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Shiraz 2003

Shiraz 2003 Image

Cape Mentelle Shiraz draws inspiration from the techniques and wines of the Northern Rhône Valley in France. The fruit is destemmed, berry sorted, cold soaked and traditionally fermented. Maturation in both large oak vats and small barriques is aimed at retaining the refined fruit, floral and spice characters of the variety.

Deep ruby.
Floral, violet aromas develop into lush plums and dark cherries along with hints of cedar, coffee and tobacco.
Delicious mocha and cherry flavours cascade over the mid-palate leading into spicy white pepper and cardamom characters. The tannins are fine and powdery showing excellent persistence on a long and complex palate.
Food Pairing Notes
Pairs well with aged beef, Duck, Pork & pork belly, Black truffle mushrooms
The Vineyard
Shiraz is mainly sourced from our Wallcliffe and Trinders Estate vineyards, planted 26 and 13 years ago respectively, where the soils are gravel laterite derived from weathered granite with a gravel-clay sub-soil. The vines are predominately vertically trained and cane pruned. A portion is also trained by the Scott Henry and TK2 method to help control the vigorous nature of the vines in certain areas. A small amount of shiraz is sourced from the McHenry and Darnell vineyards planted 7 kilometres west and 20 kilometres east of Margaret River township, both on the banks of the river. Here the soils are of a free draining, alluvial based type with a sheltered northerly aspect. Karri Park Vineyard fruit is a new addition to the blend exhibiting intense peppery flavours. Shoot and leaf removal is employed during the course of the season on all vines.
The Season
A rather mild winter led to an early budburst, however spring was cool, wet and windy which slowed down shoot growth. By the end of spring the weather had warmed up and the rainfall that fell from September to early November was but a distant memory. Irrigation commenced in late December with the sting of early summer and we enjoyed some mild to very warm days until early March when it became very hot indeed. Vintage was in full swing by this stage, the early harvest caused by the lower than average yields and unseasonally hot conditions. The low yields were a direct result of a cold spring the previous vintage which affected bud fruitfulness. Rain fell mid- March giving the vines some relief but the cool and cloudy conditions lingered giving just a week of perfect weather in April to harvest the rest of the reds before another larger front passed over.
14.9% alcohol, pH 3.48, 6.6 g/L acidity
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Licensee: Cape Mentelle Vineyards Ltd. License number: 6180025494. Type of License: Producer's License