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Cape Mentelle Chardonnay 2006

  • RP92
  • WS90
750ML / 0% ABV
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  • RP92
  • WS91
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3.2 8 Ratings
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3.2 8 Ratings
750ML / 0% ABV

Winemaker Notes

Margaret River has established an international reputation for high quality Chardonnay. The Cape Mentelle style draws inspiration from traditional methods to produce a wine displaying aromatic complexity and a fine, textured palate with a long, clean finish.

Appearance: Pale straw.

Nose: Zesty lemon and grapefruit aromas with lifted floral notes, underpinned by struck flint and ground almonds.

Palate: White peach, fresh figs and pear flavors are supported by a textured, mealy palate. Subtle oak combines with the fruit to produce savory complexity. The finish is long and clean with great intensity and vibrant, minerally acidity.

Food pairings: Roasted spatchcock with wild herbs and pine nut stuffing, on a bed of honey roasted parsnips and pears, served with steamed broccolini.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
Classically styled aromas of butter, oatmeal, cedar and citrus fruits. Crisp acidity is in harmony with the medium+ body of generous lemon pie and cream flavours. Silky texture, long, layered finish. Drink now to 2014. Tasted February 2009.
WS 90
Wine Spectator
Bright and tangy, this is appealing for its array of pear, quince and mineral flavors. Leaner and less opulent than other Margaret River Chardonnays, but tight and compact. A lively companion for seafood dishes. Drink now through 2012. 1,400 cases imported.
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Cape Mentelle

Cape Mentelle

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Cape Mentelle, Australia
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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, there are today over 180 hectares under vine and the winery, constructed in 1977, crushes about 1,500 tons of fruit from estate vineyards and contract grown fruit sourced from within the region. Primary plantings are of Cabernet Sauvignon, Semillon and Sauvignon Blanc with smaller amounts of Shiraz, Zinfandel, Merlot and Chardonnay.

The winery and original vineyard lie between the town of Margaret River and the Cape from which it takes its name. The original Mentelles were Frenchmen, geographer Edmunde and his cartographer brother Francois-Simon, who lived in Paris in the early 1700s.

Cape Mentelle Vineyards is committed to the concept of true regional styles and will continue to expand its operations to produce quality wines. The company believes that the role of specialist wineries lies in the production of premium wines from varieties best suited to specific regions. Emphasis is placed on individual fruit character and the development of a recognizable estate wine style.

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Margaret River

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Home to some of Australia’s most elegant and long-lived red and white wines, Margaret River is situated in the farthest reaches of Western Australia. Relatively warm and dry, the region is cooled by breezes from the Indian Ocean. Margaret River takes some inspiration from Bordeaux, producing top-quality Cabernet Sauvignon with firm structure, mouthwatering acidity, balanced alcohol and notes of herbs and spice. Complex, age-worthy Chardonnays are another regional specialty. Also common here are refreshing blends of Sauvignon Blanc and Semillon, as well as earthy, aromatic Bordeaux Red Blends.

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Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

SLS1930004_2006 Item# 94679

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