The philosophy of the Bleasdale winemaking team is to capture the essence of what makes Langhorne Creek red wines so attractive – vibrancy, harmony and texture. Cabernet Sauvignon has elegance and captivating depth of flavour, Shiraz is a ripe fruit style with refined cool climate spice elements and Malbec is perfumed and finely structured.
In 1836, at the age of 21, Frank Potts arrived in South Australia on HMS Buffalo. In 1850 he established Bleasdale, the first Vineyard and Winery at Langhorne Creek. And the rest, as they say, is history.
Individual blocks are de-stemmed and crushed (Malbec destemmed only) to open fermenters. Pumped over up to 4 times daily during peak fermentation. Drained & pressed after 9 to 14 days on skins. Settled for 24 hours before racking to oak for MLF. Maturation was in French oak puncheons and hogsheads, 28% of which was new.
This wine is layered and complex with red berry and darker fruit aromas, notably blackcurrant, plum and lifted violets. These characters continue onto the palate, with floral and fruit layers supported by fine oak tannin and lively berry fruit persistence. Balanced, finely structured and perfumed, this wine shows considerable length and structure.
Bleasdale is not only one of the oldest wineries in the Langhorne Creek region, but one of the oldest in Australia. Frank Potts, who founded Bleasdale in 1850, has a fascinating history. Born with sea legs, he joined the British Royal Navy at 9 years old and served on Lord Nelson’s famous ship HMS Victory. He sailed around the world before landing in South Australia in 1836. He planted the first vines in 1858 and sold fruit to Thomas Hardy. He then expanded the vineyards in the 1860s. He was an innovator and a pioneer who played his role in establishing Australia’s wine industry. The Potts family still own Bleasdale and descendants Michael and Ben Potts handle the winemaking duties, along with Paul Hotker. They make wines from fruit grown on their 61 hectares of vineyards from varietals like Verdelho, Shiraz and Malbec in sparkling, table and fortified styles. Each parcel of fruit is carefully selected to produce a range of wines that can be enjoyed immediately, or cellared for that special occasion.
DAVID BICKNELL - HALLIDAY'S WINE COMPANION
Clever cabernet-dominant blend incorporating malbec, franc, merlot and petit verdot to great effect. Red and black fruited, leafy cabernet, fine savoury tannins, line and length to burn. Complexity derived from judicious use different varieties rather than sheer mass, oak or volume. Gold at the National Wine Show '17 speaks volumes.'
Gold Medal - National Wine Show of Australia 2017