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WOLF BLASS GOLD LABEL CAB SAU YEAR OF DOG

The President’s Selection Gold Label range honours the traditional Wolf Blass philosophy of blending outstanding fruit from the finest South Australian regions to create wines of quality, character and consistency. Cabernet Sauvignon, selected for its fruit intensity, soft, rich mid-palate, length of flavour and fine tannin structure, was fermented on skins until the optimum release of colour and flavour was achieved, without excessive tannin extraction. Selected batches completed fermentation in barrel to build complexity and mid-palate texture.
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$32.00
$28.00
SPECIAL MEMBER PRICING - The more you buy, the more you save.
Quantity
6+
Price
$21.00
This product has a minimum quantity of 6
- +

LIFTED, VARIETAL CASSIS ON THE NOSE IS ENHANCED WITH NOTES OF BAY LEAF AND MOCHA. A RICHLY TEXTURED, MEDIUM TO FULL- BODIED PALATE HAS DARK FRUITS, CREAMY OAK AND A FRAMEWORK OF STRUCTURED, YET FINELY GRAINED CABERNET TANNINS.

The President’s Selection Gold Label range honours the traditional Wolf Blass philosophy of blending outstanding fruit from the finest South Australian regions to create wines of quality, character and consistency.
Cabernet Sauvignon, selected for its fruit intensity, soft, rich mid-palate, length of flavour and fine tannin structure, was fermented on skins until the optimum release of colour and flavour was achieved, without excessive tannin extraction. Selected batches completed fermentation in barrel to build complexity and mid-palate texture.

LIFTED, VARIETAL CASSIS ON THE NOSE IS ENHANCED WITH NOTES OF BAY LEAF AND MOCHA. A RICHLY TEXTURED, MEDIUM TO FULL- BODIED PALATE HAS DARK FRUITS, CREAMY OAK AND A FRAMEWORK OF STRUCTURED, YET FINELY GRAINED CABERNET TANNINS.

The President’s Selection Gold Label range honours the traditional Wolf Blass philosophy of blending outstanding fruit from the finest South Australian regions to create wines of quality, character and consistency.
Cabernet Sauvignon, selected for its fruit intensity, soft, rich mid-palate, length of flavour and fine tannin structure, was fermented on skins until the optimum release of colour and flavour was achieved, without excessive tannin extraction. Selected batches completed fermentation in barrel to build complexity and mid-palate texture.

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