Nose

A balancing act of the classic cool-climate shiraz spiciness of white pepper and aniseed
versus the rich, sweet fruit of fully ripe dark plums.

Palate

Fine and almost creamy in texture, the palate progresses through layers of sweet
mulberry and Satsuma plums, before a lingering and sophisticated fi nish of fi ne dark
chocolate

Growing Conditions

Th e fruit for this wine was sourced from the Estate Vineyards of Wallcliff e and Trinders
along with selected growers from the southern half of Margaret River. Th e soil type in
these vineyards is predominantly deep sandy loams with high lateritic gravel content
over clay. Shoot and leaf removal techniques were used to ensure a balance between
fruit exposure to light whilst providing protection from the midday sun.Th e 2005 season was distinguished by a mild dry summer and produced a very good
quality vintage for shiraz. A late summer cyclone produced a large amount of rainfall.
Luckily this had very little eff ect on the fruit quality of the shiraz since the majority had
already been harvested. Cape Mentelle’s shiraz takes inspiration from the techniques and wines of France’s Northern Rhône
Valley. Th e use of a small portion of whole bunch fermentation and maturation in both large oak vats and
small barriques is aimed at retaining the refi ned fruit and fl oral characters of the variety along with the
more savoury, spicy elements derived from the vineyard.

Winemaking

Fruit was harvested by both hand and machine. Fermentation, incorporating up to 5%
whole bunches, took place in a combination of open and static stainless steel fermenters.
Th e ferments were managed with a combination of plunging and pump overs. Th e
wine was 100% basket pressed followed by malolactic fermentation in large oak vats.
Th e wine was matured for 18 months in predominantly Burgundian coopered French
oak barriques, 30% of which were new, before being bottled in December 2006.

Aging

6 to 8 years.

Appearance

Deep plum with hints of purple

Food Pairing

Porcini mushroom risotto with crispy sage leaves and shaved Parmigiano Reggiano.