Wolf Blass Black Label Cabernet Shiraz Malbec 2016 澳洲禾富黑牌赤霞珠設拉子紅酒

Since 1973, the chase to make the perfect wine has been fundamental to creating 44 remarkable vintages of Black Label. Built on complex, multilayered flavour and magnificent structure, Black Label is a powerful expression of the Wolf Blass philosophy of synergistic blending.

The philosophy behind Black Label is simple: to take the year’s very best wines and weave them together into a synergistic whole, the resultant wine being greater than the sum of its parts. It’s about creating a wine with many layers of flavour in a complex composition of intense fruit characters, magnificent structure, a rich lustrous texture, long velvety tannins and a lingering palate.

Harvested at optimum maturity and flavour, fruit from each vineyard was crushed, destemmed and fermented separately for seven to twelve days on skins. The ferments were allowed to warm naturally, with plunging and gentle pumping over used to maximise colour and flavour extraction. Mid-ferment cooling extended fermentation, exploiting time on skins and accentuating line and length. Some batches stayed on skins to dryness, while others completed fermentation in barrel, allowing a balanced integration of oak characters and enhancing texture and complexity.

自 1973 年以來，對釀造完美葡萄酒的追求一直是創造 44 個非凡年份的 Black Label 的基礎。 Black Label 建立在復雜、多層次的風味和宏偉的結構之上，是 Wolf Blass 協同混合哲學的有力體現。

Black Label 背後的理念很簡單：將年度最佳葡萄酒組合成一個協同增效的整體，由此產生的葡萄酒大於各個部分的總和。它是關於創造一種具有多層風味的葡萄酒，其複雜的成分包括強烈的水果特徵、宏偉的結構、豐富的光澤質地、長長的天鵝絨般的單寧和持久的口感。

在最佳成熟度和風味下採摘，每個葡萄園的果實被壓碎、去梗並在果皮上分別發酵 7 至 12 天。讓發酵物自然升溫，並用傾倒和輕柔的泵送來最大限度地提取顏色和風味。中間發酵冷卻延長發酵，利用皮膚的時間並突出線條和長度。一些批次保持在皮膚上乾燥，而其他批次則在桶中完成發酵，從而平衡地整合橡木特性並增強質地和復雜性。