Blue-fruited magic. Dark, spicy, ripe and alluring. Malbec certainly showing its hand, despite being third in line to the varietal throne here. Perfectly medium to full-bodied, savoury but full of the right amount of fruit. Good length and exactly what you’d like from a good Langhorne Creek wine doing the quintessential Aussie blend.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Langhorne Creek
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Shiraz, Cabernet Sauvignon, Malbec
- Serving Temp.
With over 150 years of winemaking experience, award-winning wines and 5 Red Stars, Bleasdale is a legend of Langhorne Creek. An institution, the winery was founded in 1858 by Frank Potts, a genius all-rounder who wore many hats – from trading onions and wheat, to constructing boats, developing innovative wine technology and even making his own coffin! Obviously a man who loved to work with his hands, Bleasdale Winery is his legacy, currently run by the sixth generation of Potts. Bleasdale is still proudly in the the hands of the Potts family. It is celebrated as one of the longest running family-owned wineries in Australia, alongside Yalumba.
With vines and wines dating from the 1800s, Langhorne Creek is an historic wine region, underrated for its earthy, voluminous reds. Dry and warm, perhaps it's even yet to see its best with some of the newer varieties just starting to come on. Metala, Bleasdale, even Wolf Blass have seen (and continue to see) some great fruit from here, used either in single region reds, or to give top end multi-regional blends their heart and depth. The producers from this region are some of the nicest people around, so next time you're in the region remember to pop in and tell them 'hey, I remember you from such Vinomofo hits as...'
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Tagliatelle with ragu sauce
- Beef ragu sauce
- 1 tablespoon balsamic vinegar
- 200g green beans, trimmed
- 2 tablespoons fresh oregano leaves
- 2 tablespoons chopped fresh basil leaves
- 1/3 cup shaved parmesan
- Chopped fresh flat-leaf parsley leaves, to serve
- Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
- Meanwhile, combine ragu sauce and vinegar in a saucepan over medium-high heat. Bring to a simmer. Add beans. Cook for 3 to 4 minutes. Stir in oregano and basil. Season with salt and pepper.
- Add pasta to sauce. Toss to combine. Serve sprinkled with parmesan and parsley.