Wolf Blass Grey Label Langhorne Creek Cabernet Shiraz 2013
  • A multiple gold medal winner
  • From the famous Wolf Blass label
  • From Wolf Blass' "Secret weapon" region

Wolf Blass Grey Label Langhorne Creek Cabernet Shiraz 2013 x6

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5 Gold
The very first Grey Label blend created by Wolf Blass in 1967 is still celebrated by our winemakers today, who draw on rich, distinctive Langhorne Creek fruit to create a fine, expressive wine with a silky texture and lingering flavour.

Awards

5 Gold

Wine Region

LANGHORNE CREEK

Drink Until

2025

Varieties

Cabernet Sauvignon 52% and Shiraz 48%

Alcohol

14.5%

Foods

Great with grilled pigeon with braised fennel, sage and juniper, or rosemary studded roast leg of lamb.

Oak

Matured as individual vineyard batches in a combination of seasoned and new French, 69%, and American oak, 31%, for 18 months.

Colour

Deep crimson with purple hues.

Nose

A fragrant, expressive nose of blackberry and cherry fruits heightened by regional nuances of eucalypt and mint and supported by subtle warm spice and cedary oak.

Palate

The palate is medium to full bodied with layers of bramble berry fruits, fresh eucalypt notes and subtle oak. The wine finishes with finely textured, elegant tannins, displaying great finesse and fruit presence.

Background

Grey Label Cabernet Shiraz was sourced from a region as unique as the character it bestows upon the wine. The vineyards of Langhorne Creek lie on deep, rich, alluvial soils along the banks of the Bremer River. Flooding of the river provides natural irrigation while depositing silts and sediments, which concentrate the natural eucalyptus oils in the soil and furnish the wine with its distinctive minty allure. Harvested at optimum flavour ripeness, fruit was crushed and fermented in small open-top fermenters. Plunging and gentle pumping over were utilised to optimise flavour, colour and tannin extraction, allowing for richness and fruit depth while keeping tannins plush. Some parcels completed fermentation in barrel, integrating oak characters and contributing to mid-palate texture and complexity, while others were left on skins until dry to lengthen the finish.

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