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Black Label Cabernet Shiraz Malbec 2012

Black Label Cabernet Shiraz Malbec 2012

RRP (750 mL)
$130.00
750 mL
$130.00
6 x 750 mL
$780.00

Overview

Overview

A powerful expression of the Wolf Blass philosophy of synergistic blending, black label is built on persistence of flavour, seamless texture and long velvety tannins. Opulent yet elegant fruit from Langhorne Creek and McLaren Vale provides richness, depth and exceptional complexity.

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. The wines were pressed while still retaining a touch of sugar, then transferred to barrel to complete fermentation, allowing a balanced integration of oak characters and enhancing texture and complexity.

Varietal Cabernet Shiraz Malbec
Vintage 2012
Country Australia
Region Multi-Region Blend
Volume 750 mL
Enclosure Screw Cap
Alc/Vol 14.5%
Peak Drinking Now - 2042
Winemaker Steven Frost

Awards and Accolades

Awards and Accolades

94 points Huon Hooke
Double Gold 2016 San Francisco Internation Wine Competition
Gold 2018 Japan Wine Challenge
Bronze Royal Brisbane Wine Show

Huon Hooke

"Very deep red/purple colour, with a pungent, intense aroma of chocolate and coconut, vanilla oak. The wine is full-bodied and powerful, with concentration, density and punch aplenty. There is a high-alcohol fuminess and heat on the back-palate and a little syrupiness. It tastes higher than the stated 14.5%. A fairly extreme style"

Food Pairing

Food Pairing

Beef
Lamb
Duck
Veg
Pizza

Taste Description

Taste Description

Nose

A distinctive and characteristic Black Label nose defined by layers of fragrant dark berries and blackcurrant, backed up with deep notes of espresso coffee, panforte and smoky, toasted nut barrel ferment characters. Hints of Langhorne Creek mint are evident without being dominant. Classic cigar-box complexity is starting to express itself and is expected to develop further with time.

Flavours and Palate

A complex, multi-layered and mouth-filling wine, with refined yet opulent fruit and a plush, velvety texture. Perfectly ripe spicy blackberry and blood-plum flavours fill out a beautifully balanced palate that’s complexed by integrated mocha oak and finessed with supple, elegant tannins that impart a defined line and exceptional length of flavour.

Viticulture Vintage & Winemaking

Viticulture Vintage & Winemaking

South Australia

Home to the oldest vines in the country, and no less than 18 wine growing regions, South Australia accounts for almost 50% of Australia’s wine production. The Barossa Valley, McLaren Vale, Langhorne Creek and Coonawarra are well known for their world class reds, with Adelaide Hills, Clare Valley and Eden Valley praised for their exceptional Chardonnay and Riesling.

Winter rainfall was close to the long-term average resulting in full soil moisture profiles. Spring temperatures fluctuated between warmer than average and very cool and summer temperatures were ideal, with mild to warm days and frequent cool nights. Combined with low crop levels, this culminated in near-perfect ripening conditions, producing bright, varietal fruit with intensity of colour and flavour, excellent natural acidity and superb line and balance.

Steven Frost - Winemaker

Steve grew up in his family's restaurant business in the Yarra Valley where, at an early age, his interest in food and wine was cultivated.
Though it wasn't his first career, growing and making wine was always Steve's passion, with most weekends spent working part-time in vineyards and making wines with friends.
Steve started working in the wine industry full-time in 1999, the same year he started a Bachelor of Applied Science (Wine Science) at Charles Sturt University. Drawn to work in the Barossa in 2005, he's been making Wolf Blass reds since 2008. The winery's expansive vineyard resources, modern and traditional winemaking techniques, and careful approach to blending proved just as irresistible then as they do now.