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Wolf Blass Gold Label Pinot Noir 2012 Wine Review

Wolf Blass Gold Label Pinot Noir 2012

Wolf Blass Gold Label Pinot Noir 2012

Adelaide Hills, Australia

Community Score:89/100

Community Reviews: 11

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Price: $21.95

Drink: 2013-2017

Bottle size: 750 ml

Alcohol: 14%

Sweetness: Extra Dry

Wine Type: Red Wine


Winery: Wolf Blass

Agent: Mark Anthony Wine and Spirits

Natalie's Score: 90/100

A supple, smooth, medium-bodied Australian Pinot Noir with aromas of tart cherry and a hint of smoke. Winemaker Chris Hatcher believes that the 2012 vintage was the best one since 2002, especially for Pinot Noir. All of the Wolf Blass Gold Label wines are aged on in French oak barrels (when oak aging is involved), for more of a French style, and no American barrels, which can impart vanilla bean and coconut aromas.

Pinot Noir food pairings: Chinese five-spice duck with wild mushrooms and steam greens.

This Wolf Blass Gold Label Pinot Noir 2012 was reviewed on March 4, 2015 by Natalie MacLean

More Vintages: 2007 

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Pricing & Stock Information

Reviews and Ratings

Lori Kilmartin - WSET3 Sommelier rated this wine as 91/100 with the following review:

This is not what you would expect from an Australian Pinot. Using a soft press method eliminates bitterness and excessive tannins making this a refined Pinot reminiscent of a true Burgundy. Elegant with aromas of sour cherry, beet and a nice finish with lots of fruit.
Nick Onischuk - Accredited Sommelier rated this wine as 90/100 with the following review:

The Wolf Blass Pinot Noir 2012 is extremely well done. This delicious light to medium bodied pinot noir features aromas and flavours of cherry, raspberry, spice, vanilla and earth. As a pinot noir lover you will enjoy this wine on its own, but it can also be enjoyed with almost any dish. Tasted March 3, 2015 (90/100)
Mary Anne van Gaal rated this wine as 90/100 with the following review:

This Pinot has lots of juicy cherry on the nose. Flavors of light oak, smoke and berry linger in the mouth. This medium bodied wine would be great paired with a juicy lamb burger.
Jane Staples - Certified Sommelier rated this wine as 90/100 with the following review:

A deliciously sensuous Pinot Noir aged in French oak, showing a tantalizing nose of sour cherry, vanilla, pepper and earth. A bright palate reveals tart cherry, vanilla and oak with a slightly fleshy aspect. Medium-bodied with tight acidity and a long tart cherry finish. Great texture and depth of flavour in this wine without strong tannins. Love those Southern hemisphere PN's! They really know how to make a party in your mouth!
Douglas McMillan rated this wine as 90/100 with the following review:

The aroma is a nice balance of cherry, strawberry, and raspberry. This is made with all French oak, 25% of which is new, giving it some oak aromas of new leather and earth. The taste follows the fruity in the aroma, and there's great acidity, a tickle of fine tannins, and a silky mouth-feel. A well made wine tending slightly towards the new world approach, but with old world roots.
Jennifer Havers - WSET Level 3 rated this wine as 90/100 with the following review:

A lovely Pinot Noir with tons of flavour. Aromas of tart cherries, strawberries, cigar and smoke. Light to medium body, bright acidity, and bright fruit come through on the palate. Oak and smoky flavours are subtle and balanced. Tart cherry carries through on a longer finish. Very lovely Pinot, would love to have this with lamb, or maybe pork tenderloin.
Matt Steeves - Certified Sommelier rated this wine as 88/100 with the following review:

Light ruby red in colour. Cran-cherry, vanilla, spices, dark chocolate, and a touch of smoke. A tasty Pinot Noir from Adelaide Hills, Australia. 88+ points. Matt Steeves - www.quercusvino.ca
Monique Sosa - Accredited Sommelier rated this wine as 88/100 with the following review:

A nice blend of tart cherries, cranberries, fresh mushrooms and vanilla sweetness. Light body, medium-light tannins, some presents of acidity giving off a nice puckering mouthfeel. This pinot is considerably versatile when it comes to food pairing but I quite enjoyed it on its own.
Sean O'Regan - Certified Sommelier rated this wine as 88/100 with the following review:

March 3, 2015: The fruit is sourced from cooler climate Adelaide Hills. Light ruby, with cherry, plum and spice on the nose. Flavours of cherry, raspberry, spice on a light to medium frame. Light tannins and medium acidity - all around pleasant wine. Aged in 25% new oak and gently pressed skins to avoid bitterness and tannins.
Dan Carkner reviewed this wine as follows:

Initial aromas of dried fruit, olive, and hints of chocolate give way to roasted beets, menthol, and a touch of violet. The palate confirms most of this with fresh cherry added in on top of chocolate covered cranberry and sugar roasted beets.
Gentle handling of the grapes at the crush pad using an augerless lift system means less extraction of harsh, stemmy tannins and bitterness from the seeds. The overall impression is a silky, slightly chalky mouthfeel with smooth, well integrated tannins.
Medium light in body with moderate acidity, this wine has a medium length finish of tart cherry.
The dried fruit and roasted character of the wine would match nicely with similar cooking methods ie roasted pork loin with a chocolate-dried cherry jus

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