Cape Mentelle Marmaduke Shiraz
Country
Australia
bottle size
750 ml
Wine Type
Red Wine
Wine Region
Margaret River
Grape Variety
Shiraz
vintage
Current vintage
Alcohol
14%
characteristics
Body
Full
Full
Full
Acidity
Medium
Medium
Medium
Tannin
High
High
High
Current vintage
Product Description
Marmaduke is a Shiraz sourced exclusively from Margaret River. The aim is to produce a fruit forward, soft and spicy red wine, which exhibits the regional expression of Margaret River and varietal intensity of shiraz. Rich juicy berries with pepper and spice are the hallmark characteristics of this wine.
Profile
Grape Blended
Shiraz 100%
Palate
Bright and expressive fruits of mulberry, plums and blueberry with nuances of red licorice, black pepper and a touch of vanilla. A round, savoury and smooth texture that is very approachable.
Colour
Crimson with purple hues.
Aroma
A vibrant nose full of ripe plums, wild berries and black cherry fruit supported with licorice, cocoa dust and mixed spice notes.
Palate
Bright and expressive fruits of mulberry, plums and blueberry with nuances of red licorice, black pepper and a touch of vanilla. A round, savoury and smooth texture that is very approachable.
Wine Pairing
:Beef
:Lamb
:Spicy Food
Product details
The Vineyard
The majority of the Shiraz was grown on Cape Mentelle’s Crossroads vineyard located south of the hamlet of Witchcliffe within the Margaret River appellation. The soils are derived from decomposed granite and consist of a gravelly loam over a deep clay subsoil. All vines are vertically shoot positioned and managed to ensure balanced growth during the season.
THE SEASON
Margaret River experienced amongst thewarmest vintage on record and on a par withthe very warm 2011 vintage. Warm and dryconditions throughout the harvest allowedfor very good ripening in the red varieties. Theflavours are bright and fresh with balancedacidity and good fruit intensity. Another greatvintage for Maragret River.
WINEMAKING
Fruit was harvested and berry sorted priorto fermentation in a combination of openand static stainless steel fermenters. Theferments were managed with a combinationof plunging and pump overs. All batcheswere basket pressed and transferred to largeoak vats for malolactic fermentation andsubsequent maturation before being blendedand bottled in June 2015.
Brand
