Fruit is predominantly sourced from Cape Mentelle’s Chapman Brook Vineyard located in the cooler Southern half of Margaret River. The Chardonnay is both spur and cane-pruned and vertical shoot positioned producing an upright open canopy. The majority of these vineyards are planted to the Mendoza (GinGin) clone of Chardonnay along with classic Burgundian selections (clones 95 and 76).
After a sunny and mild September 2014, Margaret River experienced a cool spring all the way to the year end. 2015 brought the driest January on record, on par with 2008 and concluded with some hot days in the mid 30’s during the last week. The nights remained cool through summer, favouring delicate oral and white fruit flavours especially in the chardonnays and sauvignons.
Hand-picked bunches were elevated into our membrane press and the resulting free- run juice was left to settle overnight. The following day the juice was racked into Burgundian coopered French oak barriques, of which approximately one third were new. Fermentation proceeded by natural strains. The wine matured in barrel for 10 months, with only minimum battonage. Batches were individually assessed and those meeting the requisite standard were blended in November and bottled in January 2016, after stabilisation in tank.
13.0 % alcohol, 6.9 g/l total acidity, 3.2 pH.
The Real Review
Straightforward ripe peach and nectarine aromas, clean and bright. A little toastiness from char oak and development. The palate is tight, intense, concentrated and very long. A very smart wine.
Global Chardonnay Masters 2016
A juicy and round white with sliced cooked apple, pear, pie crust, and just a hint of crème fraîche. Full body, yet lively and flavorful. Layered and delicious. Exuberant character. Screw cap. Drink now.
Asian Chardonnay Masters 2017
The Wine Front
A fuller, more powerful iteration of Cape Mentelle Chardonnay. No medal at the last Margaret River wine show. Peach, melon, fig, gingernut biscuits, cashew and toast, with a whisper of struck match and clove. Medium bodied, glycerol and flint push and pull the texture, preserved lemon and biscuits in with the melon, and the finish comes up with lime and grapefruit, and toasted oak spices. This is what you might call a bit more ‘Rolls Royce’ in style for Cape Mentelle, but it certainly hits the spot.