There's an artful elegance,

layered depth and precise focus

about Cape Mentelle's wine”

Jeremy Oliver, The Australian Wine Annual 2015


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

Shiraz 2006

Shiraz 2006

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.

Dark mulberry red with purple hues.
Abundant blueberry, dark chocolate, star anise and morello cherries.
A focused blend of inky black fruits and black pepper, overlaid with subtle savoury oak. It is classically spicy with a long and tightly wound palate rewarding with great intensity.
93% Shiraz, 5% Grenache, 2% Mataro.
Enjoy now to 2015
Food Pairing Notes
Beijing Duck
The Vineyard
he fruit for this wine was sourced from the Wallcliffe and Trinders Estate vineyards along with selected growers from the southern half of Margaret River. The soils are 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 2006 vintage in Margaret River was a challenging vintage for many reasons. In general it was a very cool vintage with a late budburst and restricted early shoot growth due to a cool and dry 2005 spring. When some warm weather arrived in November shoot growth accelerated producing strong, healthy canopies with moderate crops. The summer months proved to be unseasonally mild with occasional light rain. The result of the mild conditions was a harvest delayed by up to four weeks across all varieties, the latest vintage recorded in the region’s forty years of viticultural experience.
he fruit was harvested by hand and machine. Ferments took place in both open and static stainless steel fermenters and were managed with a combination of plunging and pump overs. All batches were basket pressed and transferred to large oak vats for malolactic fermentation. The wine was matured for 14 months in predominantly Burgundian coopered French oak barriques, 30% of which were new, before being bottled in October 2007.
14% alcohol, 6.3 g/l total acidity, 3.4 pH.
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Licensee: Cape Mentelle Vineyards Ltd. License number: 6180025494. Type of License: Producer's License