"The wines made here reflect their origins and regionality

and are consistently among the finest from the region.

The cabernet reaches exceptional heights”

Ray Jordan, The West Australian Wine Guide 2017


‘Marmaduke’ is names after Marmaduke Terry, one of the first settlers of the Margaret River region at the turn of the century. He surveyed vast tracts of the hinterland of Western Australia and farmed with his family at Wallcliffe, on the banks of the Margaret River

Vintage Notes

Marmaduke Shiraz 2007

Marmaduke Shiraz 2007

Marmaduke is a Shiraz sourced exclusively from Margaret River. The aim is to produce a fruit forward, soft and spicy red wine, which exhibits the regional expression of Margaret River and varietal intensity of shiraz. Rich juicy berries with pepper and spice are the hallmark characteristics of this wine.

Dark red with crimson hues.
Lively bright cherries and plums combine with fragrant perfumed fl oral notes and a peppery lift.
Plush raspberries, cherries, allspice and chocolate surround a creamy mid palate leading to a savoury dry and long finish.
Shiraz 77%, grenache 14%, mataro 9%.
Drink now to 2014.
Food Pairing Notes
Wood-fired Margarita pizza.
The Vineyard
The majority of the Shiraz was grown on Cape Mentelle owned vineyards with the grenache and mataro from the McHenry vineyard, mostly located in the Wallcliffe and Karridale subregions within the Margaret River appellation. The majority of these vineyard soils are derived from decomposed granite and consist of a gravelly loam over a deep clay subsoil. All vines are vertically shoot positioned and managed to ensure balanced growth during the season.
The Season
2007 was one of the earliest recorded vintages in Margaret River. The season was marked by a warm dry growing season with occasional hot periods leading up to harvest. The results are highly concentrated Shiraz wines with great depth, spice and richness in addition to a great year for ripening the late season Grenache and Mataro.
Fruit was selectively harvested based on flavour and tannin maturity. Fermentation took place in a combination of open and static stainless steel fermenters, which were managed with a combination of plunging and pump overs. All batches were basket pressed and transferred to large oak vats for malolactic fermentation. The wine was matured for 14 months mostly in large oak before being blended and bottled in October 2008.
14% alcohol, 5.9 g/l total acidity, 3.56 pH.
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Licensee: Cape Mentelle Vineyards Ltd. License number: 6180025494. Type of License: Producer's License