Back in the early 1970s, this was the wine that established Wolf Blass as a driving force in Australian winemaking. It’s a blend of 70% Cabernet, 22% Shiraz and just a touch of Malbec from a variety of regions in Australia. It is spectacular. The nose shows ripe plums, currants and mature blackberry fruits to go with layers of spice and meaty-earthy notes. It shows depth of flavour in the mouth with wonderful fruit, plush tannins, liquorice, oak and layers of spice. You can cellar for 10 or more years as it matures gracefully. Try with grilled lamb loin or a simple BBQ steak.
North America’s Longest Running Food & Wine Magazine
Get Quench-ed!!!
Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access