2014 Cabernet Sauvignon Magnum
Cape Mentelle has a rich history of exceptional quality and consistency with Cabernet Sauvignon from a pioneering producer in Margaret River in the early 1970's to a benchmark producer today. A single vineyard wine with the style evolving over time, the aim always to define a wine displaying classic varietal character and opulence, strong regional identity and with the structure and fruit intensity to improve with extended cellaring.
Nose
Although the generosity of the nose will increase with age, the young 2014 Cabernet already displays abundant red fruit jam notes, supported by blond caramel, sweet liquorice and cocoa nibs that let through hints of dried herbs and fresh forest floor.
Palate
The attack is delicate and focused but the palate packs a lot of muscle for its age. Retaining some typical dry bay leaf and tobacco notes, the wine displays serious black and red cherry fruit, jammied and caramelised, complemented by focused tannins upfront that generously unravel into warm supple cocoa beans and mocha notes.
Blend
Cabernet Sauvignon 85%, Merlot 15%
Cellaring
Drink now to 2034
Food Pairing Notes
The always-hungry Cape Mentelle winemakers suggest entrecote bordelaise, peppercorn-crusted flank steak and, for the more adventurous, some roasted quails with quince and wild mushrooms.
The Vineyard
Sourced from our long-established estate vineyard in Margaret River. This area exhibits the classic gravelly lateritic soils that drain to the west and the microclimate is strongly influenced by the Indian Ocean only 5 km away. These vineyards are manually cane pruned, meticulously treated as individual vines throughout the season and hand harvested in 6.5 kg crates that allow each section to be handled with all the particular care it deserves. Margaret River experienced one of the warmest vintages on record on a par with the very warm 2011 vintage. The red varieties enjoyed a long warm ripening season that ensured beautiful mature tannins and bright varietal fruit flavours.
Winemaking
The hand picked fruit underwent destemming and berry sorting followed by light crushing. Individual vineyard batches were fermented on skins for up to 30 days. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed, with harder pressings kept aside. The individual parcels
were racked to oak following pressing for malolactic fermentation. Regular rackings over an 18-month period ensured the individual wines are at their best prior to blending. The wines were matured in selected Bordeaux coopered barriques of which 50% were new with the balance being one year
After destemming, individual berry sorting and light crushing, individual vineyard batches were fermented on skins for up to 30 days. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed, with harder pressings kept aside. The individual parcels were racked to oak following pressing for malolactic fermentation.
Analysis
14% alcohol, 5.7 g/l total acidity, 3.67pH