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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
A product of traditional vinification including fermentation and maturation in French oak, from one of Australia's top Chardonnay regions. Rich fruit, aromatic complexity, a long, balanced palate that finishes with clean acidity.
"The Chardonnays coming from this winery in recent years are truly worth a hunt. Winemaker Tim Lovett informed me that he whole-bunch presses the Chardonnay with some settling, but he likes to use relatively turbid juice and practices batonnage weekly during maturation to build texture. “The Chardonnays tend to open up after 2 years and are designed to age over 10-15 years,” he said. The 2007 Chardonnay has intense aromas of pineapple, green guava, mandarin peel and fresh ginger. Crisp, rich and silky in the mouth, it gives concentrated flavors with seamless oak. The finish is very long with some minerals, drinking now to 2017+. "
The Wine Advocate
Cape Mentelle Vineyards is a specialist producer of premium wines in Margaret River in the southwest corner of Western Australia. One of the country's finest wine regions, Margaret River enjoys a maritime location, with the added advantage of a long, dry growing season.
Cape Mentelle was one of the first vineyards established in the Margaret River region. First planted in 1970,...Read More About Cape Mentelle
White Wine's Queen Bee
Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different
soils and different climates. While frequently paired with
its native home lies in the vineyards of Burgundy,
France. The only major white grape of the region, Chardonnay is at its best on the rolling...Read More About Chardonnay
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