An elegant wine with aromas of mixed berries, dark chocolate and violets. The palate is smooth with blackcurrant and spicy oak flavours and finishes with fine chalky tannins. De-stemmed & crushed to open fermenters, for a short soak. Fermentation peak at 28ºC with pump overs up to 4 times daily. Drained & pressed after 8 to 12 days on skins including up to 5 days post ferment maceration. Settled for 24 hours before racking to oak for MLF Bleasdale is not only one of the oldest wineries in the Langhorne Creek region, but one of the oldest in Australia. Frank Potts, who founded Bleasdale in 1850, has a fascinating history. Born with sea legs, he joined the British Royal Navy at 9 years old and served on Lord Nelsons famous ship HMS Victory. He sailed around the world before landing in South Australia in 1836. He planted the first vines in 1858 and sold fruit to Thomas Hardy. He then expanded the vineyards in the 1860s. He was an innovator and a pioneer who played his role in establishing Australias wine industry. The Potts family still own Bleasdale and descendants Michael and Ben Potts handle the winemaking duties, along with Paul Hotker. They make wines from fruit grown on their 61 hectares of vineyards from varietals like Verdelho, Shiraz and Malbec in sparkling, table and fortified styles. Each parcel of fruit is carefully selected to produce a range of wines that can be enjoyed immediately, or cellared for that special occasion.

A medium weight red wine with lifted blueberry fruit and cherry cola notes, wild thyme, star anise, savoury and earthy characters. Depth and personality from the Shiraz with notes of rain on hot gravel, clove and citrus. Lifted fruit flavour with a fine chalky finish. Perfect when watching a summer thunderstorm.

This elegant, medium bodies Cabernet Sauvignon gives youall that you ask. A subtle blend of red berry aroma with ahint of chocolate which tantalizes the taste buds and setsthe mood for an enjoyable indulgence.It can be drunk now or cellar-ed for 15 years.

Vincents Breeze wines take their name from a picturesque stretch of water found between the Fleurieu and Yorke peninsula in South Australia known as the Gulf St Vincent. These wines were created by blending a number of separate vineyard parcels with the aim of balancing the strengths of each.Honeydew and brown lime flavours intertwine with a smooth and creamy mid palate. Fine natural acidity give great length and balances the textural oak characters.

We make our Mistelle using Chardonnay grape juice which is fortified with spirit and then matured for a number of years in older oak barrels. This allowed the wine to develop the desirable complex characteristics of the desert wine style. The result is a deliciously light desert style wine. In order to make this delicious fortified style, a specially selected parcel of Chardonnay was chosen to be fortified, then matured for a number of years in older French and American oak barrels. CELLARING This delicious developed fortified style which is ready for drinking now will continue to mature and change in the bottle, and can be laid down for a time.

This wine has rich tropical fruit characters with a long, lingering finish.

De Bortoli Verdelho has lifted tropical fruit and honeysuckle on the nose and palate. Great quality bbq wine to enjoy with friends.