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Wolf Blass Gold Label Barossa Shiraz 2011 (6)

Wolf Blass Gold Label Barossa Shiraz 2011 (6)

The Barossa has developed a reputation for Shiraz with intense fruit characters and rich concentrated palates. Gold Label balances these flavours with elegant French oak to produce a refined, textural Shiraz with bright, fragrant fruit.

 

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Wine Profile:
Vintage: 2011
Wine Type: Red Wine
Varietal: Shiraz
Acid: 6.9 g/L
PH: 3.49
Alcohol %: 14.5%
Tasting Notes:

COLOUR: Deep crimson red.
NOSE: Fragrant aromas of dark blueberry and Satsuma plum, layered with underlying notes of fragrant spice and dark chocolate.
PALATE: Rich, round and textural, with a full yet elegant palate of bright fleshy berry fruit and juicy plum flavours. Well-integrated, subtle French oak supports a fine acid structure and long silky tannins, resulting in a persistent, seamless finish.

Vineyard Notes:

Gold Label Shiraz draws fruit from low-yielding, minimally irrigated vineyards, predominantly from the central Barossa Valley floor and northern sub-regions, giving the wine intensity and rich, bright fruit. This is supplemented with fruit from the cooler, higher altitude Eden Valley, which contributes fragrance, elegance and subtle spicy elements.

The 2011 vintage was characterised by a cool, wet ripening season across many regions, including the Barossa. This resulted in a later harvest period and disease pressure to varying degrees across vineyards. Despite the difficult conditions, many vineyards across the Barossa were able to fully ripen grapes during this long slow season.

Winemaker Notes:

Following crushing, individual vineyard batches were fermented in small open fermenters with a mix of plunging and pumping over for 7 to 10 days to allow optimum release of colour and flavour without excessive extraction of tannin. After pressing the wines were racked to seasoned and new French oak for 15 months maturation prior to blending, gentle fining and bottling.

Food Pairing:

Gold Label Shiraz is great with Roast Beef with Caramelised Onion Marmalade; Sizzling Mongolian Lamb; or Seared Kangaroo Fillet with Beetroot Relish.

Other Notes:

Enjoyable now and will gain further complexity with 3 to 5 years careful cellaring.

 

 

 
 

 

 

 
 
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