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
2003
Type
Red

Cabernet Sauvignon 2003

Cabernet Sauvignon 2003

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
Rich garnet.
Nose
Warm ripe fruit characters of dark plum and redcurrants are complemented by hints of sweet tobacco, chocolate and bay leaf.
Palate
A full bodied wine displaying rich flavours of bright redcurrants, mulberries and dark cherries. The warm ripe tannins provide excellent structure balanced by cedary oak influences and a minerally clean finish.
Blend
88% cabernet sauvignon, 9% merlot, 2% cabernet franc, 1% petit verdot.
Cellaring
10 to 15 years.
Food Pairing Notes
Roasted rack of aged venison with wild mushroom ragout and steamed asian greens.
The Vineyard
he 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.
The Season
2003 was unseasonal, having a cool wet and windy spring leading into summer. The latter half of summer was dry and mild which, when combined with low yields led to an early harvest of excellent quality.
Winemaking
he Wallcliffe Vineyard was harvested by hand. Fruit arrived at the winery where it 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 being seeded with a neutral strain of yeast. The cabernet then stayed on skins for up to 28 days prior to basket pressing and filling to French oak barrels, 75% of which were new. After 18 months in oak the wine underwent final assemblage followed by a light fining and bottling. The wine was bottle aged for a further two years prior to release.
Analysis
14.9% alcohol, 6.6 g/L total acidity, 3.38 pH.
 
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Licensee: Cape Mentelle Vineyards Ltd. License number: 6180025494. Type of License: Producer's License