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.
The Season: Following a beautiful and promising flowering, summer was mild and our vineyards were fully dry-grown. The cool nights and mild days provided the perfect growing conditions for delicate aromas and fine acid balance in whites. Harvest finally started at Cape Mentelle on February 28th, with generous yields, across all the vineyards in the Margaret River region.
Winemaking: As each block has a very different personality picking is only decided by taste. Harvest extends over a long period, from late February to mid-March. The fruit is 100% hand-picked into small 6.5kg baskets to ensure it arrives in pristine condition. After gentle whole-bunch pressing, the batches go straight to barrels, all solids remaining. We use exclusively French oak, with Burgundian barrel format, at about one third new. Wild fermentation is left to happen with some malolactic fermentation. The wine was bottled over two days in mid-January, just before the start of the following harvest.
Analysis: 14.5% alcohol, 7.2 g/l total acidity, 3.2pH