The majority of the cabernet sauvignon and merlot for this blend were harvested from our Trinders and Foxcliff e Vineyards. Smaller amounts of fruit came from a number of longterm growers, mostly located in the Wallcliff e and Karridale areas within the Margaret River appellation. Th e majority of these vineyard soils comprise laterite gravel loam over a deep clay subsoil, the preferred profi le for these varieties in Margaret River. All vines are vertically shoot positioned and managed to ensure balanced growth during the season.
The 2005 season can be distinguished by its long, mild, dry summer. A late summer cyclone
produced a large amount of rainfall. Luckily this had very little eff ect on Cape Mentelle’s
fruit quality since the majority had already been harvested by then.
After destemming and light crushing, individual vineyard batches were fermented on skins for 10-15 days. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed, with harder pressings kept aside. Once sugar dry, batches underwent malolactic fermentation in stainless tanks before being racked to oak barriques for 15 months maturation. 25% new oak was used, being a combination of Bordeaux coopered French and some American oak. Th e fi nal blend was completed in September 2006 and bottled in November.
14% alcohol, 7g/l total acidity, 3.45 pH.