WOLF BLASS | Sapphire Label | Lyndoch | Barossa Shiraz | 2016
syrah

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Today we are are going to review a single varietal syrah wine from the famous Barossa Valley region of South Australia – Sapphire Label Lyndoch Barossa Shiraz 2016 by Wolf Blass. In a world where bolder is better, syrah is the perfect choice, as it is darker and spicier than cabernet sauvignon and contains a high amounts of health-invigorating antioxidants. Syrah, also known as Shiraz, can be vinified in two major styles: old-world style and new-world style. The old-world syrah wines tend to have more acidity and earthy-herbaceous aromas, while the new-world shiraz wines are usually fruit-driven with lots of spice and hints of smoke. This wine here is a genuine shiraz wine from a hot climate, made from grapes that were sourced from the Lyndoch vineyards, planted on ancient sedimentary soils, rich in sandy loam and clay, in the Barossa Valley. The final wine has been aged for 18 months in french oak hogsheads, from which 40% new oak. But enough with all that theory, that said and without further ado, let’s take a look at the wine tasting results.
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Take a look at the tasting notes below and our detailed assessment of the wine:

//Visual
color: deep & opaque ruby color
clarity: hazy purple shades on the rim

//Olfactory
intensity: pronounced & elegant
fruit character: ripe & dehydrated

On the nose the wine delivers an enticing mix of ripe and dried fruit aromas, like blackberries, dark cherries and black plums that are just past their ripeness peak. This rich fruit character takes center stage, hinting at extended maceration or dehydrated techniques applied in the winemaking process. Woven throughout these primary fruit notes are subtle earthy hints, like freshly tilled soil or graphite, with some hints of aged leather, adding a touch of rustic charm to the already complex aromatic profile. In the background, whispers of oak influence peek through, with notes of vanilla and cloves, suggesting for some time spent in contact with oak.

//Palate
sweetness: dry | acidity: high | alcohol: high | tannin: medium+ | balance: good
finish: medium+ | aftertaste: velvety-crisp

The palate mirrors the nose, offering a wave of ripe and dehydrated black fruit flavors, with notes of raisin and prune adding more richness. The wine’s bright acidity cuts through the initial richness beautifully, keeping the wine lively, while the ripe and silky tannins enhance the wine’s structure without harshness. A touch of alcoholic warmth is present but seamlessly integrated into the wine’s body, delivering even more depth and power on the mouthfeels. All of that forms a velvety-crisp aftertaste that lingers pleasantly for quite a while. The mouthfeel is ample, round, and voluptuous, leaving a pleasant impression on the palate.

//Verdict
maturity: in its prime | drink now or within 2 years
verdict: fine | highly recommended | a wine of premium quality

Overall, this is a complex and well-structured shiraz wine with the focus on ripe and dried black fruits. The subtle oak and hints of earthiness suggest a terroir-driven wine that is showcasing the influence of its origin. While the mouthfeel is crisp and velvety, a touch of rustic charm lingers on the palate, hinting that the wine might lack just a bit of elegance, which would be expected from a wine of this caliber. That said, this wine displays outstanding varietal typicity of the syrah grape and offers a very satisfying tasting experience.

//Scoring
WOLF BLASS | Sapphire Label | Lyndoch | Barossa Shiraz | 2016
variety: syrah
country: Australia
region: South Australia | Barossa Valley
rating: 93.9
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This is definitely a fine wine of Australia and, with a total of 93.9 points scored, this wine is right there, among the best wines we’ve rated so far. Check our complete database on the wine rating page, where you can find all the wines that we have tasted and reviewed or go to the about us page and find out more about our exquisite rating system.

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Pairing: Due to the wine’s focus on concentrated black fruit flavors with subtle hints of spice and earth, we would suggest to pair it with rich and flavorful grilled meats. A classic peppercorn-crusted filet mignon would be a fantastic pairing option, as the richness of the beef would be beautifully complemented by the silky tannins and that bright acidity in the wine, while the black pepper crust would echo the spicy and earthy notes in the wine. In the same kay, the smokiness from the grill would add a layer of extra complexity, harmonizing with the wine’s dried fruit character. This pairing would allow the wine’s rich flavours to shine through, while also highlighting the richness of the filet mignon, thus creating a delightful wine tasting experience. Cheers!

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