Wolf Blass Shiraz Yellow Label 2002

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3.39 5 0.5
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Winemaker's Notes:

Wolf Blass Platinum Label Shiraz is the ultimate expression of the winemakers' masterful skills and showcases the fin...

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Beechwood Wine & Liquors
Summit, NJ (200 mi)
USD 9.98
750ml
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User Reviews for Wolf Blass Shiraz Yellow Label

Ratings & Tags for Wolf Blass Shiraz Yellow Label

86385 Snooth User: steph82
rated this wine
3.00 5
09/04/2008

Winemaker's Notes:

Wolf Blass Platinum Label Shiraz is the ultimate expression of the winemakers' masterful skills and showcases the finest individual parcels of fruit from selected vineyards. It provides the winemaking team with the opportunity to strive for perfection, to craft a wine that epitomizes vintage, variety and vineyard. Made in extremely limited quantities from low yielding vines in South Australia, each year Wolf Blass Platinum Label is, quite literally, the pick of the crop. Prior to the 1998 debut vintage, the Wolf Blass winemaking team identified a number of vineyards as worthy of the 'Platinum Vineyard' status. The key characters desired from these vineyards are concentration of fruit flavor and color. The 2002 vintage is deep purple in color with lifted, fragrant aromas of fresh berries and dark chocolate on the nose. The seamless, concentrated palate is layered with blackberry, spice and integrated oak characters. The smooth, elegant palate has fine long tannins, excellent structure and impressive length. The 2002 vintage was exceptional, the coolest on record in the Barossa region of South Australia. The fruit was sourced from two separate sub-regions, some from 50-year-old dry grown Eden Valley vines, the remainder from low yielding Barossa Valley floor vines. The Eden Valley parcels provided elegance and beautifully lifted aromas while the Barossa Valley parcels provided palate richness and intensity of fruit flavor. The individual vineyard parcels were harvested and fermented separately in small batch open fermenters for 7-14 days to allow the use of various winemaking techniques to enhance complexity. Components of the fruit were fermented on skins for seven days before completing fermentation in oak allowing the development of great depth and intense concentration of fruit flavors on the palate. The remainder of the wine stayed on the skins for 14 days to enhance the length and finesse of tannins on the finish. The components of the final wine were matured in new and seasoned French oak of varying toast levels for 24 months prior to bottling. These barrels were sourced from a variety of regions to enhance structure and complexity in the finished wine.

Wolf Blass Platinum Label Shiraz is the ultimate expression of the winemakers' masterful skills and showcases the finest individual parcels of fruit from selected vineyards. It provides the winemaking team with the opportunity to strive for perfection, to craft a wine that epitomizes vintage, variety and vineyard. Made in extremely limited quantities from low yielding vines in South Australia, each year Wolf Blass Platinum Label is, quite literally, the pick of the crop. Prior to the 1998 debut vintage, the Wolf Blass winemaking team identified a number of vineyards as worthy of the 'Platinum Vineyard' status. The key characters desired from these vineyards are concentration of fruit flavor and color. The 2002 vintage is deep purple in color with lifted, fragrant aromas of fresh berries and dark chocolate on the nose. The seamless, concentrated palate is layered with blackberry, spice and integrated oak characters. The smooth, elegant palate has fine long tannins, excellent structure and impressive length. The 2002 vintage was exceptional, the coolest on record in the Barossa region of South Australia. The fruit was sourced from two separate sub-regions, some from 50-year-old dry grown Eden Valley vines, the remainder from low yielding Barossa Valley floor vines. The Eden Valley parcels provided elegance and beautifully lifted aromas while the Barossa Valley parcels provided palate richness and intensity of fruit flavor. The individual vineyard parcels were harvested and fermented separately in small batch open fermenters for 7-14 days to allow the use of various winemaking techniques to enhance complexity. Components of the fruit were fermented on skins for seven days before completing fermentation in oak allowing the development of great depth and intense concentration of fruit flavors on the palate. The remainder of the wine stayed on the skins for 14 days to enhance the length and finesse of tannins on the finish. The components of the final wine were matured in new and seasoned French oak of varying toast levels for 24 months prior to bottling. These barrels were sourced from a variety of regions to enhance structure and complexity in the finished wine.

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