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The Story

Outstanding Langtons Classification. A national flagship, from fruit grown to the stately Wallcliffe property, one of the most distinguished vineyards in Australia. For over thirty years, the finest blocks of Margaret River Cabernet Sauvignon have been devotedly husbanded to yield harvests of fruit with remarkable concentration of flavour and polished, elegant tannins. The style has evolved over time, defining an articulate Cabernet wine of pristine varietal virtue, true opulence, intensity of fruit character and personable Margaret River charm. 

Cape Mentelle Vineyard was planted in 1970 and 1972 on a ridge of free draining, lateritic gravel, at an east west row orientation to minimise the affects of strong westerly sea breezes. Cabernet Sauvignon is harvested by hand and individually sorted, berry by berry. Fruit is destemmed and lightly crushed. Individual batches are fermented on skins for up to a month. At the desired balance of extraction, each batch is gently basket pressed, harder pressings are put aside and wines are racked to a high selection of new Bordeaux coopered oak barriques for malolactic. Regular rackings over the course of eighteen months ensure all components are worthy of inclusion into the final assemblage. Alcohol 13.5%

 

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Written Notes

Dark red with crimson hues.Fresh redcurrants, cassis and glazed cherries feature with aromatic lavender and subtle dried tobacco. 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.

The 2006 vintage in Margaret River was a challenging vintage for many reasons. In general it was a very cool vintage with a late budburst and restricted shoot growth early due to a cool and dry 2005 spring. When some warm weather arrived in November shoot growth accelerated producing strong healthy canopies with moderate crops. The summer months proved to be unseasonally mild with occasional light rain. The result was that harvest was delayed by up to four weeks across all varieties and was the latest vintage recorded the regions forty years of viticultural experience.

After destemming and light crushing, individual vineyard batches were fermented on skins for 15 - 20 days. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed, with harder pressings kept aside. Once sugar dry, batches were racked to oak for malolactic fermentation followed by 18 months maturation incorporating regular rack and returns. 40% new French oak was used with the balance being 1 year old. The final blend was completed in September 2007 and bottled in December.

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Origin

Margaret River, Margaret River

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