Massive red that's chockers with big flavours of blackberry jam, fruitcake, cinnamon, smoky oak and molasses. Supple, rich and fruity, with soft tannins and a very long finish.
Drink with olive-crusted lamb or Stilton sirloin burgers with onion jam.
Langhorne Creek is a mostly-red wine region, south of Adelaide, where Cabernet and Shiraz make up 85% of plantings. Much of the region’s fruit disappears into multi-regional blends for Wolf Blass, Jacob’s Creek and other big brands. Langhorne is an extension of the productive Big Rivers Zone, and what would otherwise be a very warm climate is moderated by nearby Lake Alexandria, Gulf of Saint Vincent and Southern Ocean.
Bleasdale founder Frank Potts arrived in South Australia in 1836 and was attracted to Langhorne Creek by its deep red soils and big gum trees. He initially planted 12 hectares of Shiraz and Verdelho, and also constructed a weir and channel system to use the River Bremer to flood-irrigate his vineyards. Today's Bremerview vineyards are still planted on the banks of the Bremer, and still rely on periodic flooding for vine watering.
South Australians Bleasdale are technically "new world" but they've been around a while: they're Australia's second-oldest wine family, have been making wine for 166 years/six generations, and boast a 3.5 tonne red gum press (grape squasher thingie) that was built in 1892 - respect!