About this winery
After studying Champagne techniques in France in 1957, Wolfgang Franz Otto Blass, became the youngest person ever to graduate with a Master's in Oenology (Wine Science) from Veitschoechheim-Wuerzberg. In 1959, he moved to England to study the art of blending before moving to the Barossa Valley in 1961, deciding against a move to Venezuela which had started a revolt against its government. A mere five years later, in 1966, he established Wolf Blass Wines.
See the Wolf Blass detail page for more information on this brand
Deep rich purple. Nose defined by layers of fragrant dark berries and blackcurrant, backed up with deep notes of espresso coffee, panforte and smoky, toastednut. A mouth-filling wine, with refined yet opulent fruit and a
plush, velvety texture. Perfectly ripe spicy blackberry and blood-plum flavours fill out a beautifully balanced palate that’s complexed by integrated mocha oak and finessed with supple, elegant tannins that impart a defined
Winter rainfall was close to the long-term average resulting in full soil moisture profiles. Spring temperatures fluctuated between warmer than average and very cool, summer temperatures were ideal, with mild to warm days and cool nights. Combined with low crop levels, this culminated in near-perfect ripening conditions, producing bright, varietal fruit with intensity of colour and flavour, excellent natural acidity and superb line and balance.