Bloomfield Mencía 2025

Blackcurrant juice, red fig paste and graphite. This is a terrific example of a (chilled) red that absolutely hits its intended marks. It feels honest, chewy, bouncy, vibrant and instantly likeable. A reminder that the act of drinking wine, at its core, is about enjoying flavours that bring people together through shared enjoyment and pleasure. Made in an easy-to-understand, modern style, its drinkability dares you to dismiss it. But beneath that ease, purity and fruit density, is scrumptious chocolatey tannins, giving the wine strong architecture and intent.  In the mouth, the fruit is concentrated and sticky, with poached rhubarb, black plums, sage and toasted gum nuts. There’s also a ferrous layer of terracotta powder and spicy blood sausage that adds muscle. It finishes savoury, with torn shiso leaf, sustained length and a gentle bitterness. Drink it slightly chilled, while watching MAFS. 

Cyndal Petty

Wine Critic at Winepilot

A hopeless romantic for wine and food, Cyndal is nearing 15 years in hospitality while still (just) under 30. A Chef-turned-Sommelier and award-winning wine professional, Cyndal recently left a Group Sommelier role where she curated seven wine lists across multiple venues and led the wine team to Gourmet Traveller Wine Bar of the Year—just months after opening. Now freelance, Cyndal is a wine consultant, event host, wine judge, and wine writer. Passionate about sharing wine’s story with the world, she brings a fresh voice and creative solutions to the industry. After studying and traveling through most of her 20s, she’s now based in WA’s southwest, proudly embracing her role as a WA coastal cowgirl.

Wine writerinfluencer and critic