There's an artful elegance,

layered depth and precise focus

about Cape Mentelle's wine”

Jeremy Oliver, The Australian Wine Annual 2015
 

Sauvignon Blanc Semillon

The vibrant and aromatic blend produces a fresh, distinctive wine that accentuates the unique character of both varieties. Meticulous winemaking preserves the remarkable intensity of fruit flavour and provides the structure, weight and texture that characterise the Cape Mentelle style.

Vintage Notes
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
2015
Vintage
2005
Type
White

Sauvignon Blanc Semillon 2005

Sauvignon Blanc Semillon 2005

Cape Mentelle takes a minimal approach towards this classic Margaret River blend. The aim is to preserve as much fruit intensity and regional character as possible, whilst providing a full flavoured distinctive white wine. The style accentuates the fresh fruit characters of both varieties with the added complexity and palate weight offered by a small portion of barrel fermentation.

Appearance
Pale straw.
Nose
Heady aromas of lemon blossom, snowpeas and lemon thyme are enhanced by a hint of sweet orange sherbert.
Palate
The full, textured palate displays grilled asparagus, a flamboyant squeeze of citrus and a hint of dried herbs. It finishes long and focused with vibrant and cleansing acidity. Best enjoyed chilled.
Blend
49% sauvignon blanc, 49% semillon and 2% chardonnay.
Cellaring
Drink young and fresh.
Food Pairing Notes
clean fresh flavours such as Citrus flavours & garnishes, Freshwater crayfish, crab, Fresh fish eg kingfish or snapper, Thai fish cakes, grilled sardines, Calamari with lime aioli, Tempura prawns, Green Papaya salad ,Goats cheese.
The Vineyard
The grapes are sourced from our Estate vineyards and our long term contract growers in the Margaret River region. Gravel laterite soils predominate in most of the best vineyards with some sandy loam soils in others. A range of canopy management strategies are employed, all with the objective of maximising sunlight into the fruiting zone. The most favoured technique is vertical shoot positioning with leaf removal which improves sunlight exposure, enhancing flavour development and providing a balanced leaf to fruit ratio for even ripening. Irrigation is used judiciously to maintain balanced vine growth and a steady rate of ripening.
The Season
Spring began with enough rain in the soil to ensure that the vines got off to a good start. Sunny, mild to warm weather from flowering through to berry set gave the promise of good yields, helped along by unusualy light winds. Temperatures were below average for the entire season with no day getting hotter than 35oC. The odd shower kept vine growth vigorous up until November, after which there was hardly any rainfall at all until 20mm of rain fell on 9 March. Most of our whites were harvested under ideal conditions in early March before the first rain.
Winemaking
Our minimal approach to vinification of this blend is geared to maximising fruit flavour with a distinctive regional nuance. Fruit is machine harvested at night to ensure that it arrives at the winery in cool condition. A small amount of S02 and pectolytic enzyme is added. to aid in settling, before crushing/destemming and transfer through a must chiller to a tank press. The juice is gently expressed from the skins with a yield of only 650 litres/tonne, with the other 100 litres/tonne kept separate. The juice is racked off gross lees and fermented at 14°C in stainless steel tanks with 15% of the blend fermented in new American oak barrels and the left on lees for ten weeks. All batches are fined and filtered before blending the batches judged to be the best. The wine was bottled in August 2005.
Analysis
13.7 %v/v Alcohol, 7.2 gram/litre acid, pH 3.35, and 33/135 ppm SO2.
 
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Cape Mentelle

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Licensee: Cape Mentelle Vineyards Ltd. License number: 6180025494. Type of License: Producer's License