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

Cabernet Merlot Trinders 2006

Cabernet Merlot Trinders 2006

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.

Deep, dark plum.
Fresh blackcurrant and red cherry, star anise, lavender and subtle aged tobacco.
Juicy, ripe plums, blueberries and currants mixed with subtle, cedary oak and fine, elegant tannins leading to a long, bright and well structured palate.
Cabernet sauvignon 58%, merlot 34%, petit verdot 4%, cabernet franc 2%, other 2%
Drink now to 2016
Food Pairing Notes
Fresh pasta with wild mushrooms and seared lamb.
The Vineyard
The cabernet sauvignon and merlot for this blend were primarily harvested from our Trinders, Wallcliff e and Foxcliff e vineyards. Smaller amounts of fruit came from a number of long term growers, mostly located in the Wallcliff e and Karridale subregions. The majority of vineyard soils are derived from decomposed granite and consist of a gravelly loam over a deep clay subsoil. All vines are vertically shoot positioned and managed to ensure balanced growth during the season.
The Season
2006 was a very cool vintage with a late budburst and restricted early shoot growth due to a cool and dry 2005 spring. Warm weather in November accelerated shoot growth producing strong healthy canopies with moderate crops. Th e summer months proved to be unseasonally mild with occasional light rain resulting in a harvest delayed by up to four weeks across all varieties. As a consequence 2006 was the latest vintage recorded in the region’s forty years of viticultural experience.
After destemming and light crushing, individual vineyard batches were fermented on skins for 10-25 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, primarily Bordeaux coopered French barriques and some American oak. Th e fi nal blend was completed in September 2007 and bottled in October.
14% alcohol, 6.4 g/l total acidity, 3.47pH
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Licensee: Cape Mentelle Vineyards Ltd. License number: 6180025494. Type of License: Producer's License