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2018 Trinders Shiraz Cabernet

2018 Trinders Shiraz Cabernet
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SKU: SC18 1084766
"Cape Mentelle Shiraz Cabernet is a powerful wine revealing beautiful structure and complexity."

Shiraz and cabernet sauvignon have been blended in Australia since the late 19th century, in a style that uniquely combines the plush and savoury notes of the shiraz with the elegance, length and structure of the cabernet.
With this wine, Cape Mentelle reconnects with Australian wine traditions and blends these two outstanding varieties from the Margaret River region, creating a rich, deeply textured and complex wine.

Deep dark cherry with intense red edges.
The aromatics are nuanced and complex; dark black forest berry fruit, sweet paprika and toasted cinnamon overlay intense smoked charcuterie. Finer nuances of cocoa powder, umami and roasted lamb entwine with leather and tobacco undertones combining with sage and spearmint notes.
The palate is rich and powerful displaying plum, cranberry and ripe black forest berry fruits of boysenberry and blackcurrant overlaying cured charcuterie and roasted coffee bean. Oak tones of vanilla pod, roasted walnut and mocha interlace with toffee and molasses notes. The tannins are elegant and round with great volume.
Shiraz 55%, Cabernet 40%, Merlot 3%, Zinfandel 2%.
Ready for enjoyment in its youth, this wine can also be cellared for up to 10 years.
Food Pairing Notes
The savoury complexity of this wine matches with provencale herbs, thus pairing superbly with roasted spring lamb dressed with rosemary, accompanied with baked pumpkin. A richly spiced tofu and vegetable curry served with buttery roti bread complements the dark spice and earth tones of this wine.
The Vineyard
The fruit comes from our Wallcliffe (48 years old), Trinders (30 years old) and Crossroads (15 years old) vineyards. The typical soils of these vineyards are geologically ancient, free draining sandy loams with a high percentage of lateritic gravel. Meticulously careful hand work on the canopy ensured perfect exposition for the fruit, which in 2018, allowed ultra-fine tannin development, at modest ripeness levels with beautifully balanced acids.
The fruit is destemmed from 70% to 100% (up to 30% whole cluster inclusion) and lightly crushed to a combination of open and closed top fermenters. The ferments proceed with either wild or selected yeasts and operations are decided day by day without recipe to optimize potential and complexity. Post fermentation macerations can be long allowing seamless tannin development before light basket pressing. Malolactic fermentation takes place in French oak barriques (5% new) and the wine is aged on lees (fermentation solids) for 16 months; then blended and bottled with minimal filtration and sulfur addition.
14.8% alcohol, 5.70 g/l total acidity, 3.71 pH.

Wine Companion

Erin Larkin

55/40/3/2% shiraz/cabernet sauvignon/merlot/zinfandel. A first – shiraz has not previously been part of the blend for the Trinders. On skins for 48 days, matured mainly in barrel for 10 months (5% new, American, French and Hungarian). Intense, dense and almost chewy, the alcohol leaves a trace on the finish. The oak is very evident on both nose and palate, but the ripe fruit is up to the task. This appears to have all the prerequisites for ageing. Impressive, for the price. 

The West Australian

Ray Jordan

A largely old aok-treated 60/40 blend from the Trinders Vineyard. Striking feature is the balance. Seamlessly constructed with a layer of soft, plush fruit coated with a thin veneer of aok. Fine, chalky tannins add a little support through the length of the palate. Spicy and generous. Excellent drinking now or for the next eight years.


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