There's an artful elegance,

layered depth and precise focus

about Cape Mentelle's wine”

Jeremy Oliver, The Australian Wine Annual 2015


‘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

Marmaduke Shiraz 2006

Marmaduke Shiraz 2006

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.

Ruby red with purple hues.
Raspberry, fresh musk sticks, black pepper, dark cherry.
A classic Rhône mix of dark berry fruit, creamy texture, fresh and lifted with a pronounced savoury element providing balance to the fruit and giving length to the finish.
63% shiraz, 23% grenache, 7% mataro, 7% zinfandel.
Enjoy now to 2011.
Food Pairing Notes
Prime-rib roast with a porcini mushroom and red-wine sauce.
The Vineyard
The majority of the shiraz was grown on Cape Mentelle owned vineyards with the grenache from a number of long term growers, mostly located in the Wallcliffe and Karridale subregions within the Margaret River appellation. Th e majority of these 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
The 2006 vintage in Margaret River was a challenging vintage, it was very cool with a late budburst and restricted early shoot growth due to a cool and dry 2005 spring. When warm weather arrived in November shoot growth accelerated producing strong healthy canopies with moderate crops. Th e summer months proved to be unseasonally mild with occasional light rain. Th e result of the mild conditions was a harvest delayed by up to four weeks across all varieties, the latest vintage recorded the region’s forty years of viticultural experience.
Fruit was harvested by both hand and machine. Fermentation took place in a combination of open and static stainless steel fermenters. Th e ferments were managed with a combination of plunging and pump overs, after which all batches were basket pressed and transferred to large oak vats for malolactic fermentation. The wine was matured for 14 months, mostly in large oak, before being blended and bottled in November 2007.
14% alcohol, 6 g/l total acidity, 3.48 p/H.
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Licensee: Cape Mentelle Vineyards Ltd. License number: 6180025494. Type of License: Producer's License