Bleasdale Frank Potts 2005

91 pts Stephen Tanzer's International Wine Cellar 2007 - Nicely delineated, deep flavors of cherry and cassis offer good breadth.

Tasting Notes

This is the thirteenth release of Bleasdale’s flagship Frank Potts blend and is, this time, a mix of Cabernet Sauvignon (89.25%) and Malbec (9.89%) with minor parcels of Petit Verdot (0.49%) and Merlot (0.37%). The 2005 vintage has produced a wine stylistically different to that of previous years with powerful flavours of blackberries, dark cherries and violets integrating beautifully with the very subtle french oak characters and leading to a delightfully soft, round palate with pleasing sweet fruit richness. Elegant and with silky tannins the blend is a delight to enjoy either in its youth or with quality cellaring up until around the year 2012.

Food Accompaniments

Charcoal grilled scotch fillet steak cooked medium-rare with cabernet jus.

Awards, Reviews and other Notes

91 pts Stephen Tanzer's International Wine Cellar 2007
A Bordeaux blend based heavily on cabernet sauvignon) Dark ruby. Peppery red- and blackcurrant on the nose, with bright minerality adding focus. Nicely delineated, deep flavors of cherry and cassis offer good breadth and are supported by dusty tannins, with a suave floral pastille character arriving on the lingering finish.

90 pts Robert Parker, Jr.'s The wine Advocate #173
This purple-colored wine exhibits an expressive nose of plum, black currant, black cherry and blackberry. It is more structured than the other wines in the portfolio but the tannins are ripe, the fruit sweet, and there is a lengthy, fruit-filled finish.

90 pts Wine Enthusiast 2/1/08
There’s plenty of vanillin and cedary oak in this wine, but it’s easily balanced by impressive levels of cassis and blackberry fruit. The texture in the mouth is creamy and supple, and the finish is long and vanilla-laden but silky, without any harsh wood tannins. The blend is 89% Cabernet Sauvignon and 10% Malbec, with bits of Petit Verdot and Merlot.

Winemaker Notes

Machine picked fruit, 7 day fermentation on skins in open fermenters, pumped over twice daily for 30 minutes. Malolactic fermentation undertaken. The best parcels of each variety are selected to make up the final blend. Oak matured (separate varieties), blended and bottled in January 2007.

Chemical Analysis

Price

SKU

Varietal

Alcohol: 15.5
pH: 3.45
Total Acid: 7.0
Residual Sugar: 1.5
Free/Total Sulfur: 25 /75

$27.99

6403

Red Blend