Any Wines from Cape Mentelle
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Any Wines from Cape Mentelle
APPEARANCE: Pale straw with hints of green. NOSE: Vibrant white peach, passion fruit, guava and freshly cut lime with a hint of blackcurrant. PALATE: Lively and lifted citrus fruits with delicate texture showcase a full flavoured and fresh palate. A touch of lemon curd and honeysuckle provides lovely complexity. FOOD PAIRING: Pan seared fillet of pink snapper on a shredded green papaya salad with Thai dressing. CELLARING: Best enjoyed young and fresh. BLEND: 100% sauvignon blanc.
APPEARANCE: Pale straw with lime green hues. NOSE: Punchy lifted aromatics of lemon blossom, blackcurrant and papaya with subtle hints of fresh thyme and cordite. PALATE: Medium to full flavoured with a fi ne texture. Limes, apples, lychee and honeydew melon characterise the fruit flavours which are framed by juicy acidity, providing great length of flavour. FOOD PAIRING: Freshly caught and grilled King George whiting served with a zesty tartare sauce and a fennel and pomegranate salad. CELLARING: Drink young and fresh. BLEND: 51% sauvignon blanc, 49% semillon.
APPEARANCE: Bright, deep ruby red. NOSE: Redcurrants and mulberries complemented by hints of aniseed, tobacco and plum skins. PALATE: A vibrant, fruit-driven wine with distinct blackcurrant and satsuma plums plus a touch of lavender, leading to a medium to full bodied palate with soft and elegant tannins. A satisfying gravelly structure balances the fresh fruit characters to provide length and complexity. FOOD PAIRING: Grilled pork and fennel sausages served with roasted beetroot, garlic and thyme. CELLARING: Drink now to 2030. BLEND: 44% cabernet sauvignon, 42% merlot, 7% cabernet franc, 6% petit verdot, 1% malbec.
APPEARANCE: Dark red with crimson hues. NOSE: Deep dark brambly fruits of blueberries and mulberries combined with subtle spices of nutmeg, cardamom and black pepper. PALATE: Plush ripe fruit of wild berries and plums balanced by black pepper and aniseed spices. The vibrant fruit characters are supported by savoury rich tannins providing length and texture. FOOD PAIRING: Aniseed tea infused duck breast with crispy skin served with a roast beetroot and rocket salad. CELLARING: Drink now to 2030. BLEND: 100% shiraz.
APPEARANCE: Pale straw with lime hues. NOSE: Lemon rind, lime segments and orange blossom are in harmony with savoury almond meal and a hint of smoke. PALATE: Delicately textured exhibiting lemon/lime and subtle spice. It is characterised by a precise acid structure reminiscent of wet slate. Balanced oak intergration provides depth, structure and length. FOOD PAIRING: A ceviche of Abrolhos Island scallops. CELLARING: Drink now to 2017. BLEND: 68% sauvignon blanc, 32% semillon.
A unique expression of the traditional cabernet blend. Hand picked from amongst the oldest vines in the Wilyabrup sub region of Margaret River, this wine captures the unique synergy of site, varieties and vintage to create a wine with exceptional vibrancy or character for which this area is so highly regarded. Appearance: Deep crimson red. Nose: Beautifully fragrant with wild herbs, aged tobacco and rich couverture complementing plush ripe brambly fruits. Palate: A generous full flavoured palate of inky bright fruits including satsuma plums and cassis with fine cedary oak complementing the great length and vitality. Food Pairing: Rare roasted saddle of hare served on Puy lenti...
APPEARANCE: Dark crimson. NOSE: Ripe plums with chocolate, allspice, maraschino cherries, juniper berries and aged tobacco. PALATE: Ripe mulberry, rhubarb and summer pudding with cinnamon, dark chocolate and fleshy plums. The wine is opulent and rich with savoury spicy tannins balanced by fresh and vibrant red fruits. The sweet fruit carries the entire palate contributing to length of flavour. FOOD PAIRING: Moroccan spring lamb tagine. CELLARING: Drink now to 2030. BLEND: 100% zinfandel.
APPEARANCE: Dark, vibrant, ruby red. NOSE: A complex and inviting mix of couverture, rolled tobacco, blackcurrants, violets and wet slate. PALATE: A full bodied wine of great depth and integration, ripe fresh black fruits combined with many subtle flavours including plums, chocolate and aniseed. The oak influence is restrained yet supportive of the fruit flavours and together with the slatey fine tannins provides great length and integrity. FOOD PAIRING: Margaret River Wagyu beef tepanyaki with shaved horseradish and sauteed shiitake mushrooms. CELLARING: Drink now to 2029. BLEND: 97% cabernet sauvignon, 3% merlot.
APPEARANCE: Dark red with crimson hues. NOSE: Fresh redcurrants, cassis and glazed cherries feature with aromatic lavender and subtle dried tobacco. PALATE: Abundant black cherries and ripe currants provide the base for a layered palate featuring mocha, anise and cocoa powder. The palate finishes long and fine with structural gravelly tannins. FOOD PAIRING: Moroccan lamb rack on Puy lentils with roasted eggplant.
APPEARANCE: Dark cherry. NOSE: Lifted blackcurrants with mocha, dried tobacco leaf and hints of lavender lying underneath. PALATE: A concentrated palate led by fresh currants and ripe cherries. Generous texture and fruit weight are complemented by savoury oak, creating a long, even palate with fine delicate tannins. FOOD PAIRING: Indian spiced lamb rack.
APPEARANCE: Deep red with purple hues. NOSE: Intense briary blackberry and plums, off set with star anise and cracked black peppercorns. PALATE: Rich inky palate with mulberries and blackberries. The bright, dense fruit is complemented with savoury spicy oak finishing with structural chalky tannins and a long finish. FOOD PAIRING: Pan seared venison loin with pomme frite, wild mushroom and Armagnac sauce.
NOSE: A restrained and complex blend of jasmine, frangipani, wild honey, almond meal, lime blossom and gunflint. PALATE: Juicy white fleshed nectarine and figs with subtle cashew nuts and an underlying citrus backbone providing length and depth to the wine. FOOD PAIRING: Slow Roasted Chicken stuffed with fresh morels and hazelnuts.
APPEARANCE: Pale straw with lime hues. NOSE: Packed full of characters - lemon sherbet, kaffir lime leaves, cassis, lychee, passion fruit and wild thyme. PALATE: Rich and textural, yet with a lightness that glides across the palate revealing an array of fresh juicy fruits, punctuated on the finish by its briny natural acidity. FOOD PAIRING: Thai fish-cakes with green papaya salad.
APPEARANCE: Dark red with crimson hues. NOSE: Bright blueberry and mulberry fruit combine with cinnamon, star anise and black pepper. PALATE: Fruit forward with juicy fresh blackberries and ripe plums. Some subtle spice adds extra dimension to a savoury, long and well structured palate with minimal oak influence. FOOD PAIRING: Medium rare Wagyu beef burger served with shoestring fries. CELLARING: Drink now to 2020. BLEND: 100% shiraz.
Yet another value wine from Cape Mentelle in the form of this bonny little savvy. Scents of apples, lemon zest, herbs and florals waft out of the glass, whilst the palate is fresh and frisky with tropical flavours, zippy acidity, and a dry, lip smacking finish. Fish and chips or salt and pepper calamari would be a great food match.
This lovely sav sem blend from Cape Mentelle is an awesome little wine with plenty of food options to compliment it. It's citrusy and appley on the nose with touches of honeysuckle and stone fruits. The palate is silky and rounded - thanks to a touch of barrel work - with bright lemony flavours, licks of savouriness, rapier-like acidity, and a dry, graceful finish. This will be great with seafood or spicy Thai dishes.
For what you get in the bottle, this offering from Cape Mentelle is excellent value. Inspired by the wines of Bordeaux, it's a medium to fuller-bodied, fruit-forward wine that shows scents of mocha, blackcurrants, tobacco leaf and hints of mint on the nose. The palate is lush and smooth with a fleshy plummy centre, fine, lacy tannins, poised acidity, and a dry choc-coated fruit finish. It will cellar for years!
Classy labelling, classy packaging and a classy wine - all of the boxes are ticked here with this Cape Mentelle Shiraz, easily amongst the best Margaret River Shiraz around. What makes it great is the persistence, length and savoury goodness, those meaty plummy dark fruit flavours wound up in a serious structure just begging for red meat and deserves to be cellared.
Cape Mentelle are without a doubt one of the best performing Margaret River wineries of recent years, racking up an enviable reputation for consistency across the whole range. This Chardonnay too is very well built, a spicy and full style for Cape Mentelle and built for many years in cellar yet. Sprightly and clever modern white.
Here we have a sav sem blend with cellaring potential, but it is drinking very nicely now. Aromas of lemon citrus, florals, smoky hints and creamy vanillan decorate the nose, whilst the palate is multi-layered with citrus and gooseberry flavours, an appealing talcy texture, perky acidity, and a dry, juicy, tight finish. You can see this developing some nice honeyed and toasty characters with some cellaring.