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Wolf Blass Platinum Label Shiraz 2004

Syrah/Shiraz from Barossa Valley, Barossa, Australia
  • JH94
14.5% ABV
  • JH94
  • W&S93
  • WS92
  • W&S92
  • WS93
  • W&S93
  • RP91
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14.5% ABV

Winemaker Notes

Wolf Blass Platinum Label Shiraz is the ultimate expression of our winemakers' masterful skills, showcasing a blend of the finest parcels of fruit from selected South Australian vineyards. Made in extremely limited quantities from low yielding vines, Wolf Blass Platinum Label is, quite literally, the pick of the crop, a wine crafted to epitomise the best of vintage, variety and vineyard.

Prior to the 1998 debut vintage, the Wolf Blass winemakers identified a number of vineyards as worthy of the ‘Platinum Vineyard' status. The key characters demonstrated by these vineyards are intensity of colour, concentration of fruit flavour, an elegant, balanced structure and long, fine tannins.

The 2004 Wolf Blass Platinum Label Shiraz is a deep purple in colour with lifted, spicy, fragrant aromas and notes of ripe berries and dark chocolate. The concentrated palate boasts layered flavours of blackberry, freshly ground coffee, spice and integrated oak. This is a seamless, velvety wine, rich and intense with excellent palate length and fine long tannins.

Critical Acclaim

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JH 94
Australian Wine Companion
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Wolf Blass

Wolf Blass

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Wolf Blass, , Australia
Wolf Blass
Wolf Blass arrived in Australia's Barossa Valley at the age of 27, and has since developed one of Australia's premier wineries. Wolf Blass has been producing some of Australia's very best wines for over 30 years, receiving over 3,000 awards at international wine shows since 1966.

Produced from fruit grown in vineyards across southeast Australia, Wolf Blass winemakers produce wines of outstanding quality, character and consistency every year.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

CGM534577_2004 Item# 93994

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