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| 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. | |||
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| 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! | |||
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| 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? | |||
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| 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. | |||