Wolf Blass Gold Label Shiraz 2007
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Somm Note
Winemaker Notes
Nose: Lifted dark berry and plum fruits with hints of anise and attractive cedary oak.
Palate: The full,round palate displays rich fruits flavours with excellent depth, balanced by fine acidity and long silky tannins.
Professional Ratings
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Wine Spectator
Firm and chewy, offering a supple texture underneath the veneer of tannins, with smoky, wood-accented blackberry and currant flavors that linger on the polished finish. Best from 2011 through 2020. 2,000 cases imported.
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Robert Parker's Wine Advocate
The 2007 Shiraz Gold Label which was aged for 18 months in a mix of new and used French and American oak. Purple-colored it offers up a nose of spice box, smoked meat, game, plum, and blueberry. Sweetly-fruited and easy-going on the palate, it has layered flavors, good depth and concentration, some elegance, and a lengthy finish. Give it 1-2 years to fully open and drink it from 2011 to 2019.
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Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.