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Cape Mentelle Chardonnay 2016

Cape Mentelle Chardonnay 2017

Margaret River, Western Australia   |    750ml   |    14.5%

As a pioneer of Western Australia's Margaret River wine region, Cape Mentelle consistently produce one of Australia's leading Chardonnays. The 2017 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 this producers.

"97 Points. Hand-picked, whole-bunch pressed, wild-fermented, held in bottle until release. It takes a millisecond for its flavour mass to reach every corner of the mouth. 14.5% alcohol? It looks much lower than that, but that doesn't mean for a moment it has any unripe elements in its makeup. Screwcap. To 2029. $49"- James Halliday, Halliday Wine Companion 2020.

"94 Points. It’s bold once again. In a good way. Yellow-straw in colour, pretty much golden, with flames of aroma and flavour. It’s a fleshy, full-bodied style, complete with some alcohol warmth, but the freshness of the acidity and the length of flavour is really quite something. It’s impressive. If you serve this, it will be noticed. Popcorn, grapefruit, peach, nougat and juicy pear. Serve it with an appropriately modest chill, and it will shine. 14.5% alc. $49 Closure: Screwcap Drink: 2019 - 2024+" - Campbell Mattinson, The Wine Front.

Availability: In stock

Only available for purchase in 6 bottle increments.
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.
Western Australia
Margaret River
The Vineyard: The chardonnay is newly only single cane-pruned and all vertical shoot positioned producing an upright open canopy. Our 2 chardonnay vineyards (Chapman Brook and Crossroad) are planted to the Gin Gin selection along with classic Burgundian clones 95 and 76 and one patch of Californian clone 5. The canopy is extensively and early opened and thinned by hand on both sides, fully exposing berries for even ripening while our naturally cool nights preserve the natural acidity.

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

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