Cape Mentelle Sauvignon Blanc Semillon
Cape Mentelle takes a minimal approach towards this classic Margaret River blend. The aim is to preserve as much fruit intensity and regional character as possible, whilst providing a full flavoured distinctive white wine. The style accentuates the fresh fruit characters of both varieties with the added complexity and palate weight offered by a small portion of barrel fermentation.
The lion’s share of the fruit came from the cooler southern half of the region, including our Chapman Brook Vineyard along with our other estate and selected contract vineyards. Various canopy management methods are used, with the objective being to maximize fruit flavour development. The typical soils of these vineyards are geologically ancient, free draining sandy loams with a high percentage of lateritic gravel.
When harvesting sauvignon blanc and semillon the emphasis is placed on capturing vibrant fresh flavors with clean acidity. Fruit is harvested at night to take advantage of the cooler temperatures. Fermentation takes place in stainless steel tanks with around 15% of the blend fermented in a combination of new and seasoned French oak barriques.
Pale straw with lime green hues.
Punchy lifted aromatics of lemon blossom, black currant and papaya with subtle hints of fresh thyme and cordite.
Medium to full flavored with a fine texture. Limes, apples, lychee and honeydew melon characterize the fruit flavors which are framed by juicy acidity, providing great length of flavor.Cape Mentelle Cabernet Sauvignon
The icon of the Cape Mentelle range and widely regarded as one of Australia’s best cabernets. Firm fruit and well structured, a harmonious blend of intense berry fruit and cedary oak. The fruit sourced for this wine comes from the estate’s Wallcliffe vineyard, planted between 1970 and 1972, located 8km from the ocean.
The fruit sourced for this wine comes from the Estate’s Wallcliffe Vineyard, planted between 1970 and 1972 and located 8km from the ocean with a south-west aspect. The vines grow on ancient lateritic soils, being sandy gravel over a clay base. Cane pruning, judicious shoot thinning and springtime composting promote vine balance and lead to physiologically ripe grapes well suited for wines of distinct character and longevity.
Slight variations depending on vintage. For example, this was the blend from a past vintage:
88% cabernet sauvignon
9% merlot, 2% cabernet franc, 1% petit verdot
The Wallcliffe Vineyard is harvested by hand. Fruit arrives at the winery where it is de-stemmed and lightly crushed so that high proportions of whole berries are
conveyed to the fermenter. The must is left to macerate for a day before being seeded with a neutral strain of yeast. The cabernet then stays on skins for up to 28 days prior to basket pressing and filling the French oak barrels, 75% of which are new. After 18 months in oak the wine undergoes final assemblage followed by a light fining and bottling. The wine is bottle aged for a further two years prior to release.
Dark plum, red currants, hints of sweet tobacco, chocolate and bay leaf.
Bright red currants, mulberries, dark cherries, cedary oak.
[Link to this Entry]