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2016 Trinders Cabernet Merlot

2016 Trinders Cabernet Merlot
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This is pretty much spot on for a drink now (or later) Margaret Cabernet. Dark fruit, iodine and earth savoury edges, subtle vanilla oak and floral perfume. It’s medium bodied, supple and even in texture, with a density and presence, not least super drinking appeal that sets it above the pack. Oh, and the length is good too, with grainy tannin and fragrance lingering. - Gary Walsh, 94 Points

Cape Mentelle has developed an international reputation for outstanding bordelaise varietals and blended wines which are perfectly suited to the climate and soils of Margaret River.
This wine captures the depth and structure of cabernet with the dark fruit and plush flavours of merlot which, when blended with small amounts of cabernet franc and petit verdot, create a well-rounded, full and rich style.

Young deep garnet red.
The nose opens with classic varietal aromas of red berry compote, dark plums, and cherries in alcohol with hints of herbs and fresh tobacco leaves. All come to play with notes of caramelised oak and cedar.
Elegant, with aromas of sweet cherries and blackberries. Silky but structured with hints of cracked peppercorn, licorice, vanilla and light smoke from the oak with a Black Forest cake finish.
58% Cabernet Sauvignon, 27% Merlot, 13% Shiraz, 2% Cabernet Franc.
Up to 12 years.
Food Pairing Notes
This Cabernet Merlot will pair well with a flame-grilled porterhouse steak with mustards or just a simple eggplant ragout over fresh pasta.
The Vineyard
Standout parcels from selected growers. This wine captures the multifaceted complexity of this traditional blend of Cabernet Sauvignon and Merlot. The vineyards are planted mostly with original selections. VSP trained and pruned in a combination of double canes and permanent cordons, depending on the sites and orientation.
Picking is decided by tasting on site and the fruit is harvested in small batches in the coolest hours of the morning. At the crush pad, the fruit is quickly destemmed, chilled and cold soaked for a few days in closed top stainless fermenters of small and medium size. Basket presses are exclusively used and malo-lactic fermentations take place in barrel of which 5% are new. The wine ages in barrels 16 to 18 months depending on the batches before being blended and bottled after a nominal filtration. Bottles were aged a further 10 months in our cellars before the first release.
14.5% alc., 6g/l total acidity, 3.63pH.

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