Franks Potts was born in England in Hounslow, England in July 1815, Frank Potts joined the British Navy at the youthful age of 9. He became a ‘Powder Monkey’ whose duty was to carry bags of gunpowder to the guns. After serving on the HMS Victory (which was being used as a training vessel at the time) for several years, Frank sailed on HMS Challenger from 1828 – 1833.
During this time he travelled to Australia, the Middle East, India, China and back to Australia (Fremantle) before sailing back to England via South America to complete a circumnavigation of the globe. So, until the age of 18 Frank was raised in the British traditions of global exploration and achievement. Frank came to the new colony of South Australia aboard the HMS Buffalo, alongside Captain Hindmarsh who would go on to be the first Governor of the state.
Starting colonial life as a carpenter, Frank built some of the first houses in Adelaide. He then worked under the first harbour master, Captain Lipson, constructed his own ketch which he named the Petrel, and became a trader on Kangaroo Island, trading salt back to Port Adelaide.
While on his way to Wellington to undertake a Ferry master position in 1849, Frank crossed the Bremer River and noticed the fertile floodplains of what was then known as Langhorne’s Crossing. Frank purchased the first Section of the new town of Langhorne Creek in 1850, and together with his new wife, cleared the land of its huge red gum trees and began farming. When Shiraz and Verdelho were vines being planted a few years later, Bleasdale became the first winery established in Langhorne Creek.
Frank Potts liked building things – a home, a workshop, a winery, water pumps, floodgates, vats, a lever press and a dynasty. When he added more land to his original holding, the vineyard area expanded and so the winery, and the family, grew.
In his later years, Frank handed over the daily workings of the vineyards and winery to three of his sons and went back to boat building. He built three paddle steamers and a number of barges along with several yachts which he and his sons enjoyed racing on nearby Lake Alexandrina – very competitively.
In 40 years, the estate had transformed and the family became a significant part of the burgeoning wine industry in South Australia. The basis for a strong viable family estate was Conditions for grape growing in Langhorne Creek are ideal thanks to the natural fertility of the floodplain soils, the ability of these soils to retain moisture from natural winter floods, and the moderation of the local climate by cooling evening breezes from nearby Lake Alexandrina and the Southern Ocean in summer. The red varieties thrive in this rich environment, which explains why over 75 per cent of all wine grapes grown are red wine grapes.
The harnessing of the natural flooding of the Bremer River by early grape growers makes the Langhorne Creek region quite unique. Having purchased 100 acres of land in 1850, Frank Potts developed a system of levees and floodgates to capture and divert a metre of water and nutrient rich silt across the entire vineyard. The vigour in growth caused by this natural abundance of water sometimes presented challenges, but it is now managed by modern viticultural practices.
Langhorne Creek experiences relatively low annual rainfall, so supplementary drip irrigation is used to provide the vines with every opportunity to produce optimal fruit. The soils for Bleasdale’s vineyards range from well drained, alluvial soils to brown loams over limestone.
THE WILD PEAR VERDLHO SAUVIGNON BLANC 2020
Nestled alongside the oldest vines on the Bleasdale Estate are three Wild Pear trees that have been there longer than anyone can remember. These old trees have made their home on the natural floodplains of the Bremer River, sharing the benefit of this rich resource with the 1930 block of Verdelho whose grapes go on to make this wine. A crisp, fresh dry wine displaying attractive fruit salad aromas with citrus and tropical flavours.
FRANK POTTS CABERNET MERLOT PETIT VERDOT MALBEC 2018
95 Points James Halliday
Frank Potts was not a man given to procrastination. He simply rolled up his sleeves and got the job done. At age nine, Frank joined the British Royal Navy, and by the time he arrived in South Australia in 1836, he had sailed the globe. After purchasing land on the Bremer River, Frank himself cleared it of red gums, planted vineyards, and then used the timber to build his winery. Six generations on, it is his work ethic and enduring legacy that drives everyone at Bleasdale. This wine is layered and complex with red berry and darker fruit aromas. These characters continue onto the palate, with fruit layers supported by fine oak tannin and lively berry persistence. Bottled without filtration, it is normal for some sediment to form; decanting one - two hours prior to drinking is recommended. Enjoyed in its youth, or cellar for 10-20 years.
BROADSIDE SHIRAZ CABERNET MALBEC 2018
91 Points James Halliday
The youngest of Frank Potts II’s eleven children, Lloyd Stanley (Sticky) Potts, was a motorcycling enthusiast all his life. In 1932 he entered his first Australian Grand Prix at Philip Island and came second. The front label depicts a young Sticky practicing his speedway “Broad-Side” turns.
This is the great Australian red blend of Shiraz and Cabernet Sauvignon, with a touch of Malbec. The wine displays plum, blackcurrant, chocolate and boysenberry spice.
MULBERRY TREE CABERNET SAUVIGNON 2019
95 Points James Halliday
With deep alluvial floodplains and the maritime influence of Lake Alexandrina, Langhorne Creek is home to some of Australia’s best soils and growing conditions. Frank Potts realised this when he established Bleasdale in 1850. The iconic Mulberry Tree vineyard, named after the ancient tree that grows adjacent to the vineyard on the banks of the Bremer River, consistently produces fruit of exceptional quality.
This is an elegant Cabernet Sauvignon with intense aromas of mixed berries, woody herbs dark chocolate and violets. The palate is smooth and persistent, with blackcurrant and spicy oak flavours, before finishing with soft and subtle tannins.
SPARKLING SHIRAZ NV
95 Halliday
We select fruit from sandy and stony vineyards to enhance aromatics typical of these soil types. Fermented in open vats before maturation in seasoned oak barrels and tank to retain freshness in the new vintage wines. All small proportion of wine from clay/loam vineyards gives richness to the mid palate ensuring a seamless finish and persistent flavor.
This multi vintage Shiraz wine is richly flavored with deep color and displays dark berry fruit aromas, sweet plum and spicy flavors, silky tannins and a rich, velvety smooth palate.
Enjoy this classic Australian sparkling wine with cheeses, canapés, duck dishes, peppered beef skewers, Christmas pudding or simply by itself.
