Bleasdale

Founded by Frank Potts in 1850, the name derives from the Reverend John Ignatius Bleasdale, the man who taught Frank all about viticulture. The company is now run by the 5th generation of the Potts family. Michael Potts, chief winemaker and Robert Potts, chief viticulturalist, have ensured that the company has gained many accolades under their stewardship. Bleasdale won the ‘Best Australian Red’ at the 2004 International Wine Challenge. Although the Potts family are happy to embrace change and technological innovations (they introduced chilled stainless steel fermentation tanks and screw-cap bottling machines), they still make most of the wines in the original cellars (built out of red gum trees and limestone) which date back to 1880. These national trust buildings still house the 3.5 tonne red gum lever twin press designed by their great-great-grandfather which is still in use today.

The cool climate, fertile soil and abundance of water help produce lovely silky, soft, fruity wines.  Every September Michael and two other trusted tasters assess up to 200 different wines to decide on what sort of blends they are going to make. Grapes that are bought in are paid for in terms of quality not weight. This ensures that quality is always paramount in the growers’ minds.