Named for a wild plum tree that sprouted up near the Cabernet and Merlot vines a few years back, Bleasdale's Cabernet Merlot blend is a rich and full-flavoured thing, with ripe, dark fruits, underscored by mocha oak notes.
It's a brooding, inky wine, but unashamedly so, and all the more enjoyable for that. It joins the catalogue of Bleasdale's honest, over-delivering wines that are packed full of flavour.
When a Wild Plum tree appeared near the Bleasdale Cabernet and Merlot vines a few years ago, no one questioned it. Planted on a natural floodplain, the old Bleasdale vineyards share the land with native and wild fruit trees, grown from seeds that washed from upstream. This Cabernet blend is named after that tree.
A blend of Cabernet Sauvignon (86%), Merlot (9%) and Petit Verdot (5%). De-stemmed & crushed to open fermenters, for a short soak. Fermentation peak at 28ºC with pump overs up to 4 times daily. Drained & pressed after 8 to 10 days on skins. Settled for 24 hours before racking to oak for MLF. It spends 12 months in seasoned French oak puncheons and hogsheads.
A rich and full flavoured wine with deep colour and dark brooding fruit aromas. Blackberry and currant aromas with blood plum and savoury herbs, underscored with dark toasty oak tannin.
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.