There's an artful elegance,

layered depth and precise focus

about Cape Mentelle's wine”

Jeremy Oliver, The Australian Wine Annual 2015
 

Cabernet Sauvignon

This is the ultimate expression of a single vineyard site crafted from the mature, low yielding vines of our Estate Vineyard. This opulent cabernet has the complexity, intensity and elegance to benefit from extended cellaring.

Vintage Notes
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
Vintage
2001
Type
Red

Cabernet Sauvignon 2001

Cabernet Sauvignon 2001

Cape Mentelle has a rich history of exceptional quality and consistency with Cabernet Sauvignon from a pioneering producer in Margaret River in the early 1970's to a benchmark producer today. A single vineyard wine with the style evolving over time, the aim always to define a wine displaying classic varietal character and opulence, strong regional identity and with the structure and fruit intensity to improve with extended cellaring.

Appearance
Deep brick red.
Nose
Layer upon layer of aromas gives the wine that ponderous quality that keeps you coming back for a second sniff to see what else is there.
Palate
The palate is densely packed with dark berries, plum and mocha. It’s well structured tannins and supple texture are all beautifully balanced with a complex array of flavours that carry the length of the palate.
Blend
100% cabernet sauvignon.
Cellaring
20 years
Food Pairing Notes
Perfect match for Prime beef, Wagyu strip, loin Aged venison, Roasted suckling pig, Roasted vegetables, Whole abalone with fresh noodles in abalone and oyster sauce.
The Vineyard
The fruit sourced for this wine comes from the Estate’s Wallcliffe vineyard, planted between 1970 and 1972. The vineyard is located 8km from the ocean, with an elevation of 80 metres and a south-west aspect. The vines grow on gravel laterite soils derived from decomposed ironstone over gravelly, clay sub-soils. Vine spacing is 2200 vines/hectare with all vines vertically trained and cane pruned so that 30 to 40 buds are left on each vine. Judicious shoot and leaf removal is carried out in late summer to open up the canopy. Trickle irrigation is applied sparingly, combined with springtime composting to maintain vine health and ensure that physiologically ripe grapes are harvested.
The Season
Vine growth started early after good rainfall in July and August, followed by a dry and mild period from September through to March. These ideal conditions saw rapid and healthy growth, with full vine development completed a month early, by late November. With soil moisture depleted by December, some supplementary irrigation was required. Vines revelled in these conditions and another fine vintage seemed assured, providing judicious shoot removal and positioning was carried out. The dry conditions and the unusually mild January to March period ensured that the grapes ripened slowly and evenly, obtaining good balance between grape flavour, sugar and tannins.
Winemaking
Three batches of Cabernet were harvested from 27 March to 3 April. Average yield from our old vines was a moderate 6.5 tonne per hectare. Fruit arriving at the winery was de-stemmed and lightly crushed so that high proportions of whole berries were conveyed to the fermenter. The must was left to macerate for a day before seeding with a neutral strain of yeast. Cabernet then stays on skins for up to 28 days. Once dry, the wine was inoculated for malolactic fermentation. It was racked twice before going into French oak barrels, 75% of which were new. The wine underwent final assemblage in spring 2001. The early blending allows time for a harmonious marriage of the components to occur. It was blended and bottled in December 2002.
Analysis
15.0% alcohol, 6.6 g/L total acidity, pH 3.47
 
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Licensee: Cape Mentelle Vineyards Ltd. License number: 6180025494. Type of License: Producer's License