2016 Bleasdale The Wild Plum Cabernet Merlot

2016 Bleasdale The Wild Plum Cabernet Merlot

Sabine Duval

"Lovely cedar box nose, tobacco, spice. Nice Langhorne character, earthy and savoury finish."

Sabine Duval

Johan Axlund

"Nice balance, sweet ripe fruit combined with dried spices and a lingering savouriness."

Johan Axlund

RRP: $20.00 per bottle25% OFF

$14.99

(buy 12 or more)

$15.99 per single bottle
4 payments of $4.00 with More info
Taste Guarantee
Love it or your money back*
Free Delivery
On orders
over $300*
Sabine Duval

"Lovely cedar box nose, tobacco, spice. Nice Langhorne character, earthy and savoury finish."

Sabine Duval

Johan Axlund

"Nice balance, sweet ripe fruit combined with dried spices and a lingering savouriness."

Johan Axlund

RRP: $20.00 per bottle25% OFF

$14.99

(buy 12 or more)

$15.99 per single bottle
Bottles
4 payments of $4.00 with More info
Taste Guarantee
Love it or your money back*
Free Delivery
On orders Over $300*

Bleasdale are famous for making hearty reds, with a whole catalogue of honest, over-delivering wines that you are undeniably flavour packed.
This Cab Merlot is every bit the chunky overachiever too, a wine that would have a firm handshake if it took on human form. Big dark fruit, firm tannins, a long finish. It's bold red wine in every way.

Tech stuff

Cabernet Merlot
Bleasdale
Langhorne Creek
2016
750ml
14%
Cellar to 2023
Screw Cap

Light

Full

How's it taste?

A rich and full flavoured wine with deep colour and dark brooding fruit aromas. Blackberry and currant aromas with blood plum and savoury herbs, underscored with dark toasty oak tannin.

How was it made?

When a Wild Plum tree appeared near the Bleasdale Cabernet and Merlot vines a few years ago, no one questioned it. Planted on a natural floodplain, the old Bleasdale vineyards share the land with native and wild fruit trees, grown from seeds that washed from upstream. This Cabernet blend is named after that tree.

A blend of Cabernet Sauvignon (86%), Merlot (9%) and Petit Verdot (5%). 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 10 days on skins. Settled for 24 hours before racking to oak for MLF. It spends 12 months in seasoned French oak puncheons and hogsheads. 

Who made it?

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 Nelson’s 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 Australia’s 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.