Wolf Blass Brown Label Classic Shiraz 2016
SAVE $300 A DOZEN ON MUSEUM RELEASE 92 POINT RATED NED GOODWIN JAMES HALLIDAY WINE COMPANION
- ★★★★★ ★★★★★ 0 out of 5 stars.
- 92 POINT RATED NED GOODWIN JAMES HALLIDAY'S WINE COMPANION
- MUSEUM RELEASE CLEARANCE DEAL ON WOLF BLASS BROWN LABEL SHIRAZ
- SAVE $300 A DOZEN WHILE STOCKS LAST
- 5 RED STAR RATED WINERY JAMES HALLIDAY WINE COMPANION
Fruit generosity and textural, plush tannins combine to provide a wine with intensity of flavour, density on the palate, and fruit length on the finish. Subtle nougat oak supports the fruit and provides creaminess to the texture. Tannins are powdery and layered, building through the mid-palate and coming together to support a generous, long finish. A complete wine with power and intensity, yet finesse, character and eminent drinkability.
92 Point Rated - Ted Goodwin Wine Companion
"The retro label proclaims a multi-regional blend of Barossan, McLaren Vale and Clare Valley fruit, as was the wont at Blass upon the Brown Label's inaugural release in '75. Indeed, this cuvee remains a meld of fruit from the three best regional representations of the year. Clare's after-dinner-mint chocolate notes are riding uber alles over the rose water and jelly jam of the Vale and Barossa's fruitcake spice. The tannins are pliant and relatively soft. This will come together with a few years in bottle."
Brown Label Shiraz brings together the best of three regions, uniting power and length from the Barossa Valley, the plush opulence of McLaren Vale and the fragrance and finesse of Langhorne Creek in a synergistic blend.
The original Wolf Blass Brown Label Shiraz was first released in 1975, a blend of Shiraz from Langhorne Creek and the Barossa Valley. The wine came to be known as Brown Label ‘Classic Shiraz’, evolving into the finest Shiraz blend of the vintage, with fruit selected from the year’s three most outstanding regions.
Batches of fruit from each vineyard were fermented separately in small open-top fermenters for 5 to 10 days. Plunging and gentle irrigation were used to work the cap and optimise flavour, colour and tannin extraction, providing for concentration and depth of fruit, while keeping tannins plush. Select batches completed fermentation in barrel, contributing to mid palate texture, while others finished fermentation on skins, providing structural length and focus. After 16 months’ oak maturation, each batch was carefully assessed before blending, to create a truly synergistic wine that brings together the finest attributes of Shiraz from each viticultural region.
Winter was drier than average, followed by a warm, dry spring and early-summer, with good conditions for flowering and fruit set. January and February were mild, with welcome rain in late January slowing ripening. This allowed for early lignification of seeds and stalks, with development of rich, bright flavours, dense colours and ripe tannins.
Barossa Valley, McLaren Vale and Langhorne Creek
|Cellaring:||Drink now or cellar up to 2030|
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