Wolf Blass Grey Label Shiraz

Grey Label Shiraz was sourced from vineyards ranging in altitudes from about 50m near the coast to 200m where McLaren Vale merges with the Adelaide Hills, bringing complexity and layers of interest to the final wine. The region mostly spans two basins of ancient bedrock layered with sediments laid down by advances and retreats of the sea over the past 45 million years. Soil types vary from sands, yellow clays, and red and black loams through to ironstone.

Individual vineyard batches were fermented in small open-top fermenters for 5 to 10 days. Plunging and gentle irrigation were used to optimise flavour, colour and tannin extraction, giving the wine rich concentration and depth of fruit while keeping the tannins plush, hallmarks of the Grey Label style. Some parcels completed primary fermentation in barrel, contributing mid-palate texture, while others completed fermentation on skins, providing structural length and focus.