There's an artful elegance,

layered depth and precise focus

about Cape Mentelle's wine”

Jeremy Oliver, The Australian Wine Annual 2015
 

Cabernet Merlot

This classic blend is beautifully balanced wine with the flavour, structure and length of cabernet enhanced by soft, rich merlot. Traditional winemaking including basket pressing and maturation in French oak has resulted in a concentrated and luxurious wine of great integrity.

Vintage Notes
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
Vintage
2005
Type
Red

Cabernet Merlot Trinders 2005

Cabernet Merlot Trinders 2005

The Cabernet Merlot blend takes inspiration from the classic red wines of Bordeaux. Cape Mentelle has developed an international reputation for outstanding Bordeaux varietal and blended wines which are perfectly suited to the climate and soils of Margaret River. This blend seeks to capture the depth and structure of cabernet with the dark fruit and plush flavours of merlot, which when blended create a well- rounded, full and rich style.

Appearance
Ruby red.
Nose
Classic aromas of blackcurrant fruit, aged tobacco, violets and cedary oak.
Palate
The palate displays juicy blackberry fruit, with a restrained mid-palate and subtle well intergrated mocha oak. Th e wine finishes long and clean with textural, savoury tannins.
Blend
57% cabernet sauvignon, 30% merlot, 5% cabernet franc, 5% petit verdot, 3% other.
Cellaring
Enjoy now or cellar for up to ten years.
Food Pairing Notes
Roast lamb or a platter of aged cheese.
The Vineyard
The majority of the cabernet sauvignon and merlot for this blend were harvested from our Trinders and Foxcliff e Vineyards. Smaller amounts of fruit came from a number of longterm growers, mostly located in the Wallcliff e and Karridale areas within the Margaret River appellation. Th e majority of these vineyard soils comprise laterite gravel loam over a deep clay subsoil, the preferred profi le for these varieties in Margaret River. All vines are vertically shoot positioned and managed to ensure balanced growth during the season.
The Season
The 2005 season can be distinguished by its long, mild, dry summer. A late summer cyclone produced a large amount of rainfall. Luckily this had very little eff ect on Cape Mentelle’s fruit quality since the majority had already been harvested by then.
Winemaking
After destemming and light crushing, individual vineyard batches were fermented on skins for 10-15 days. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed, with harder pressings kept aside. Once sugar dry, batches underwent malolactic fermentation in stainless tanks before being racked to oak barriques for 15 months maturation. 25% new oak was used, being a combination of Bordeaux coopered French and some American oak. Th e fi nal blend was completed in September 2006 and bottled in November.
Analysis
14% alcohol, 7g/l total acidity, 3.45 pH.
 
age gate background
Cape Mentelle

Your Country

Date of birth

By entering this site you acknowledge that you accept its Terms and Conditions

Please enjoy responsibly.

To enter our website, you must be of legal alcohol drinking age in your country of residence. If no such law for responsible drinking exists in your country you have to be over 21 to visit our site.

Cape Mentelle supports the responsible consumption of wines and spirits, through Moët Hennessy, member of the European Forum for Responsible Drinking (www.responsibledrinking.eu), Discus (www.discus.org), Entreprise et Prévention, and CEEV (www.wineinmoderation.eu).

Licensee: Cape Mentelle Vineyards Ltd. License number: 6180025494. Type of License: Producer's License