Bleasdale's Senior Winemaker Paul Hotker is James Halliday’s Winemaker of the Year 2018. The magnificent fruit for Bleasdale’s Powder Monkey comes from Hotker's finest Shiraz block, directly behind the winery – the oldest in Langhorne Creek.
Powder Monkey is named in honour of a young Frank Potts who, at age nine, joined the British Royal Navy as a powder monkey – diminutive crew members charged with carrying gunpowder during battle. Later, in 1850, an older and wiser Frank Potts would found the first winery in Langhorne Creek.
"Destemmed, 15% whole berries, 9-12 days on skins, matured in French oak (27% new) for 12 months, gold medal Melbourne Wine Awards '16. Deep crimson-purple; this is a wine that begs no questions. It is very concentrated and powerful, but there's no sign of a midriff bulge. The fruits are all black, both berry and cherry, the oak and tannins built into the very fabric of the wine."
97 points, Wine Companion (January 2017)
Impressive depth of ripe plums and raspberries with boysenberries, too. The smooth, soft and mouth-filling, fleshy fruit is really impressive. Still very fresh.
92 points, JamesSuckling.com (June 2019)
Vines were first planted in Langhorne Creek, south of Adelaide, by Frank Potts soon after the establishment of Bleasdale in 1850. The region is a large, broad, sparsely-populated plain watered by the Bremer and Angas rivers. It was named after Alfred Langhorne, a drover who crossed the Bremer River at a place that became known as Langhorne's Crossing. The name evolved to become Langhorne Creek. A cool, maritime region with deep, fertile, alluvial soils, Langhorne Creek is best known for medium to full bodied red wines made, in particular, from shiraz, cabernet sauvignon and malbec. Reliable quality and volume has made it a favoured source for major producers and much of the region’s large crop goes to make wines that are not specifically identified with the region.