Stone fruit and pistachio characters abound in this midweight, premium Aussie classic. The palate is lightly creamy with a fine line of acidity and elegant notes of melon, grapefruit and yeast. Agreeable and food friendly, this is a really super effort.
Partner with crab linguine, Indian butter chicken or any full-flavoured fish.
Frank Potts, an immigrant from England, founded Bleasdale back in 1858, and six generations later his descendants form the second-oldest wine family in Australia, after Yalumba. The Bleasdale name comes from a local Reverend, Ignatius Bleasdale, who advocated a “sober, wine-drinking community that excludes ardent spirits.” An anti-temperance priest suited Frank's ironic sense of humour, so he immortalised him in his winery.
Robert Parker is a Bleasdale fan, remarking that it “produces some of the most reliable as well as fairly-priced wines around".
Adelaide Hills is part of the Mount Lofty Ranges zone of South Australia. Both the region's closeness to the state capital, Adelaide, and a prosperous local tourist industry have boosted the GI's wineries. Key to the area's success is the height of its vineyards, which varies from 400–500m, i.e. cool climate. Most of the Chardonnays go through malolactic fermentation for added roundness and complexity.