Originally founded in the beautiful Langhorne Creek region, Bleasdale has constantly strived to capture the essence of the vineyards and vintages through their wines. Apart from their highly acclaimed red wines, grown on the original property, in 2011 Bleasdale began sourcing Chardonnay, Pinot Gris and Sauvignon Blanc from the cooler Adelaide Hills region, and has quickly built a reputation for quality and value white wines.
The Adelaide Hills is known for its ability to produce outstanding cool climate Chardonnay grapes. Clonal selection and site diversity within the Hills offer complexity and character.
Individual blocks are picked separately before wild yeast fermentation on full juice solids in French oak puncheons. Malolactic fermentation in oak, lees stirred regularly to build texture before blending. Maturation in new (25%) and seasoned French oak puncheons for 9 months.
Attractive stone fruit and citrus aromas with complexity from maturation on fermentation lees. The palate is fine and long with persistent flavour supported by oak structure and length.
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.
Plenty of apple, pear and cream aromas, as well as praline and pie-crust undertones. Medium-to full-bodied palate with attractively creamy texture.