The first award Wolf Blass Black Label ever won was the Jimmy Watson Trophy. From its very first vintage in 1973, it would always be the finest wine the winery could produce.
Dominatng by the noble cabernet sauvignon sourced from the best vineyards in South Australia, there was never a strict adherence to a particular vineyard or varietal blend - the year and the vineyards would dictate the wine's final composition.
The best parcels of grapes are kept separate throughout the winemaking and maturation process and it is when the final components are considered "finished" that the master blender's art is put to its ultimate test. The Black Label is traditionally released four years after vintage so the wine has had appropriate bottle maturation before being presented to the wine lovers of the world.
"Deep purple colour; lavish amounts of everything are to be found in this wine: a cascade of black fruits ranging through blackcurrant, blackberry, mulberry, plum and licorice; firm tannins are in balance with the fruit; all the fruit and tannins are wrapped in a thick coating of French oak
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