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Crafted from small parcels of single vineyard, Gippsland fruit, treated to the traditional old world regimens of whole bunch and wild yeast ferments. These are a range of new world Chardonnay and Pinot Noir to match the classic Cru La Bourgogne, the cool ripening climes provide the perfect chill to encourage velvet tannins. Home Block Chardonnay, a big burgundian style with weighty palate and outstanding length, driven by powerful orchard fruit complexity, supported by textural and seductive, creamy oak richness. Exclusively Myrtle Point grown Pinot Noir, its bright sassafras, cherry fruit complexity is supported by charming pastoral elegance, a touch of.. All that's good from gippsland »
Johann Gottfried Scholz served in the Prussian army as a battlefield bonesetter, before joining the great emigration of Lutherans from Silesia to Barossa Valley. After building a family homestead along the alluvial banks of Para River, Gottfried established a mixed farm of livestock and crops, fruit trees and grapevines, Semillon and Shiraz. His acumen at healing fractures and setting splints made Gottfried a leading local identity, as his homestead cottage evolved into the Barossa's very first private hospital. Over a century later, the exceptional quality of harvest from Gottfried's original homestead, made the fruit of Willows Vineyard, an essential.. Savour the shiraz by scholz»
Established 1968 by Word War II flyer Egerton E.S Dennis, on ninety acres of McLaren Flat along the prestigious winegrowing terroirs at Kangarillla Road, the Dennis family pioneered the production of Mead alongside colleague and enthusiast John Maxwell. Dennis initially sold his harvests to some of Australia's most eminent brands before founding his own label in 1971,with the object of converting the high quality fruit into pure, estate made wines. Since establishment, Dennis Wines have collected hundreds of medals at national and international wine shows, twice claiming the revered Bushing King awards for best wine at the McLaren Vale Winemakers Exhibition. A.. Dennis of kangarilla road»
Heirloom Vineyards were born of love. A romance between an esteemed wine judge and his protege, consumated by a shared passion to preserve the integrity of venerable old vineyards. A deference for the sanctity of the soil and adherence to the timeless procedures of organic viticulture, were an integral part of the vision. Their parching quest, to secure some grand old blocks of vine in the elder precincts of Adelaide Hills, Coonawarra, Barossa and Valley Eden, were followed by years of corrective husbandry, pencil label releases and bespoke vintages. The fostered old vines have now been resurrected, yielding treasured harvests of the most sublime new world.. Serenading sleeping vineyards to life»

Bleasdale Frank Potts CONFIRM VINTAGE

Cabernet Sauvignon Malbec Petit Verdot Merlot Cabernet Franc Langhorne Creek South Australia
Frank Potts established the Bleasdale vineyards in 1850, his eponymously labelled wine commemorates a legacy of innovation and resourcefulness. Frank Potts is a Bordeaux styled Cabernet which may contain varying portions of Malbec or Petit Verdot, Cabernet Franc or Merlot depending on the performance of vintage. A litany of trophies and gold for the Bleasdale flagship, highly rated in many Jimmy Watson taste offs, Frank Potts has also claimed gold and trophy for best Australian red at the prestigious London International Wine Challenge.
Available in cartons of six
Case of 6
$185.50
Langhorne Creek's founding winery, Bleasdale Estate is today owned and operated by the fifth generation of the Potts family. A cépage of Cabernet Sauvignon and Franc, Malbec, Merlot and Verdot, the very best parcels grown to Bleasdale's vineyards are reserved for Frank Potts. The essential qualities of this national icon are derived from the precious vines which are mostly flood plain grown, planted to rich, silty soils which provide the nourishments and infuse the fruit. Grape yields may be low but the quality is always superb. Frank Potts is treated to a year's maturation in a combination of new and prior use French oak hogsheads and puncheons, before a light egg white fining.
A deep, red/purple coloured wine. Frank Potts explodes with a great perfume. Powerful flavours of blackberry and cassis, chocolates and mint, raspberries and plum, dark cherries and violet, richness and texture, all integrating beautifully with the very subtle French oak, finishing long with a lovely sweet fruit richness.
Bleasdale
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Bleasdale
Bleasdale is Australia's second oldest, still functioning family owned winery. Bleasdale's wines are the stuff of legend and receive accolades around the world every year

Established in 1850 by English migrant Frank Potts, the Bleasdale vineyards are situated on the fertile flood plains of the Bremer River which run parallel to Langhorne Creek. The area is a low rainfall, cool climate region which produces outstanding wines year after year. Ironically, it was Frank Potts abilities as a sailor that led him to Langhorne Creek to live the life of a landlubber. He saw the potential of the region when he explored it in the 1850s, convinced that the stands of tall red gums promised fertile soils and reliable water. Being a nautical man, it's not surprising that Frank Potts chose to plant a vineyard in a place that for a week or two occasionally becomes an inland sea. He planted his first vines in 1858 selling wine to Thomas Hardy, before expanding his holdings to 30 acres in the 1860s. Since Pott's founding efforts, Langhorne Creek's alluvial soils and favourably cool climate, nurtured by maritime breezes, has attracted many famous winemakers.

Bleasdale

Langhorne Creek experiences natural floods from the high rainfall that gushes out of the Adelaide Hills and heads towards the sea from time to time. It occurred to Frank that with the addition of floodgates across the river he could control the water for a short period and give his vines a deep soaking drink just before the parching Australian summer. Langhorne Creek receives an average annual rainfall of just 380mm per year and flood events provide enough moisture in the rich deep soil profile of the flood plain to carry vines in these areas through the dry summer months. The majority of the vast vineyard plantings use modern and efficient drip and sub-surface irrigation practices to maintain the water needs of the vines.

Bleasdale is today still owned and operated by the Potts family, the fifth generation of winemakers. They lead a dedicated winemaking and cellar team who are very proud of their work. When you've been around for six generations of winemaking you accumulate innate viticultural skills and an affinity to the environment. Access to water, coupled with cooling breezes from Lake Alexandrina reduce evening temperatures and provide mild even growing seasons, making Langhorne Creek the ideal wine growing region. Despite this, much of the Langhorne Creek's fruit went into multi-regional blends and wasn't acknowledged until the 1990s when a small group of long term family growers, including Bleasdale, started promoting pure Langhorne Creek wines.

Traditionally a red wine grape region best known for full bodied Cabernet Sauvignon and Cabernet blends, as well as elegant Shiraz, the region also produces exceptional white and fortified wines. Langhorne Creek is now the centre of a vibrant grape growing and winemaking community which regularly wins national and international awards.

Bleasdale

The historic Bleasdale cellars, constructed from red gum and limestone, have been classified by the National Trust and are listed on the State and National Heritage Registers. The ancient winery houses a massive red gum lever press which fifth generation winemaker, Michael Potts still uses once a year to make a small batch, limited release wine.

Whilst Bleasdale is steeped in yesterday's history it has been outfitted with the latest technology. Today's winery still abides by the family traditions, retaining the philosophy of producing honest, consistent and reliable wines. Watch for the cobwebs as you clamber down the old redgum ladder into the bowels of Bleasdale winery. Duck your head and enter the old domed cellar built in 1892 and gaze around the walls at French and American oak puncheons, hogsheads and barriques, brim full of Cabernet and Shiraz. They are all destined for Bleasdale's super premium Frank Potts and Generations flagships, but that's years away. For now each parcel of each variety is matured separately, with up to 200 different wines all expressing their own individuality based on microclimate and soil.

Wander on to the redgum tasting bench where in September every year you'll find the team murmuring as they taste and spit wine samples. This exhaustive three day examination of every parcel, aided by two independent judges, will create the script for each final blend to be assembled. The outcome is not just about art and romance. Local growers wait anxiously for this time of the year when they know how their fruit will be graded and whether they receive a bonus for quality, rather than tonnes produced. It's the way it should be, in the pursuit of quality.

Bleasdale