Cape Mentelle Shiraz 2018
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TASTING NOTES:
Crisp, radiant, aromatic
Deep, dark mulberry with purple edges.
An eruption of berry fruits – mulberry, stewed blackberry and blood plum – wrapped in sweet cinnamon and nutmeg spices. A mysterious sappy, floral note of purple violets is overlaid by shaved graphite and hints of mossy granite.
A muscular structure with a long finish unfurls slowly to reveal great varietal detail. The mouth is coated with candied berry fruits, fresh tobacco, cedar smoke and the warm, rich flavour of fruit cake with rum-soaked raisins. The tannins are chewy and grainy, driving through to a powerful finish of caramel, molasses, sweet cardamom and powdered cinnamon.
Kellermeister bei, Cape Mentelle
HOW TO ENJOY:
Cape Mentelle Shiraz 2018
- Service temperature - 14-16°C
- Alcohol by volume - 15 % Vol.
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - Dry
BLEND AND ORIGIN:
Cape Mentelle Shiraz 2018
The 2018 bottles are a shiraz-dominant blend (88%), with alicante bouschet (7%) added to give juicy and spiced notes, viognier (4%) for aroma and colour, and grenache (1%) for fruitiness.
The grapes were mainly destemmed, with several lots having a small percentage of whole-bunch inclusion for added depth.
Malolactic fermentation takes place in French and American oak barriques, with the wine left to age on fine lees for 17 months before blending took place.
FOOD PAIRING:
Serve with earthy, sweet and smoky dishes
Baked goat’s curd on focaccia drizzled with wild honey.
Slow-roasted beef brisket braised in maple molasses, with blistered sweet potato and charred capsicum, aubergine and sweetcorn. Alternatively, serve with smoked aubergine moussaka made with fresh herbs.
Warmed Christmas cake soaked in brandy-infused caramel sauce.
FOOD PAIRING:
Serve with earthy, sweet and smoky dishes
Baked goat’s curd on focaccia drizzled with wild honey.
Slow-roasted beef brisket braised in maple molasses, with blistered sweet potato and charred capsicum, aubergine and sweetcorn. Alternatively, serve with smoked aubergine moussaka made with fresh herbs.
Warmed Christmas cake soaked in brandy-infused caramel sauce.