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 crisp, fresh wine with great citrus and tropical aromas finishing crisp and light with great natural acidity. The wine has purity and freshness. Sauvignon Blanc grapes grown in the cool climate of the Adelaide Hills are picked at the right time for optimum freshness, followed by gentle pressing and cool tank fermentation. Enjoy chilled while young, over the next 2 to 3 years.

The warm soft reds of the historic Bleasdale winery epitomise the popular Langhorne Creek style. This Shiraz has generous berry flavours with a touch of mint, spice and earth.

Malbec is renowned for its value in blends but not often found as a varietal. This fine example from Bleasdale is considered a benchmark for the style. Soft, smooth, toasty oak with great depth of complexity.

Varietal aromas of mint and cassis are well matched with subtle vanillin oak on the nose. The palate is supple and smooth the blackcurrant flavours framed by fine ripe tannins. Try it with roast lamb.

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.

An expressive, medium to full bodied wine showing intense lifted dark berry fruits and spice. The palate is vibrant with dense blackberry and fresh plum flavours complemented by liquorice and pepper spice. 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.