订阅
90
 |
红酒 Red |
 |
澳洲 Australia, 其它澳洲产区 Other Australian Regions |
 |
72% Cabernet Sauvignon, 28% Shiraz |
 |
16℃ |
 |
|
 |
1990, 1991, 1993 |
 |
康齡酒藏 The Corner Wine House |
This robust, award-wining Cabernet Sauvignon-Shiraz blend is one of Australia's best red wines available for about $2,500.
1996 was an excellent vintage in the Barossa Valley. Sourcing grapes from Barossa Valley and a few neighboring regions, Wolf Blass made a terrific Black Label, Cabernet Shiraz wine in this vintage. The wine has a super deep red-purple color and rich scents of coffee and spices. This is a very concentrated wine with opulent offerings of ripe fruit and oak flavors. The wine was aged for 36 months in new American and French oak barrels. This wine has all the heavy velvety texture and power that has helped make top-level Australian red wines so popular. Enjoy this wine with Roast Beef, Venison Steak and Ostrich Steak. This wine also pairs very nicely with Roast Goose. Serve this wine at 16℃.
Raised in Germany, Wolf Blass arrived in Australia in 1961 when he was 21 years old. While still in Europe he studied the art of wine making in Champagne. In 1996 he bought his first vineyard. Since these early beginnings he has established an excellent reputation for quality wines. His wines are sold in over 100 markets and have won over 3000 Australian and international awards.
John H. Isacs
1996 was an excellent vintage in the Barossa Valley. Sourcing grapes from Barossa Valley and a few neighboring regions, Wolf Blass made a terrific Black Label, Cabernet Shiraz wine in this vintage. The wine has a super deep red-purple color and rich scents of coffee and spices. This is a very concentrated wine with opulent offerings of ripe fruit and oak flavors. The wine was aged for 36 months in new American and French oak barrels. This wine has all the heavy velvety texture and power that has helped make top-level Australian red wines so popular. Enjoy this wine with Roast Beef, Venison Steak and Ostrich Steak. This wine also pairs very nicely with Roast Goose. Serve this wine at 16℃.
Raised in Germany, Wolf Blass arrived in Australia in 1961 when he was 21 years old. While still in Europe he studied the art of wine making in Champagne. In 1996 he bought his first vineyard. Since these early beginnings he has established an excellent reputation for quality wines. His wines are sold in over 100 markets and have won over 3000 Australian and international awards.
John H. Isacs
沪公网安备 31010602005231号