Classic dark purple colour with flamboyant aromas of violets, blackberry, plum and fruitcake - very expressive! The rich, opulent palate shows masses of berry and spice flavours, held together with velvety tannins and underscored by toasty oak.
Try with Mongolian beef, duck confit or blue cheese.
Made from 100% Malbec that is matured for 12 months in a combination of new (12%) and seasoned French oak hogsheads and puncheons. Bottled without filtration, so may throw a light sediment; decant if you can.
Frank Potts, an immigrant from England, founded Bleasdale in 1850, 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."
In 2018, Bleasdale winemaker Paul Hotker was named James Halliday's Australian Winemaker of the Year, the first time a winemaker from the Langhorne Creek wine region has been selected for the coveted award.
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.