The lion’s share of the fruit came from the cooler southern half of the region, including our Chapman Brook Vineyard along with our other estate and selected contract vineyards. Various canopy management methods are used, with the objective being to maximise fruit flavour development. The typical soils of these vineyards are geologically ancient, free draining sandy loams with a high percentage of lateritic gravel.
A cool, wet and windy spring extended into the flowering period around November, setting up the season for low yields for all varieties. The sun came out on cue in December and perfect ripening conditions continued through harvest, interrupted only by a spot of rain at the start of March - enough to give the vines a drink and see all varieties harvested in optimal condition.
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 around 15%of the blend fermented in a combination of new and seasoned French and American Oak barriques. The wine was assembled after five months on lees and bottled in September 2009.
13% alcohol, 7 g/l total acidity, 3.2 pH.
Royal Sydney Wine Show
A benchmark and pioneer of the style, the Cape Mentelle SBS is an excellent expression of the Margaret River style. The wine shows bright floral and herbal lemon thyme aromas that lead to a very tight lemon palate that finishes pure, long and dry.
Lemon, grass, lemongrass, gooseberry. Tight and intense with grapefruit flavours, some grassiness and a whisper of vanilla cream. Superb balance. Nothing overdone. Clean acidity and freshness with exemplary minerally length. Still a pacesetter as well as being a trendsetter.
Download all reviews for this vintage as PDF