There's an artful elegance,

layered depth and precise focus

about Cape Mentelle's wine”

Jeremy Oliver, The Australian Wine Annual 2015
 

Marmaduke

‘Marmaduke’ is names after Marmaduke Terry, one of the first settlers of the Margaret River region at the turn of the century. He surveyed vast tracts of the hinterland of Western Australia and farmed with his family at Wallcliffe, on the banks of the Margaret River

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

Marmaduke Shiraz 2005

Marmaduke Shiraz 2005

Marmaduke is a Shiraz sourced exclusively from Margaret River. The aim is to produce a fruit forward, soft and spicy red wine, which exhibits the regional expression of Margaret River and varietal intensity of shiraz. Rich juicy berries with pepper and spice are the hallmark characteristics of this wine.

Appearance
Crimson.
Nose
Aromas of rich dark plums and blueberries with hints of five spice and musk sticks.
Palate
A refreshing, medium bodied, fruit forward style. The palate is plush with bright red berry fruit with subtle spice and a distinct clean finish.
Blend
66% shiraz, 21% grenache and includes 4% mataro.
Cellaring
Made with early drinking in mind, but with the ability to age and mellow over the next Th ree to fi ve years.
Food Pairing Notes
Ideal for your next barbeque or gourmet pizza night.
The Vineyard
The Estate’s Trinders Vineyard provides shiraz grown in sandy soils, while grenache and mataro are sourced from the gravel-based soils of the nearby McHenry Vineyard. Irrigation is used judiciously in all vineyards to maintain balanced vine growth and a steady rate of ripening.
The Season
The 2005 season was 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
The search for fully ripe fl avours necessary for the Marmaduke style requires harvest in the latter part of the season when fl avours and sugars climax and tannins soften. All fruit is crushed and destemmed into closed stainless steel fermenters and pumped over for extraction of fl avour and tannin, after which fermentation proceeds rapidly. After completing secondary fermentation in large oak vats the wine was racked to two to four year old French and American barrels for 13 months until bottling in October 2006.
Analysis
14.5% alcohol, 6.8g/l total acidity, 3.38 pH.
 
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Licensee: Cape Mentelle Vineyards Ltd. License number: 6180025494. Type of License: Producer's License