READING the title you may wonder where you’ve seen the name Beringer Wolf Blass before. The answer is Beringer Blass Wine Estates, which was formed in a 2000 merger between Beringer of Napa Valley and Wolf Blass of Australia. Local wine connoisseurs had the opportunity to taste the latest vintage releases at the Hilton Hotel in Nicosia recently, an event organised by the sole importers of Beringer Blass to Cyprus, La Maison du Vin.
The tendrils on Beringer Blass Wine Estate grapevines now extend across the globe. Formerly California-based Beringer Wine Estates Holdings, the company was recast as an international vintner after Australia’s Foster group bought it from the Texas Pacific Group in 2000 and combined it with its Mildara Blass holding. Now a division of Fosters, Beringer grows, produces and markets premium wines made from vineyards it owns in Australia, California, Chile, Italy and New Zealand. Its brands of red and white wines include Jamieson’s Run, Stag’s Leap, Beringer, Chateau St Jean, Wolf Blass, Greg Norman Estates and Yellowglen.
Moving from table to table at the Hilton banqueting room and tasting the numerous wines from Australia, New Zealand and California my taste buds had shown a particular interest in the wines produced by the Wolf Blass in Australia. Off we go Down Under then with four of my favourite wines from the tasting. But first, a little bit about a certain Wolfgang Blass.
German born Wolfgang Blass founded his winery in Australia’s Barossa Valley in 1973.
He started his own business purchasing a 2.5 acres of land with an old army shed outside Nuriootpa at the northern end of the Barossa Valley. From this the growth has been impressive, with Wolf Blass’ Yellow label and Riesling becoming Australia’s top selling red and white wine. Under the guidance of Chief Wine Maker Chris Hatcher, the steady hand of veteran John Glaetzer and the contemporary influences of Wendy Stuckey, Caroline Dunn and Kirsten Glaetzer, the national and international awards now stand at over 3,000.
Wines of the Week
2003 Wolf Blass Chardonnay – Semillon, South Eastern Australia, Alcohol Volume 12.5%
The fruit of this wine was selected from vineyards in South Eastern Australia. A premium, full flavoured dry white wine, with a vibrant yellow colour and a subtle hint of green. The aromas of Chardonnay and Semillon grapes are present in both the nose and the palate, well balanced and complementing each other. Scents of stone fruit and tropical melon combine with citrus, leading to a refreshing wine with balanced acidity and a hint of oak. Good long finish. Served at 8ºC this white can be drunk on its own as an aperitif or with smoked salmon and salads especially with lemon, dill and mustard dressing. Drink until to 2006.
2002 Wolf Blass Cabernet Sauvignon Yellow Label South Australia, Alcohol Volume 13.5%
Distinctive ripe flavours and careful oak maturation make this 2002 Cabernet Sauvignon a rich, deep red wine with plum aromas and berries drifting up from the glass. These same plum and berry aromas develop better on the palate with a rich berry feeling and subtle touch of oak. This wine follows through with delicate soft tannins, good mouth feel and length. 2002 saw excellent yields and a warm season provided the right conditions to ensure strong colour and varietal flavours. Drink now or age until 2007. Serve this wine at 18ºC with red meat, especially lamb with garlic stuffing.
2002 Wolf Blass Shiraz, Yellow Label, South Australia, Alcohol Volume 14%
Top vintage the Aussie Shiraz 2002 is one of the strongest red categories in the wine world. This is a very serious vintage indeed – low rainfall cool vintage – and Barossa had a good harvest. Deep red with purple hues in colour, a smooth wine, open nose of blueberry, blackberry, pepper, plum and cherry and a bit sweet and sour oak style, with layers and layers of fruit, but thankfully not bullying tannins on the palate. Serve at 18ºC with a perfectly roasted leg of lamb with vegetable gratin. Drink now or age until 2008.
2003 Wolf Blass Eaglehawk Shiraz, South Eastern Australia, Alcohol Volume 13.5%
A wine with a fruit driven style, ripe and vibrant with a bouquet of lifted spice, plum and red berry fruit. Medium body palate on this deep red in colour wine, the pepper and black fruit, combined with respectfully low levels of new American oak make this sensational wine. Soft tannins help finish the wine with a dry lingering finish. Drink now to enjoy the fresh youthful flavours, served at 17ºC with lamb shanks cooked in red wire served on a bed of lemon risotto.
