The Wolf Blass Grey Label Cabernet Shiraz was sourced from a region as unique as the character it bestows upon the wine; the vineyards of Langhorne Creek lie on deep, rich, alluvial soils along the banks of the Bremer River. Individual vineyard batches were fermented in small open-top fermenters for 5 to 10 days. Plunging and gentle irrigation were used to work the cap and optimise flavour, colour and tannin extraction, providing for concentration and depth of fruit, while keeping tannins plush, hallmarks of the Grey Label style. The Wolf Blass Grey Label Shiraz was matured as individual vineyard batches in a combination of 60% seasoned and 12% new French oak, and 12% seasoned and 8% new American oak for 15 months.