Viniou Reviews
Wolf Blass Yellow Label 2001 is a signature Australian red wine that showcases the hallmark style of this renowned producer. Crafted from a blend of classic varietals typically including Cabernet Sauvignon, Shiraz and sometimes Merlot, this cuvée is representative of rich South Australian winemaking. The vintage 2001 benefited from a particularly warm growing season, resulting in concentrated fruit flavours and balanced structure. The vinification favours a combination of stainless steel and oak maturation, ensuring the wine retains vibrant fruit character while developing subtle notes of spice and vanilla.
The region of South Australia is the beating heart of the Australian wine industry, home to celebrated subregions like Barossa, McLaren Vale and Coonawarra. Though this bottle does not specify a subregion, South Australia’s Mediterranean climate, with warm days and cool nights, is ideal for producing ripe, full-bodied reds. The limestone and clay soils impart freshness and complexity, while the region’s winemaking history, dating back to the 19th century, has fostered a culture of bold blending and innovation—traits exemplified in this Yellow Label wine.
For food pairings, the Wolf Blass Yellow Label 2001’s generous fruit, supple tannins and discreet spice call for equally flavourful dishes. The ripe cassis and plum flavours, along with hints of pepper and oak, pair deliciously with grilled lamb chops, ribeye steak and slow-cooked beef brisket. If you wish to echo Australian heritage, consider serving it alongside a peppered kangaroo fillet or a hearty beef and mushroom pie. Mature cheeses, such as aged cheddar, also make excellent companions as the wine’s age will have softened its structure.
To fully appreciate its bouquet and palate, serve this wine at a temperature between 16-18°C. If the wine has been cellared, consider decanting for around 30 minutes to encourage aeration and allow the tertiary aromas to develop beautifully in the glass.
