Frank Potts Cabernet Blend

Bleasdale Frank Potts Cabernet Blend is named for the man who established Bleasdale in 1850. It is mostly Cabernet Sauvignon with small portions of Malbec, Petit Verdot, Cabernet Franc and Merlot.

Individual blocks of fruit are destemmed and crushed to open fermenters. During peak fermentation the cap is pumped over up to four times daily.

After resting on skins, the wine is drained, pressed and settled for 24 hours. It is then racked to French oak barrels for malolactic fermentation and to age for one year. The wine is bottled without filtration.

Deep red, Bleasdale Frank Potts Cabernet Blend is finely structured with floral and dark fruit flavours supported by oak tannins. The finish is long and lively. Cellaring potential is 20 years.