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The distinction, elegance and power of Langhorne Creek is expressed enticingly in Grey Label Cabernet Shiraz. Evolving since the first 1967 blend, it remains constant in the quality, character and style that is Grey Label.
Grey Label Cabernet Shiraz was sourced from a region as unique as the character it bestows upon the wine. The vineyards of Langhorne Creek lie on deep, rich, alluvial soils along the banks of the Bremer River. Flooding of the river provides natural irrigation while depositing silts and sediments, which concentrate the natural eucalyptus oils in the soil and furnish the wine with its distinctive minty allure.
Individual vineyard batches were fermented 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, hallmarks of the Grey Label style. Select batches completed fermentation in barrel, contributing mid-palate texture, while others finished fermentation on skins, providing structural length and focus.
| Varietal | Cabernet Shiraz |
|---|---|
| Vintage | 2016 |
| Country | Australia |
| Region | Langhorne Creek |
| Volume | 750 mL |
| Closure | Cork |
| Alc/Vol | 14.5% |
| Peak Drinking | Now - 2027 |
| Winemaker | Marie Clay |
| 93 points | Huon Hooke |
| 92 points | Ned Goodwin |
| 92 points | Campbell Mattinson |
| Gold | 2019 Langhorne Creek Wine Show |
| Gold | 2018 Royal Hobart Wine Show |
| Gold | 2018 Perth Royal Wine Show |
| Silver | 2018 International Wine Challenge |
| Silver | 2018 Melbourne Wine Awards |
| Silver | 2018 Melbourne Wine Show |
Huon Hooke
"Very deep, dense purple, amazing neon colour. The bouquet matches this bright freshness with great vibrancy of violet and berry fruit bursting from the glass. The palate is no less impressive, and has a peppery note which points to the shiraz grapes in the mix. It's a baby, a bit callow at this time but promising much in the future."
Ned Goodwin
"Fermented in a combination of used and new American and French wood, before 15 months of barrel maturation, this is a wine built to be buried in the cellar. Burly. Quintessentially Aussie. Cab's herbal lick and militant tannins play fiddle to shiraz's florals and generous blue to black fruit flavours. Anise, clove, cardamom and olive, too. The wall of oak needs taming, as does the edgy acidity. Only time can achieve this."
Campbell Mattinson
"Langhorne Creek Cabernet Sauvignon and Shiraz. Matured in both French and American oak these days.
Toasty and tannic. It’s deep and dark but it’s not hulking or overblown; the fruit feels fresh and well balanced. Blackcurrant, mint, peppercorn and mulberry, a rich vein of pure plum. There’s the slightest, slightest dip to the mid palate but it recovers well and thereafter sails on with confidence. Toasty aftertaste, infused with twiggy eucalyptus. Hard to find any hairs out of place here."
Nestled among gum trees on an ancient flood plain between the Bremer and Angas rivers, Langhorne Creek is one of Australia’s best-kept viticultural secrets. Its deep, alluvial soils and the surprisingly cool influence of nearby Lake Alexandrina produce soft and fragrantly elegant reds with distinctive mintiness.
Early winter rain set up the vines t o cope with a dry spring and early summer. Good flowering and fruit set allowed for even berry development an d excellent balance. The ripening season was cool to moderate with few temperature spike s and timely rain. The region benefitted from the cooling influence of breezes off Lake Alexandrina, mo derating overnight temperatures, and assisting fruit vibrancy and retention of natural acidity.
Wolf Blass winemaker Marie Clay discovered wine through her Dad's stellar collection of South Australian reds. Like all good fathers, he stocked up on the birth year of his two daughters. In Marie's case, that just happened to be a lovely bottle of 1979 Wolf Blass Black Label, which was cracked at her 21st birthday.
After graduating in 2000 from the University of Adelaide with first Class honours in Oenology, Marie received the Southcorp wine scholarship. This allowed her to travel and work with the company’s best winemakers across the Australian wine regions of Coonawarra, Barossa, Sunraysia and Great Western. Following these experiences, Marie worked with Lindeman’s for 4 years at both their NSW and Victorian wineries, overseeing white wine production.
In December 2006 Marie joined the Wolf Blass winemaking team in the Barossa, where she relished the opportunity to work with premium red wines from vineyard to bottle. She loves working in a modern winery that allows the fruit's potential to be realised. Langhorne Creek and McLaren Vale, the heartland regions of the Grey Label range, are particularly close to her heart.
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