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Wolf Blass has been one of Australia’s best-known names for many years. The wolf Blass wine style has always been distinctive, with a core focus on blending across varieties, regions and different vineyards. This focussed approach results in lifted vibrant fruit flavours, a soft, rounded palate and well-integrated tannins that are the hallmarks of the range. The grapes are picked either by hand during the day or by machine at night. Hand picking during the day is for better grape discrimination, but picking at night allows for better protection of the grapes from the suns rays. Once picked the grapes are then crushed, still with the skin, seeds and juice and is then fermented for the two week. After the Fermentation process comes the clarification, this is racking the lees, which is a combination of grape solids and dead yeast cells. The mixture then goes through filtration one more time. Then begins the maturation process which is either done in oak barrels or in stainless steel tank prior to bottling. After the wine is bottled it is then left again to ferment and mature in the bottle. Wolf Blass Wines has won Australia's most coveted trophy, the Jimmy Watson, an unprecedented four times.
|Brand||Wolf Blass Wines|
|Grape Type||CABERNET SAUVIGNON|
|Wine Region||SOUTH AUSTRALIA|