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, de-stemmed 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. Some batches stayed on skins to dryness, while others completed fermentation in barrel, allowing a balanced integration of oak characters and enhancing texture and complexity.

ABV: 14.5%

Acidity: 6.8 g/L

pH: 3.58

Grape Varietals: 56% Cabernet Sauvignon | 44% Shiraz

Appearance: Rich, deep purple.

Nose: A lifted nose of blackberry, blackcurrant and dark plum is layered with bittersweet chocolate, roasted coffee beans and hints of tobacco. Toasted nut characters derived from barrel fermentation and maturation. add attractive complexity.

Taste: The palate is generous and beautifully balanced, with dark berry fruit and savoury secondary flavours of coffee and cedary oak. At once rich and elegant, with a persistence of flavour, seamless texture and long, smooth, chocolatey tannins typical of the characteristic Black Label style that overrides region.

Food Pairings: Great with roast rib of beef with horseradish and Yorkshire puddings, or aged Cheddar cheese with fig and walnut sourdough.

Awards and Ratings:
97 Points: Ray Jordan
97 Points: Andrew Caillard MW
96 Points: James Halliday, Halliday Wine Companion 2023
95 Points: Jeni Port
94+ Points: Mike Bennie
Silver: 2022 Perth Wine Show
Bronze: 2022 Hobart Wine Show
Bronze: 2022 Royal Melbourne Wine Awards

About the producer: In 1969, Wolfgang Blass purchased a 2.5-acre landholding in South Australia. Four years later, Wolf Blass Wines was born with the first vintage of Wolf Blass Black Label. From humble beginnings in a tin shed in the Barossa Valley, Wolf Blass Wines is now one of the most successful and awarded wineries in Australia.