There's an artful elegance,

layered depth and precise focus

about Cape Mentelle's wine”

Jeremy Oliver, The Australian Wine Annual 2015
 

Shiraz

A powerful and elegant shiraz exuding aromas of blueberry and violets with a long, silky palate carrying flavours of ripe plum and spice. Traditional winemaking techniques including gentle basket pressing and maturation in French oak enhance the inherent intensity and character of this wine.

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

Shiraz 2005

Shiraz 2005

Cape Mentelle Shiraz draws inspiration from the techniques and wines of the Northern Rhône Valley in France. The fruit is destemmed, berry sorted, cold soaked and traditionally fermented. Maturation in both large oak vats and small barriques is aimed at retaining the refined fruit, floral and spice characters of the variety.

Appearance
Deep plum with hints of purple.
Nose
A balancing act of the classic cool-climate shiraz spiciness of white pepper and aniseed versus the rich, sweet fruit of fully ripe dark plums.
Palate
Fine and almost creamy in texture, the palate progresses through layers of sweet mulberry and Satsuma plums, before a lingering and sophisticated finish of fine dark chocolate.
Blend
90% shiraz, 6% mataro, 4% grenache.
Cellaring
6 to 8 years.
Food Pairing Notes
Porcini mushroom risotto with crispy sage leaves and shaved Parmigiano Reggiano.
The Vineyard
he fruit for this wine was sourced from the Estate Vineyards of Wallcliffe and Trinders along with selected growers from the southern half of Margaret River. The soil type in these vineyards is predominantly deep sandy loams with high lateritic gravel content over clay. Shoot and leaf removal techniques were used to ensure a balance between fruit exposure to light whilst providing protection from the midday sun.
The Season
The 2005 season was distinguished by a mild dry summer and produced a very good quality vintage for shiraz. A late summer cyclone produced a large amount of rainfall. Luckily this had very little effect on the fruit quality of the shiraz since the majority had already been harvested.
Winemaking
Fruit was harvested by both hand and machine. Fermentation, incorporating up to 5% whole bunches, took place in a combination of open and static stainless steel fermenters. The ferments were managed with a combination of plunging and pump overs. The wine was 100% basket pressed followed by malolactic fermentation in large oak vats. The wine was matured for 18 months in predominantly Burgundian coopered French oak barriques, 30% of which were new, before being bottled in December 2006.
Analysis
15% alcohol, 6.6 g/l total acidity, 3.45pH.

International Wine Challenge

2008
Silver Medal

International Wine & Spirits

2008
Silver Medal
 
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Cape Mentelle

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