And The Winner Is… InterVin’s Winery of the Year for 2013

Shameless self promotion time.

Remember our blog detailing the three days we spent as judges for InterVin? Well, the fruit of our labour is finally out and on news stands now!

With the release of the magazine, a grand launch party announcing this year’s Winery of the Year was held in downtown Toronto … and you will never guess which winery took the top spot…

Spoiler Alert

Wolf Blass.

Surprised? You shouldn’t be. InterVin head judge and Vines editor, Christopher Waters, say for the five years the competition has been going on the Australian winery has done remarkably well, in particular the Grey Label Shiraz has earned a bevy of (mostly gold) medals.

This year, the winery captured six medals, two gold and four silver, plus honourable mentions for seven other wines – virtually every wine Wolf Blass submitted made an impression on judges.

The man behind these award winning wines, is Wolf Blass’ chief winemaker Chris Hatcher. Having been with the winery for 25 years, and having experienced the evolution of winemaking both at home and around the world, he says the worst thing the massive winery could do is rely on marketers to sell the product.

“My job is to keep you interested,” he said of his entire portfolio. “And when they [the wines] wine gold in Australia, England, Canada, China – that really says something.”

Indeed, it does. It’s been a long time since Wolf Blass has made it into either of our glasses, and after revisiting the wines at the launch, you’d have to wonder why. From the entry level table wines to the ultra-premium bottles Wolf Blass produces, the wines are eminently drinkable.

In fact, Chris says drinkability is one of Wolf Blass’ core values.

“We have the ability to make wines that are good young but will age exceptionally well,” he says noting the new winery that was built in 2001 focuses on traditional, non interventionist, wine making such as transferring wines from fermenters to tanks by gravity (in some cases using a crane to pick up the fermenter and tip the wine into the tank) rather than more aggressive pumps. Terroir has also been increasing in importance, and for the last few vintages Wolf Blass has been putting heavier emphasis on vineyard selection.

“Your terroir influences everything you do,” he states. “The absolute limiting factor on making good wine is your vineyard … you can’t make something better than it is.”

While Wolf Blass makes a concerted effort to have vineyard show through in the wine, Chris, a graduate of organic chemistry and microbiology from Adelaide University, shies away from biodynamic and organic winemaking.

“There is absolutely something in biodynamics,” he insists. “The moon has a huge influence on everything. But biodynamics has mixed some really good stuff with some hocus-pocus.”

Instead he boasts about being sustainable, and how he believes in another 10 years or so, that will be the trend.

“Just being organic, or just being biodynamic really locks you in from being able to go to the next level,” he says, saying he much prefers the flexibility sustainable production allows him.

“We look at fuel, chemicals, water… We’re all about sustainability.” he says saying winemakers spend 90% of their time in the vineyard during harvest, keeping a careful watch on the grapes.

“Our philosophy is to make wines with elegance and power. There’s no excuse to make bad wines.”

Now adding six more medals to his vast collection, it appears he doesn’t need any.

The Wines

Here are some top picks from the party. For more reviews visit intervin.ca

Wolf Blass “Grey Label” Shiraz, McLaren Vale, 2010
$34.95 LCBO 390872
InterVin: Silver
The personal favourite of the Wolf Blass tasting. Masculine and edgy with an intriguing nose of smoked meat, beetroot, dried bay leaf and fresh red raspberry. Ever changing in the glass, the palate is powerful but still approachable with fine, but firm tannin and balanced acidity, flavours range from savoury bacon fat, smoke, brining spice, and crushed black pepper to ripe black berries, and red fruit. Drink now with herb-roasted lamb chops or cellar for another 7 years. 91 points

Wolf Blass “Platinum” Shiraz, Barossa 2008
$130 Treasury Wine Estates
InterVin: Gold
Ripe, rich and plush with deep aromas of black currant, cherry halls, black licorice, eucalyptus and vanilla extract. The palate is soft and velvety with gentle tannin and flavours of clove, cinnamon, vanilla, black currant, dark cherry and vanilla pod. Bright acidity wraps around the plush flavours to offer freshness and lift. Pair with braised short ribs or pasta in a meat ragu. 90 points.

Wolf Blass “Gold Label” Cabernet Sauvignon, Coonawara 2010
$29.95 Treasury Wine Estates
InterVin: Gold
Cassis, plum and subtle savoury spice on the nose, the palate is medium bodied, with flavours of blue and black berries, dried herbs, and soft, but present tannin and bright acidity. Rich and concentrated with depth and wide appeal. Very nice. 90 points.

Visit Us at InterVin!

Wolf Blass and other select award winning wines will be featured during the VIP opening night of the Gourmet Food and Wine Expo, Thursday, November 14 at the Metro Toronto Convention Centre.

Use promo code WINEFAN and get $3 off admission tickets and $5 off Tutored Tastings wine class tickets – buy now at foodandwineexpo.ca