2012 Bleasdale Frank Potts Cabernets

The founder, the highly inventive, industrious and resourceful Frank Potts (1815 - 1890), to whom this wine is dedicated, is a 19th century genius, and a pioneer who has been described as being “made of the right stuff and well worthy of the grand old land that gave him birth.” He arrived in Australia as a 21 year old, having set sail from Plymouth England, and landing late in 1836. By the 1860’s, he had planted the original 30 acres of vineyard on the banks of the Bremmer Creek. Potts was highly admired - “One meets with extraordinary characters through life, but I doubt whether his equal could be found. In appearance a stranger would take him to be a poor labourer, with a thin, spare figure and long unkempt hair and invariably wearing his shirt sleeves tucked up. Although a most uncouth-looking person, and yet this man is a perfect genius! There is not a single thing mechanical or otherwise undertaken by him which he does not succeed in...” So remarked Inspector Tolmer, who was later to become Commissioner of Police, South Australia. Frank was one of the first to recognise the benefits of red gum. After building several houses for himself, he made tools and a bullock dray to cut down and haul these massive timbers in order to construct a gigantic twin wine press and several enormous wine vats. He also created the irrigation system that's still in place today. What little spare time he might have had was spent building a piano and various race winning yachts!

A blend of 65% Cabernet Sauvignon, 15% Malbec, 11% Petit Verdot, 5% Merlot and 4% Cabernet Franc that was matured in new French oak puncheons for 12 months. Superb inky black dark purple colour with a deep dark purple hue. The nose displays lifted ripe blackcurrant and liquorice aromas with hints of violets also present over a cedary background followed by some spice end notes. Medium to full bodied the palate possesses rich ripe blackcurrant and dark mulberry flavours over subtle liquorice, cedar, delicate bay leaf and spice. Richly textured with a sturdily built tannin structure that imparts a slightly chewy impression on the mouthfeel yet remains fine grained. Long aftertaste of blackcurrant, black olive, cedary tobacco and spice.