The Powder Monkey Shiraz

Bleasdale The Powder Monkey Shiraz draws from the estate Shiraz vineyard behind the winery's Langhorne Creek cellars. The block is planted to three clones pruned to various methods, creating layers of complexity in the wine.

In 1824, aged nine, Bleasdale founder Frank Potts joined the British Royal Navy as a powder monkey, whose job it was to carry gunpowder to the guns on warships. This wine, first produced in 2010 to honour 160 years of Bleasdale, celebrates his adventures.

The grapes – including a small portion kept as whole berries – are placed into open fermenters for a short soak. As it ferments, the juice is pumped over up to four times daily.

After 9-12 days on skins the wine is drained, pressed and settled for 24 hours. It is then racked to one quarter new French oak barrels for malolactic fermentation and 12 months of maturation.

Pure crimson, Bleasdale The Powder Monkey Shiraz has dense dark fruit flavours and savoury tannins running the length of the palate. Cellaring potential is 20 years.