Total beauty: fragrant and perfectly proportioned, with tremendous length and masses of Crème de Cassis, menthol, violet and tapenade characters, supported by oaky touches of nutmeg and vanilla. A wine that's got it all!
Decant two hours ahead and treat as a good Bordeaux or Rioja and pair with fine beef, lamb or farmhouse cheese.
Frank Potts 2013 is a "Bordeaux blend" of Cabernet Sauvignon (62%), Malbec (18%), Petit Verdot (11%), Cabernet Franc (6%) and Merlot (3%) that's aged for one year in one-third-new French wood. Bottled without filtration, the wine may throw a sediment.
Frank Potts, an immigrant from England, founded Bleasdale in 1858, and six generations later his descendants form the second-oldest wine family in Australia (after Yalumba.) The 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. Top wine critic Robert Parker is a Bleasdale fan, noting that it “produces some of the most reliable, fairly-priced wines around."
Langhorne Creek is a productive region in South Australia that all of the Aussie wine giants source from to avail of the reliably ripe, clean fruit. Situated on a flood plain that is well supplied with irrigation water from the Mount Lofty Ranges (a huge advantage in this arid continent), it is cooled by breezes that blow off the Southern Ocean and Lake Alexandria, giving a temperate, long growing season.