/2007)
Wolf Blass 1999 Chardonnay
- $12
A delicious fruit-forward quaff with acres of ripe fruit anxious to please. There is a touch of oak, which gives the wine balance and deepens the mouthfeel.
— L.W.
(3/1/2000)
Wolf Blass 1999 Gold Label Riesling
- $12
You get the better parts of both worlds here: It’s both classy and casual. If it’s slightly austere on its own, with sharpness and palate-scrubbing acids, just place some spicy food alongside it and you’re home free. Ginger chicken is a particularly good match. The lemon-lime fruit is accented by slate and petrol. It’s more of a food wine than a simple sipper.
— M.S.
(10/1/2000)
Wolf Blass 2000 Barrel Fermented Chardonnay
- $12
A bright pear and cinnamon nose opens this attractive, medium-weight wine. The palate shows peach and pear flavors, supported by brisk—some might say sharp—acidity, but flabby it isn’t. Shows good balance and a nice long spicy finish, where the oak comes on strong.
— W.E.
(6/1/2001)
Wolf Blass 1999 Yellow Label Cabernet Sauvignon
- $12
This solid mainstream offering sports plenty of cherry and tart berry aromas and flavors wrapped in a toasty cocoon. Medium weight, with an even mouthfeel, it has a spicy almost lemony element and a touch of licorice on the finish. Drink now.
— W.E.
(6/1/2001)
Wolf Blass NV Traditional Method Brut Sparkling
- Best Buy
- $11
The Australian equivalent of California’s Chandon, or Mumm Napa: it’s an inexpensive, please-everyone, enjoyable wine, with yellow fruit, dust and a dry mouthfeel. Middle of the road in the best sense—it’s not “too” anything to be at all disagreeable.
— D.T.
(12/31/2003)
Wolf Blass 2003 Yellow Label Shiraz
- $12
This medium-bodied Shiraz offers black and green pepper aromas, and firm plum fruit on the palate. Hints of cream and herb add interest to the wine’s flavors. A good, everyday red. 35,000 cases produced. Imported by Foster’s Wine Estates Americas.
— D.T.
(12/31/2005)
Wolf Blass 2005 Yellow Label Chardonnay
- $12
This is a lighter-style Chard that’s pleasing and easy to drink. Light nut, floral and white stone fruit aromas lead to a palate that’s full of chalk and almond-like flavors, finally finishing with some pear. Imported by Foster’s Wine Estates Americas.
— D.T.
(8/1/2006)
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