Cape Mentelle has developed an international reputation for outstanding bordelaise varietals and blended wines which are perfectly suited to the climate and soils of Margaret River. This wine captures the depth and structure of cabernet with the dark fruit and plush flavours of merlot which, when blended with small amounts of cabernet franc and petit verdot, create a well- rounded, full and rich style.
A blend of varietals and vineyards from Cape Mentelle’s Estate, Chapman Brook and Crossroads vineyards alongside standout parcels from selected growers. The majority of these vineyard soils are derived from decomposed granite and consist of a gravelly loam over a deep clay subsoil.
Cape Mentelle Trinders Cabernet Merlot 2016 vintage consists of the following varietals: 58% Cabernet Sauvignon, 27% Merlot, 13% Shiraz, 2% Cabernet Franc.
Winter provided average rainfall and spring delivered beautiful warm, dry conditions, perfectly setting up vintage 2016. A warm start to summer in January gave good fruit set and crop predictions. An unseasonal single rain event in late January delivered adequate soil moisture for full maturity in the red varieties.
Picking is decided by tasting on site and the fruit is harvested in small batches in the coolest hours of the morning. At the crush pad, the fruit is quickly destemmed, chilled and cold soaked for a few days in closed top stainless fermenters of small and medium size. Basket presses are exclusively used and malo-lactic fermentations take place in barrel of which 5% are new. The wine ages in barrels 16 to 18 months depending on the batches before being blended and bottled after a nominal filtration. Bottles were aged a further 10 months in our cellars before the first release.
Able to be opened and enjoyed fresh on release, this Cabernet Merlot may also be aged a dozen years or more in order to develop a rounder, mellow finish. Winery Notes
THE SEASON: The lead up to harvest experienced a wild, cool and windy November which interrupted flowering and fruit set and ultimately resulted in the lowest yields for a decade. The summer leading into the 2013 vintage recorded temperatures well above average with perfect ripening conditions with white fruit harvested quickly and early in February and red fruit benefiting from a cool and mild March allowing extended ripening and full tannin maturity. Another great vintage for Margaret River.
WINEMAKING: The hand picked fruit underwent destemming and berry sorting followed by light crushing. Individual vineyard batches were fermented on skins for up to 30 days. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed, with harder pressings kept aside. The individual parcels were racked to oak following pressing for malolactic fermentation. Regular rackings over an 18-month period ensured the individual wines are at their best prior to blending. The wines were matured in selected Bordeaux coopered barriques of which 50% were new with the balance being one year old. The final blend bottled in October 2014.
Margaret River has established an international reputation for exceptional Chardonnay. The Cape Mentelle style draws inspiration from traditional methods to deliver a wine displaying aromatic complexity and a finely textured palate with a long, clean finish.
Cape Mentelle, sister to Cloudy Bay, is one of the founding wineries of Margaret River. Soon after launch, the winery twice won the Jimmy Watson Trophy, Australia’s most prestigious wine award. Margaret River has limestone soils reminiscent of Bordeaux, and a climate tempered by ocean currents, resulting in expressive and well-structured wines.
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.
Cape Mentelle Shiraz takes inspiration from the most traditional techniques in order to highlight our ideal temperate, maritime climate for this classic Australian variety. The fruit is partially destemmed, berry sorted, cold soaked and traditionally fermented. Maturation in small barriques is aimed at retaining the refined fruit and floral characters of the variety along with the more savoury, spicy elements derived from our vineyards in Margaret River.
The 2017 Chardonnay expresses all the hallmarks of that beautiful growing year. Ripe yellow apples and pear flavors are punctuated with subtle hints of lemon and brioche. A full and balanced mouthfeel makes this a Club member favorite.
The deep purple colour is accentuated by vibrant red hues. This Cabernet Sauvignon is an attractive fruit driven red, with a full bouquet of sweet berries & violets complemented by subtle French oak. The ripe berry characters flow smoothly onto the palate, combining with spices and vanilla oak and soft chewy tannins.
Pale straw in colour witha green hue, melons figs and nectarines are embraced by oak reminiscent of fresh baked crusty bread. A fresh palate of stone fruits, nectarine & peach with buttery ferment characters, creamy yeast and vanillan oak, finishing long, soft and well rounded. Excellent to drink now or cellar for the next two to five years.
Schild is one of the most respected names in Barossa viticulture. Relative latecomers to the region, they established their plantings in 1952 after three decades of adversity in the Mallee. A careful selection of the ripest and plumpest Merlot grapes is harvested off the elite Schild estate Angas Brae property. Fully fragrant and juicy to the palate, Schild displays an abundance of rich fruit characters so essential of good Barossa Merlot. Rich in flavour yet elegant to the finish, a splendid Merlot that drinks beautifully and will compliment many different cuisines.
An industrious viticultural team at Schild strive to replant and redevelop the ancient estate, incorporating old fashioned winegrowing techniques and local folklore with modern quality controls. The timeless and enduring land management traditions of Barossa mean that each property will continue to produce quality fruit. Grapes are de-stemmed, crushed and sent to vinification as promptly as possible to minimise characteristic loss of good colour. Batches are inoculated whilst in contact with skins for maximum extraction. Upon completion, Schild is treated to a year's maturation in a combination of new and prior use French oak hogsheads, followed by racking, clarification and minimal filtration.
Bright, dark ruby hues with aromas of primary dark plum fruit, coffee grounds and cigar box. Fragrant dark plum and cassis fruit are supported by notes of chocolate, a fresh acid line and a super fine tannin structure which all work together to provide some real focus to the line of travel. An ever so slight hint of menthol briefly appears just as the fruit rolls all the way
Schild Estate wines are created with authenƟcity and passion. From real earth in the Southern Barossa by generaƟons of a family who have made that place their home. his blend of Grenache (52%), Mourvedre (24%) and Shiraz (24%) is an homage to the great wines of the Southern Rhone, but with a very Barossan accent.
These three classic red wine varies are blended to showcase the unique qualiƟes of each whilst ensuring balance, purity of fruit and the utmost drinkability .
Region: South Eastern Australia Variety: Semillon Sauvignon Blanc