Cabernet Sauvignon 2016
"The king of grapes and the emblematic red of Cape Mentelle."
Cape Mentelle has a rich history of exceptional quality and consistency with Cabernet Sauvignon from a pioneering producer in Margaret River in the early 1970's to a benchmark winery today.
Nose
The generosity of the nose displays abundant brooding black fruits and a mix of dark cherries. The bouquet is completed with hints of cocoa nibs, flint, wild thyme and orange peel.
Palate
A vibrancy of concentrated blackberry fruits with dark bramble and vanilla spice. The dense and refined tannins are velvety and supple and the finish has lingering hints of minerality and mocha nuances.
Blend
Cabernet Sauvignon 86%, Petit Verdot 10%, Merlot 4%
Cellaring
This wine has the structure and the intensity to be cellared for up to 20-30 years.
Food Pairing Notes
Cape Mentelle Cabernet Sauvignon is your best friend with pan roasted veal chops with rosemary and a bordelaise sauce. The winemakers also suggest peppercorn coated hanger steak with mushroom ragout. For desert, a chocolate fondant at least 70% cocoa content for a perfect finish.
The Vineyard
Sourced from our vineyards and one or two selected partner growers in Margaret River. These vineyards exhibit the classic, gravelly, lateritic soils that drain to the west and the microclimate is strongly influenced by the Indian Ocean within 5 km to our west. These vineyards are manually single cane pruned and meticulously treated as individual vines throughout the season and hand harvested in 6.5kg crates that allow each section to be handled with all the particular care it deserves.
The Season
Winter provided average rainfall and spring delivered beautiful warm, dry conditions, perfectly setting up vintage 2016. A warm start to summer in January gave good fruit set and crop predictions. An unseasonal single rain event in late January delivered adequate soil moisture for full maturity in red varieties.
Winemaking
After destemming, individual berry sorting and light crushing, individual vineyard batches were fermented on skins for up to 110 days. Ferment management is decided every day by tasting and follows no recipe. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed straight into barrel for secondary fermentation with all the “solids” included. The wines were matured with minimal rackings and a low sulphur regime for 18 to 20 months (depending on batches) in selected Bordeaux-shaped barrels of which about 55% were new. The wine was left unfined and was not filtered prior to bottling in December 2017.
Analysis
14% alcohol, 5.9 g/l total acidity, 3.7pH.
James Suckling's Top 100 Wines of Australia
There is a lot to like in this refined and powerful 2016 vintage. Deep blackcurrant, plum and earthy aromas, as well as leaves, redcurrants, cherries and blueberries. The palate has beautifully complete tannins that roll effortlessly along smooth, elegant lines. Fruit is impeccably fresh. This is packed with aromas of red darker berries. Some warm and spicy oak to close. Drink or hold.
