Since our inception in 1966, we have won over 8,500 awards. But for us, that's not enough — because at Wolf Blass, we will always chase better.
Our History and Founder
Wolfgang Franz Otto Blass was born in 1934 in Germany.
After Wolf ran away from school, his parents handed him an ultimatum, either start a 3-year winemaking apprenticeship or get back to class — and so began a journey that changed the winemaking world.
After studying Champagne techniques in France in 1957, Wolf became the youngest person ever to graduate with a Master's in Oenology (Wine Science) from Veitschoechheim-Wuerzberg. In 1959, he moved to England to study the art of blending before moving to the Barossa Valley in 1961, after deciding against a move to Venezuela, which had started a revolt against its government. A mere five years later, in 1966, he established Wolf Blass Wines.
In 1973, Wolf really hit his straps by making the first Wolf Blass Black Label. Black Label would go onto win the 1974 Jimmy Watson Trophy, an accolade that is still considered Australia's most prestigious and sought after wine award. This victory helped provide the impetus to start exporting to the world and to hire his first employee, John Glaetzer, who would go on to become one of the most proficient award winning winemakers Australia has ever seen.
And as if one wasn't enough, Wolf Blass Wines went onto win two more Jimmy Watson Trophies in 1975 and 1976.
While our heartland is based firmly within the Barossa, we also know the value of sourcing South Australia's best grapes to blend across varieties, regions and different vineyards.
Through this approach, we're able to deliver superior wines with unmistakable character, soft rounded palates, and vibrant flavours.
The Clare Valley
The Clare Valley has produced beautiful, elegant wines since 1855. It’s one of Australia’s prettiest wine regions and comprises of 12 separate smaller valleys.
The Clare Valley’s warm days and cool nights bring us Riesling with delicate fruit characters; and Shiraz, Cabernet Sauvignon, Merlot and Malbec with earthy, dark brooding styles.
The Barossa Valley
Our home since 1966, the Barossa Valley is also the home of the South Australian wine industry and, many claim, birthplace of the great, lush Australian Shiraz.
With a Mediterranean climate ideal for variety, The Barossa Valley produces low yields of intense fruit. In fact, many red grape varieties perform well here, including Cabernet Sauvignon, Grenache and Mourvedre (or Mataro).
Vines were first planted in Eden Valley in 1842. Since then, the region has become synonymous with elegant Riesling and complex Shiraz.
Similar to the Clare Valley, Eden Valley is ideal for producing Riesling with delicate fruit characters. Its Shiraz is fine and elegant and provides a lovely contrast to the Barossa’s lush strength, while its Cabernet is renowned for length and structure.
The Adelaide Hills district is a relatively young, cool climate region. Its high altitude produces elegant varieties that retain excellent natural acidity.
Sauvignon Blanc initially put the Adelaide Hills on the map, with a balance of fresh tropical fruit and varietal zest. Today, the region produces most major varieties, including elegant citric Chardonnay and spicy Shiraz.
Surveyed in 1839, McLaren Vale was one of the first areas in South Australia planted with vines and one of the state's premium grape-growing areas.
McLaren Vale's warm, idyllic Mediterranean climate produces big, deep, rich, flavoursome reds. But the coast's proximity also brings cool sea breezes, which preserve natural acid levels, delivering an elegant Chardonnay.
Langhorne Creek is one of the largest grape producing wine regions in South Australia. Grapes from its rich soils produce elegant reds with distinct mint characters, and have long been Wolf Blass mainstays.
The region’s strengths, Cabernet Sauvignon and Shiraz, display mulberry and dark cherry fruit flavours. Malbec is also making a name for itself in Langhorne Creek, with its robust fruit, dark chocolate, liquorice and clove flavours.
Coonawarra is home to the famed Terra Rossa soil. The area’s southerly latitude ensures a cool climate tempered by afternoon sea breezes that roll easily across the flat grazing land.
The Terra Rossa soil produces some of Australia’s finest Cabernet Sauvignon. Known for blackberry fruits, leafy mint lift and dusty oak tannins, its Cabernet also shows great longevity if carefully cellared.
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