Chardonnay matches well with chicken, creamy pasta sauces, seafood, veal and quail. Yellow Label Chardonnay is great with Aspargus and Goat’s Cheese Quiche or Pumpkin Ravioli with Sage Butter Sauce.
In 1969 Wolfgang Blass purchased a 2.5 acre landholding in South Australia. Four years later, Wolf Blass Wines was born with the first vintage of Wolf Blass Black Label. From humble beginnings in a tin shed in the Barossa Valley, Wolf Blass Wines is now one of the most successful and awarded wineries in Australia.
The piece of land happened to be on Bilyara Road and when researching the name, Wolf discovered that it is the Aboriginal name for “Eaglehawk”. As the eagle is also the national emblem of Germany, Wolf’s homeland, he decided that the Eagle would also appear on all of his wines – a legacy that continues today.
In 1974 Wolf Blass Black Label won the highly coveted Jimmy Watson Trophy from the Melbourne Wine Show, the first of three consecutive wins, generating substantial publicity and hype. In 1999, Wolf Blass Black Label made history, becoming the only wine to win the Jimmy Watson Trophy an unprecedented four times.
Since then, growth has been impressive and inspiring with Wolf Blass winning more than 3,000 awards at national and international wine shows, including most recently, International Red Winemaker of the Year at the 2008 International Wine Challenge in London.
Wolf Blass Wines have always had a unique and highly distinguishable style. With a strong focus on careful fruit sourcing, fermentation, maturation and blending, the wines deliver lifted vibrant fruit flavours, a soft rounded palate and well integrated tannins that are the hallmarks of the entire Wolf Blass range.
Today, Wolf Blass wines are exported to more than 50 countries and the Wolf Blass brand is recognised internationally as a producer of premium wines.