Fruit is sourced from Cape Mentelle’s own Estate and Chapman Brook Vineyards as well as selected contract vineyards, with most being from the cooler southern half of the region. Various canopy management methods are used, with the objective being to maximise sunlight into the fruiting zone, thereby enhancing fruit flavour development. The soils of these vineyards are geologically ancient, free draining sandy loams with a high percentage of lateritic gravel.
2007 was one of the earliest recorded vintages in Margaret River. Crop levels were down on expectations by up to 25% for both semillon and sauvignon blanc. The season was marked by a warm dry growing season and produced full flavoured, concentrated white wines with great aromatic intensity and lively fresh palates.
When harvesting sauvignon blanc and semillon the emphasis is placed on capturing vibrant fresh flavours with clean acidity. Fruit is generally machine harvested at night to take advantage of the cooler temperatures. Fermentation takes place in stainless steel tanks with 8% of the blend fermented in new French and American oak barriques and left on lees for 12 weeks. The wine is assembled after three months. Bottling took place in July 2007.
13% alcohol, 6.9 g/l total acidity, 3.39 pH.