|From South Australia, which is so meaningless I am not even sure why I am telling you this information. |
Dark purple-red in the glass.
Nose smells a bit hot, spice, anise.
Spicy, black cherries, a hint of veggies, turning slightly hot, rough and tart on the finish. Lacking in some polish and smoothness.
Okay, but wouldn't buy again, especially at $16.95 Canadian!!
I had always though that Wolf Blass wines had a reputation for being fairly dependable at the lower end of pricing. Did I just get a bad bottle, or has their quality slipped in recent years. I know I didn't pay a fortune, but for a little less than $20 I expect more.
|I get the exact same impression of so many Australian wines in that spectrum that I have simply stopped buying them altogether and avoid them entirely. That prickly sourness coupled with high alcoholic heat seems like a sign to me of acidification. Such wines taste like a chemistry experiment, not something I want to drink at the dinner table. I feel your pain!|
|Some of the Wolf Blass wines are good for the stew...we had some Green label on a restaurant wine list, but too many negative comments. The Yellow label sells but is it any better?|
Its all name recognition isn`t it?
|No argument from me on the Green Label Bob, I mean, Doris. You wouldn't be any relation to Stockwell Day would you? Sorry guys, it's a Canadian thing.|
I have had some good Wolf Blass wines at a slightly higher price point, around $20 or $30 Canadian. In the cheaper arena, I find the Wolf Blass Yellow Label Riesling is quite serviceable.