There's an artful elegance,

layered depth and precise focus

about Cape Mentelle's wine”

Jeremy Oliver, The Australian Wine Annual 2015


An individual expression of the traditional cabernet blend hand picked from amongst the oldest vines in the Wilyabrup sub-region of Margaret River. This wine captures the unique synergy of site, vintage and varieties to create a layered and complex wine witch defined varietal characters and exceptional vibrancy.

Vintage Notes

Wilyabrup 2010

Wilyabrup 2010

A unique expression of the traditional cabernet blend, hand-picked from amongst the oldest vines in the Wilyabrup sub-region of Margaret River. This wine captures the unique synergy of site, varieties and vintage to create a wine with exceptional vibrancy or character for which this area is so highly regarded. Luscious dark fruits with great density and characteristic fine gravely tannins are the hallmarks of this unique sub-region.

Deep crimson red.
Satsuma plums, blackcurrant, cherries and dark chocolate combine with hints of fresh leather and violets.
A full, rich and round wine with bright and expressive fl avours of mocha, currants, cedar and nutmeg leading to a savoury, rich and long fi nish.
48% cabernet sauvignon, 41% merlot, 11% cabernet franc.
Drink now to 2030.
Food Pairing Notes
Roasted squab on a bed of Puy lentils and wild mushrooms with steamed green beans and a velvety jus.
The Vineyard
Sourced from the Kyella Vineyard (established in 1974) from within the Wilyabrup sub-region of Margaret River. This region exhibits the classic gravelly lateritic soils that drain to the west and the microclimate is strongly infl uenced by the Indian ocean only 5 km away. This vineyard is cane pruned, hand harvested with the three varieties managed and harvested individually to maximise varietal character and complexity.
The Season
The 2010 harvest in Margaret River continues a run of excellent vintages, again marked by a very dry and mild summer with below average rainfall and cooler than average night time temperatures. The only significant rainfall for the vintage period was not until mid-April after all the fruit had been harvested ensuring an excellent ripening period with fruit retaining pristine varietal fl avours with great concentration and intensity.
After destemming, berry sorting and light crushing, individual vineyard batches were fermented on skins for up to 40 days. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed, with harder pressings kept aside. After pressing the individual parcels were racked to oak for malolactic fermentation. Regular rackings over an 18 month period ensured the wines were at their best prior to blending. The parcels were matured in selected Bordeaux coopered barriques of which 40% were new with the balance being one year old. The fi nal blend was completed in October 2011 and bottled in December 2011.
13.5% alcohol, 5.9 g/l total acidity, 3.6 pH.

The West Australian Wine Guide 2013

Ray Jordan

This is a single vineyard wine made from three varieties - cabernet saucignon, merlot and cabernet franc. It’s an outstanding wine that displays regionality and vineyard terroir. So beautifully woven togetehr with a seamless smooth palate controlled by silky fine tannins and fine grained oak. It extends effortlessly to a very long finish. A beauty.

The Australian Wine Annual 2013

Jeremy Oliver

Cape Mentelle’s latest E-Class cabernet blend is appropriately elegant and complete. Very measured and reserved, with the suppleness and dustiness expected from southern Margaret River, it’s very fragrant and perfumed, with bright, sweetly oaked aromas of cassis, mulberries, dark cherries and a hint of tobacco. Its layers of small, juicy berry fruit and cedary chocolate/ vanille oak are tightly wound around fine, powdery tannins, finishing with a lingering impression of balance and seamlessness.

Wine Taste

Tyson Stelzer

Like a tightly-coiled spring ready to slowly unravel, this is a cabernet blend crafted for the long-haul. Closed up tight, it presents an intricately honed structure of fruit and oak tannins colliding to produce a refined, graphite-like texture which builds on the finish. Crunchy blackcurrant fruits hover amidst tangy acidity of long-lingering intensity.

Sunday Times (Perth)

David Prestipino

Vibrant Bordeaux blend has firm, furry tannins and ripe, robust fruit that makes for a complex, fine and angular wine that sings long and loud. Made from some of the first vines planted in Wilyabrup

Download all reviews for this vintage as PDF
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Licensee: Cape Mentelle Vineyards Ltd. License number: 6180025494. Type of License: Producer's License