Shiraz with pizzazz

Wolf Blass Chief Winemaker Chris Hatcher (pictured right) recently came to Beijing for a tasting to officially launch the brand's Luxury Range of 2010. The range includes four wines: the 2007 Platinum Label Shiraz, the 2006 Black Label Cabernet Sauvignon Shiraz Malbec, the 2008 Grey Label Langhorne Creek Cabernet Sauvignon and the 2008 Grey Label McLaren Vale Shiraz.

Wolf Blass Platinum Label Shiraz 2007 marks the 10th consecutive vintage of one of Australia's iconic Shirazes. The first Wolf Blass Shiraz from 1998 won the title of "Best Syrah in the World" at the 2002 International Wine and Spirit Challenge in London. Previously, the company only used Shirazes to blend into other wines.

Wolf Blass Grey Label Langhorne Creek Cabernet Sauvignon was the first to bear the Wolf Blass name when released in 1967. The wine tastes fruity and opulent, with a slight hint of mint. It has gone through both French oak to set out its fruitiness and American oak to accentuate its sweetness.

Wolf Blass Grey Label Shiraz 2008 distinctly reflects characteristics of the McLaren Vale region. The wine is soft and velvety, and is endowed with a clear red berry flavor.

The Grey Label philosophy, according to the winemaker, is to create quality wines with character and consistency, which have the strength to age well and the softness to be enjoyed upon release.

Black Label is about synergistic blending. The Black Label Cabernet Sauvignon Shiraz Malbec 2006 is a blend of varieties from the Barossa Valley, McLaren Vale and Langhorne Creek. It is a balanced wine with a lovely fruitiness and acidic finish.

The winemaker compares Black Label wines to Ferraris of different years; although they look different, they feature the same style.

Wolf Blass Platinum Label Shiraz 2007 is created from grapes of the cooler, high altitude Eden Valley.

Wolf Blass Platinum Label Shiraz 2002 is an even better vintage. The wine is made from the same great fruit but is softer.

Hatcher compares the Platinum Label Shiraz wines to an "iron fist in a velvet glove", referring to the wines' softness and internal power. He recommends pairing these with a good steak, while the Black Label wines, with their soft tastes and balanced tannins, go well with spicy Chinese dishes.

(China Daily 11/27/2010 page12)