“I’M JUST GOING TO HAVE A LOOK IN THE CELLAR...” NEWSLETTER APRIL 2010 NOTE FROM THE WINEMAKER Freshly picked grapes ready for destemming With the 2010 vintage on our doorstep we We have also been working hard over the have some exciting developments to share. years to enhance the health and vitality “we now can In keeping with our commitment to of our vineyards. These efforts, coupled constantly seek to improve our wines, since with the introduction of berry sorting for not onlY the 2008 vintage we have been using an red grapes and the fantastic 2008 vintage, automated berry-sorting machine for our red has enabled us to introduce a new red remove grapes. This machine sorts berry-by-berry wine under the Cape Mentelle label, to be to ensure only perfect berries are accepted released in September 2010. The wine unwanted into the winery. Our motivation for this will partner our Wallcliffe Sauvignon Blanc investment was to remove everything other Semillon and will share a similar philosophy vine material than grapes. In the past, any small piece of producing a unique Bordeaux blend, of leaf or stalk that made it through the only from red varietals instead of white. BUT CAN ALSO de-stemmer would have fermented with the We bottled the wine in February this berries and could influence the aromatics year and look forward to giving you more sort BERRIES and structural characters of the finished information about it soon. wine. How much influence this had is hard With exciting developments underway for BY their to say but since the machine has been used future releases, we must not overlook the fact we have seen a significant enhancement of that the current release of wines is perhaps INDIVIDUAL the expression of fruit and quality of tannin the most consistent and highly rated of any, in our red wines. a feat of which the team at Cape Mentelle colour We have now upgraded our automated sorting are very proud. line to an even more efficient process in time Robert Mann INTENSITY.” for the 2010 vintage. Using spectral imagery Senior Winemaker & Estate Director to sort grapes, we now can not only remove Cape Mentelle Vineyards ROBERT MANN unwanted vine material but can also sort berries by their individual colour intensity. At the end of the day this means greater varietal definition in our red wines with a corresponding improvement in quality. We believe we will be the first winery in Australia to utilise this process on every red grape that arrives at the winery. 2 THE CAPE Upcoming MENTELLE SCREW events FAMILY THE CORK It is people like Glenice Rodgers I pose the question – would a who infuse a work team with the chef knowingly send out a warmth and spirit that can make dish from the kitchen that was it feel more like a family. Glenice tainted or inedible? I think not! has been at Cape Mentelle for Similarly, winemakers need almost 30 years, beginning ultimate confidence that the amongst the grapes in the wine they put into the bottle is vineyard and now handling essentially that which comes the finished product in the out of it. These days winemakers warehouse. Cape Mentelle has cannot rely completely on the benefited from Glenice’s effectiveness of the cork as a generosity and friendship just as closure as they once did. The much as from her endless hard cork’s effectiveness in sealing work and commitment to her job. without leaking has more Having turned 70 in January recently come into question. of this year, Glenice is not only Further, the treatment process part of the glue holding the after harvesting from the tree Cape Mentelle team together but can lead to the production of is also a wife, supermum and Tri-Chloroanisole (TCA) or Grandma four times over, as well Tri-Bromoanisole (TBA), which as surrogate Grandma to all the strips fruit flavours and aromas Cape Mentelle children! from the wine, ultimately making it unfit to enjoy. Wines can 8 – 12 April 2010 Glenice loves a chat almost as also rapidly oxidise under poor much as her treasured West quality corks causing a lack of Margaret River Wine Festival, Coast Eagles, whom she can’t Margaret River, WA fruit character and expression. bear to tip against (needless to Lastly bottle variation can Cape Mentelle will host a special screening of ‘Chocolat’, starring say Glenice currently holds no significantly increase as each Johnny Depp and Juliette Binoche, in the winery gardens on Saturday footy tipping competition titles). cork is different. Hardly foolproof April 10th as part of the festival. Tickets available from She makes morning tea toast for wouldn’t you say? While initially www.margaretriver.com or 08 9757 0812. the Cape Mentelle crew every met with much apprehension by day and can always be relied both consumers and some within upon to have a secret stash 30 April – 2 May 2010 the wine industry, screwcap of Maltesers should one need closures have proven their Noosa Food and Wine Festival, a sugar fix to get through the worth. Now winemakers can Noosa Heads, QLD afternoon. rest assured that a wine under A truly outstanding food and wine festival featuring the country’s very Having dispatched our mail screwcap is perfectly sealed, best chefs and winemakers set in a stunning location just metres from orders for years, Glenice knows optimising freshness, vibrancy the beach. Well worth a trip and we’ll be there so come and say hello. half of the mail order customers and consistency in the wine, Tickets and information www.celebrationofaustralianfoodandwine.com.au by name and it is this personal and can have greater confidence approach and genuine passion that what is put in the bottle for her work that make Glenice will only improve with age. 13 November 2010 a much-loved and invaluable Tim Lovett Cape Mentelle International Cabernet Tasting 2010, part of Cape Mentelle. Winemaker Cape Mentelle, Margaret River, WA We’ll be celebrating the 2007 vintage this year so put the date in Glenice packing mail orders Tim, checking for cork taint your diary and call/email Charlotte to go on the waiting list for tickets. Mail order customers can benefit from a special offer: purchase six bottles of cabernet sauvignon and save $50 on the ticket price (up to 6 tickets, valid until April 30th). 08 9757 0817 or [email protected] 3 A CELLAR SOS… BY BEN CANAIDER “There’S A hope AND A DREAM IN everY bottle of cellared wine, BUT NOT IF YOU slow-roast it in the hallwaY cupboard for A DECADE.” Quite a lot of things get called a cellar. can start deteriorating, even peeling off, We now have climate-controlled wine Wardrobes in the spare bedroom, old linen which automatically turns every bottle into cabinets, however, which help us store cupboards, small hidey-holes under the a candidate for a wine-options game. our favourite wines in perfect conditions, stairs, the alcove above the fridge, the Not much light. Cellars want darkness to albeit these cabinets are smallish, and cost garage… None of these places are proper reign. This is because some clear glass somewhere in the vicinity of a good second cellars, of course, but put any individual with bottles of white wine can be damaged by hand car. They are bits of statement furniture, an interest in wine in possession of some wine light-strike, but this is a pretty too, which sort of defeats the quiet role of – say more than 6 bottles – and that person low-risk occurrence. will soon start calling the place they store the old-fashioned underground cellar, which these wines a ‘cellar’. And finally you need a good lock on the everyone knew was there, but never saw. main door. That’s fairly self-explanatory. The butler just appeared with the bottle. “I’m just going to have a look in the cellar…” Well, that’s how thing’s happened when I they start nonchalantly saying as dinner – Needless to say, once you’ve considered or lunch – beckons. these technical requirements, the spare was a boy, at least on BBC drama shows. cupboard in the spare room doesn’t meet The hallway cupboard or the posh wine And it is such a dreadful shame that such these standards. harmless, if somewhat silly enthusiasm, cabinet both share one particular foible, cannot for a proper cellar make. For as all This does not seem to be an impediment to however. They both tend not to let the owner Australians of voting age nowadays know, and wino sapiens, however. The desire to keep of the wine drink the wine. “No, I’m keeping know backwards, a cellar for the purposes of wine far outweighs the logistical reality those ‘94 Cabernet’s for another 5 to 8 years, – particularly if 95% of the aged wines correct wine storage needs a few KPIs, or Key when I think they’ll really start to open up…” Plonkformance Indicators. To wit: I’ve been served over the last 25 years are any proof. Most of these wines have been Five to eight years later we then hear: “No, Stable – and low – temperature. You need the cherished relics of their owner’s wine no. Look, take my word for it; they will still a temperature at least as low as 15c or below mausoleum. They are served and loved and be good, and gosh they were good when they (and the lower the temperature, the longer highly praised, despite the fact they taste like were young, but I think they need just a year the wines – in theory – will take to mature, porty ghosts.