There's an artful elegance,

layered depth and precise focus

about Cape Mentelle's wine”

Jeremy Oliver, The Australian Wine Annual 2015
 

Zinfandel

A unique wine from the 36 years old, low yielding bush vines of our original Estate Vineyard. This zinfandel exudes flavours of plum pudding, black cherry and sweet spices on a rich, mouth filling palate. Hand picked, basket pressed and matured in the finest oak it is. Australia’s leading example of this bold and generous variety.

Vintage Notes
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
Vintage
2005
Type
Red

Zinfandel 2005

Zinfandel 2005

Introduced to the Cape Mentelle vineyard from California in 1974, zinfandel is a particularly demanding variety to manage both in the vineyard and the winery. The resulting unique and hedonistically rich wine makes all the hard work worthwhile and as such the Cape Mentelle Zinfandel has developed something of a ‘cult’ following for lovers of bold red wines.

Appearance
Magenta.
Nose
Aromas reminiscent of summer pudding, rich ripe dark cherries and chocolate. Hints of cardamom and nutmeg add an exotic nuance.
Palate
Robust with flavours of plum jam, raisins and mocha, the plush and fruit driven palate is both complex and concentrated. The finish is long and fresh with velvety tannins.
Blend
100%zinfandel.
Cellaring
Five to eight years.
Food Pairing Notes
With a typically high alcohol and a bold and rich style, freely enjoy with braised venison shanks or your favourite strong cheeses such as Stilton or aged cheddar.
The Vineyard
Grapes are primarily sourced from the Estate Vineyard, planted in 1972, as well as the McHenry Vineyard, planted in 1994 and our Foxcliffe Vineyard, planted in 1999. All sites share similar soil types, growing on deep gravel laterite soils derived from decomposed granite over clay subsoils.The Estate vines are dry farmed.
The Season
The 2005 season was distinguished by its long, mild, dry summer. A late summer cyclone produced a large amount of rainfall. Luckily this had very little effect on Cape Mentelle’s fruit quality since the majority had already been harvested by then.
Winemaking
The zinfandel was handpicked around mid March. After crushing, the must was allowed to soak for several days prior to fermentation to soften up the raisins before being inoculated with a vigorous yeast strain. The wine steadily fermented to dry and was racked to barrel by springtime and naturally completed malolactic fermentation. We used 50% new oak barrels, primarily French, for a total of 20 months.
Analysis
15.5% alcohol, 6.4g/l total acidity, 3.5pH.
 
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Licensee: Cape Mentelle Vineyards Ltd. License number: 6180025494. Type of License: Producer's License