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Country of Origin & Region


Australia, Langhorne Creek


Bleasdale Frank Potts 2014

96 pts James Halliday

Tasting Notes

Lovely red berry and darker fruit aromas, notably blackcurrant, plum and lifted violets with a touch of black olives. These characters continue onto the palate supported by layers of nutmeg, cinnamon and spice oak flavours, with a hint of vanilla. Balanced, finely structured and perfumed, this wine shows considerable length and structure & will benefit from cellaring for 10 to 20 years. Bottled without filtration, decanting 2 hour’s prior to consumption is recommended.

Food Accompaniments

Lamb, beef

Awards, Reviews and other Notes

96 pts James Halliday
61% cabernet sauvignon, 18% malbec, 9% merlot, 8% petit verdot, 4% cabernet franc, gold medal National Wine Show '15. Almost nonchalantly floods the mouth with blackcurrant and plum, the texture mesmeric, focusing on the fruit, yet providing the edge of tannin that is an integral part of the quality of the wine.

91 pts Vinous
Full ruby. Smoky blackberry, cherry pit, pipe tobacco, candied rose and cedary oak on the strongly perfumed nose. Juicy and penetrating on the palate, offering intense dark fruit and spicecake flavors and a touch of candied licorice. Shows an appealing blend of power and vivacity, offering juicy dark fruit and bitter chocolate flavors and a hint of succulent herbs. Dusty tannins build slowly on a long, sweet finish that echoes the dark berry and floral notes. -- Josh Raynolds

Winemaker Notes

Harvest conducted February - March. De-stemmed & crushed to open fermenters. Pumped over up to 4 times daily during peak fermentation. Drained & pressed after 9 to 14 days on skins. Settled for 24 hours before racking to oak for MLF.

Chemical Analysis

6 Bottle price




Alcohol: 14%
Total Acid: 6.4 g/l
Free/Total Sulfur: 30-85ppm
pH: 3.57
Residual Sugar: 1.5 g/l
Other: SG=0.995
VA: 0.58 g/L




Red Blend

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