What it tastes like
A smooth Australian Shiraz with dark fruit and subtle spice notes, balanced tannins and rich flavour.
Dark berries
Warm spice






































































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A smooth Australian Shiraz with dark fruit and subtle spice notes, balanced tannins and rich flavour.
Wolfgang Blass was born in Germany in 1934. After he ran away from school, his parents gave him a choice between a three year winemaking apprenticeship and going back to class, and he took the apprenticeship. He studied Champagne techniques in France in 1957, went to England in 1959 to learn the art of blending, and moved to the Barossa Valley in 1961. In 1966 he established Wolf Blass Wines, which still has its cellar door on the Sturt Highway at Nuriootpa.
Red Label is the winery's easy drinking range, built on blending skill rather than a single patch of ground. This Shiraz is sourced from South Eastern Australia, a huge zone covering almost a third of the country, where fruit from many vineyards is available to the winemaking team. It is 14 per cent alcohol and comes under screwcap.
In the glass expect bright red cherry and plum with a touch of spice. It is medium weight, with juicy berry fruit, a smooth and approachable palate and a soft, plush finish.
Beef and pizza are the matches the winery suggests, and they suit the wine's softness. A beef burger, a steak sandwich or a pizza loaded with meat would all work.
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