Rarely seen as a sole grape in Australia, Bleasdale has been producing a Langhorne Creek Malbec since 1961. 15% whole berries soaked for 12 days on skins and matured for 1 year in French oak (10% new). Sweeter blackberry, cola, blue florals and plum feel pinched on the reedy palate. Tannins are mild and slightly powdery to a short, hot finish. Perhaps best left a blending grape in Oz; this vintage doesn't convince of Malbec's suitability.
Ripe and round, with those warm cocoa tannins and lifted palate so characteristic of Clare. The de-stemmed fruit was fermented in stainless, with some pressings added back in for heft, before transfer to oak (90% American) for ferment and aging. Wild blackberry, forest berries, cherries, black plum and violets on the fleshy palate before trailing off with a warming vanilla/roasted coffee finish. Easy, balanced, affordable and ready to drink.
With asparagus, spring pea and youthful green herbs, this Adelaide Hills Savvy is at once quite intense and quite sophisticated. Blanketed with a fine cushion of herbal lees, this stainless-steel white streams lemon and white grapefruit through to the snappy, white pepper dusted finish. If you're ever missing spring, drink this. Best appreciated cellar temperature.
An exciting Chardonnay from the Margaret River. Pale straw colour with a reductive nose of spicy oak and apple (the struck-flint note should dissipate with a year in bottle); medium- to full-bodied, dry tart apple flavour spiced up with oak. Lively on the palate with a long finish.
The suggestive label hints that this McLaren Vale will be sexy and rich, but I would summarize as ripe and succulent instead. Brooding brambles, ripe wild blackberry and dark florals on a soft, velvet-cushioned palate. Dark chocolate streams throughout the whole, coating the ripe tannins in the characteristic McLaren Vale way. Sweet baking spices linger on the finish. Easy-drinking and easily approachable now.
Medicinal-hued cherry, anise and nubuck open this Clare Valley Cabernet Sauvignon, permeated with a subtle mineral-salts note and ample scrubby grass and herbs. A slicked palate is buffered by moderate, lightly tuggy tannins and raised with acidity to the potent anise finish. A bit elbows-and-knees at this young phase, best paired with herbed lamb kabobs.
Warmly ripe perfumed scents of blackcurrant and blackberry with a light whiff of herb and subtle spice on the nose show the way for generous blackcurrant and blackberry flavours with fine spice and a judicious splash of dark chocolate. All is delivered in a velvety smooth, harmoniously balanced package.