Cabernet Sauvignon Cape Mentelle 2016
Country
Australia
Region
Margaret River
Producer
Cape Mentelle
Grape(s)
Cabernet Sauvignon (100%)
Type
Red
Style
Robust
Oaked Style
Oaked
Body Style
Full bodied
Dry/Sweet Style
Dry
Alcohol Content
14%
Closure Style
Cork
Organic/Biodynamic
No
Sustainable
Yes-certified sustainable
Vegetarian/Vegan
Vegetarian
Yes
Vegan
Yes
Allergens
Sulphites
Yes
Milk
Yes
Egg
Yes
Region
Margaret River is Western Australia`s premier and fashionable vineyard region. Situated along the coast three hours south of Perth, this picturesque region is exposed to the effects of the Indian Ocean currents. Margaret River is renowned for producing Australia`s premier cool climate wines. Ultra chic and trendy, most producers are, small and boutique with an emphasis on high quality, the region is famed for classy examples of classic Bordeaux varietals. A region already established as one of Australia`s finest, but still young in global terms, there is still much potential to be unleashed.
Producer
Cape Mentelle was one of the pioneering Margaret River Estates in the 1970s and today is one of the most renowned. Established by David Hohnen in the 1970 it now has over 80 hectares of well-sited prime vineyard sites which benefit from the cooling maritime influences as well as from the gravel-based soils. Since 2020, no herbicides have been allowed to be used in vines. Additionally, they depend on compost to replace the nutrients in their soil. Apart from that, they have solar panels installed to cut down on their energy usage, which supplies a minimum of 8% of their power needs.
Tasting Notes
Selected batches from some of the oldest estate vineyards on rich ironstone gravel soils. Fermentations on skins for an average of 55 days, it follows no recipe and is decided by tasting. This is followed by gentle basket pressing and racked into barrel where they mature for 18 months. The palate has a powerful rush of cocoa powder, with dark forest berry fruits of blackcurrant and mulberry, peppered with notes of spiced ginger and caramel toffee.
Food
This wine complements a five spice dusted crispy duck breast served over soba noodles, a hoisin glazed charcoal grilled ribeye, served with blistered potatoes and minted peas or a spicy Moroccan vegetable tagine of root vegetables, eggplant and courgette.
