2024 Rosé
“Bright red fruits with great energy throughout, a perfect match to your sunset picnic.”
Cape Mentelle’s Rosé has been a wine of discovery. Its pale, delicate appearance belies a juicy refreshing expression of a unique blend of shiraz and grenache, each bringing its own personality to create a wine of refined fun to be enjoyed all year round.
Nose
This wine seduces with red summer fruits of fresh strawberry, watermelon and rose petal overlain with hints of honeysuckle, cucumber and red apple skin. The nose is vivacious and lively, displaying lemon blossom and lime zest with a core of bright minerality
Palate
The palate characteristics burst forth with pink and red fruits; watermelon, raspberries and wild strawberries, with hints of cranberry. It has medium weight with a juicy yet creamy balance of red rose petal with a green lime zest finish. Hints of salinity and minerality highlight the maritime influence of the nearby ocean
Blend
Shiraz 58%, Tempranillo 9%, Zinfandel 9%, Grenache 8%, Pinot Noir 4%, Sangiovese 4% Mourvedre 4%, Nebbiolo 2%, Graciano 2%
Cellaring
Ready for enjoyment in its youth, this wine can also be cellared for up to 5 years
Food Pairing Notes
The winemakers recommend that the freshness of the wine is well paired with a fresh watermelon, spearmint and feta salad; melon wrapped in prosciuitto, salmon quiche or a simple hunk of Comte cheese with thin slices of jamón
The Vineyard
The majority of the fruit for this blend comes from our Crossroads vineyard sourced from our only Grenache block, a fourteen year old planting; plus an own rooted planting of shiraz of an old Western Australian selection. The tempranillo and sangiovese were sourced from a vineyard site close to Yallingup, allowing the winemakers to work with varieties outside of our estate properties. With both these vineyards and our estate sites, soils are ancient free draining sandy clay loams with a high degree lateritic or granite gravels
Winemaking
The fruit was mainly hand harvested in the morning at the peak of freshness and fruitiness, pressed quickly minimising colour and tannin pick up. Assessing each batch separately, we used a combination of skin-soaking, direct-pressing and saignée (solely for the shiraz). The juice underwent a slow, cool fermentation in stainless steel tanks to preserve freshness of character and was subsequently matured on lees to enrich and enhance the texture and then bottled after three months
Analysis
13.0% alcohol, 7 g/l total acidity, 3.15 pH