Cape Mentelle Chardonnay 2016

Cape Mentelle Chardonnay 2016

Margaret River, Western Australia   |    750ml   |    14%

As a pioneer of Western Australia's Margaret River wine region, Cape Mentelle consistently produce one of Australia's leading Chardonnays. The 2016 Cape Mentelle Chardonnay is another stunning rendition; delivering a powerful, intensely flavoured and perfectly balanced Margaret River Chardonnay that will further bolster the reputation of Cape Mentelle.

"97 Points. Full-on green-gold; it's exceptionally intense and concentrated, with all manner of stone fruits and a savoury gauze of grapefruit juice and zest. The acidity is important now, and will be so later. Striking. Screwcap. 14% alc. To 2026. $45" - James Halliday, Halliday Wine Companion 2019.

"A bolder iteration of one of Australia’s classic wines. Almost Leeuwin-esque. Let that bad boy off its chain! Golden colour. Nectarine, dried pear, cashew, ginger and spices, struck match. Powerful, juicy and dripping with peach and pear, tight acidity of intensity and almost cumquat intensity, toasty oak and barrel ferment character, and a preserved lemon piquancy to close, with a light chalkiness in texture. Big flavour and big style. Like this, though suggest it may not be one for the ages. Get stuck in. Rated: 94 Points Tasted: Oct17 Alcohol: 14% Price: $47 Closure: Screwcap Drink: 2017 - 2021+" - Gary Walsh, The Wine Front.

Availability: In stock

$36.90
As one of Margaret River’s ‘founding five’ wineries, Cape Mentelle pioneered many of the region’s renowned wine styles and today is a benchmark for the quality of the region’s wines.

Wine industry pioneer David Hohnen and brothers Mark and Giles established Cape Mentelle Vineyards in 1970. The Cape Mentelle journey started small with just 16 hectares of vines planted on what is now referred to as the ‘Wallcliffe Vineyard’. In the early years David Hohnen experimented with grape varieties including shiraz, cabernet, zinfandel, sauvignon blanc and semillon. Many of these original plantings are the source of the distinctive wines that have come to characterise Cape Mentelle. The winery’s flagship Cabernet Sauvignon is sourced primarily from the original Wallcliffe Vineyard.

Cape Mentelle unashamedly draw inspiration from the great wines of the world; this is reflected in the techniques employed in the vineyard as they aim to produce wines that capture a unique sense of place in every bottle. These characteristics are defined by the pristine coastal location, unique soils and 40 years of viticultural history.

Cape Mentelle's philosophy extends beyond the glass as they endeavour to create a legacy of sustainability and longevity. Constantly improving the potential of their vineyards and local environments, they are committed to paving the way for the next generation to continue the pursuit of crafting Australia's definitive wine styles.
1
Western Australia
Margaret River
750
14
Vineyard: Fruit is sourced exclusively from Cape Mentelle's two Southern vineyards, Chapman Brook and Crossroads. The Chardonnay is mostly single cane-pruned, with the exception of a few older spur patches remaining, and all vertical shoot positioned producing an upright, open canopy. The majority of these vineyards are planted to the Gin Gin selection of Chardonnay along with classic Burgundian clones 95 and 76.

Season: After a dry winter, Margaret River experienced a moderately warm summer, punctuated by unusual rainfalls in the second half of January which delayed the first harvests by about 10 days. The moderate day and low night temperatures allowed exceptional preservation of the varietal white aromas and a long harvest period to pick each small batch of fruit in the most perfect conditions. As a result, our Chardonnay retained its supportive acidity while developing beautifully ripe fruit flavours and a rich texture.

Winemaking: Our Chardonnay is harvested by hand in one-layer 6.5 Kg crates that allow the fruit to be gently transported to the winery. The fruit is then elevated into our membrane press for pressing directly to oak barrels of which approximately one third are new. Wild fermentation is left to happen with some malolactic fermentation taking place also as the wine is held unracked and unsulfured in barrels for ten to eleven months. Racking and blending happens at the last minute before bottling, in January just before the arrival of the next harvest.

Analysis: 14.0% alcohol, 7.0 g/l total acidity, 3.25 pH

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