Wolfgang Franz Otto Blass studied oenology in France, Germany and England before arriving in Australia in 1961 to work in the Barossa Valley. Wolf Blass Wines was established in 1966 when Wolf began making small parcels of his own wine and it has grown to become one of the pinnacles of Australian winemaking.
The “Blass Noir” label was introduced in 2013 and in the UK was primarily for the restaurant trade, but was recently withdrawn, hence stock coming to the clearance market at discount prices.
Labelled as South Australia, the majority of the fruit for this wine came from higher altitude vineyards in the renowned Adelaide Hills some 500 to 600 metres above sea-level, with the rest from the equally superior Clare Valley and Eden Valley.
Harvested at optimum maturity from low-yielding estate vineyards, and fermented in stainless steel using modern techniques. Following vinification the wine was given eight months’ maturation, with 80% in seasoned French oak barrels and 20% in new. The separate cuvées were then back blended to produce the final wines. Chardonnay from this area is noted for its purity of fruit, refined flavours, and cool-climate regional expression. French oak has given enhanced structure and complexity.
Blass Noir Chardonnay displays an enticing bouquet of white peach and juicy stone fruits with notes of melon skin and well integrated oak. The palate is medium to full-bodied with flavours of melon and peach following through from the nose. Fine and elegant, with plenty of flavour, a rich, creamy texture, subtle oak to support and complex the fruit, and a long, balanced finish.
To quote chief winemaker, Chris Hatcher, “This is the star of Wolf Blass Chardonnays. To me, this is what good Australian Chardonnay looks like. It has beautiful depth but not big and heavy.”
SILVER MEDAL at the 2018 International Wine Challenge.