Comments on: The Wines of Cape Mentelle, Margaret River

By: Micahel

Micahel — Mon, 08 Jun 2009 05:11:06 +0000

To Cesar, the stelvin enclosures (“twist-tops”) are not done to save money. When they were first introduced, most wineries were reluctant to use them, as they were perceived as being ‘cheaper’. At the time, many wineries were using synthetic corks to avoid the wine becoming corked. About 5% of corks contain TCA which is responsible for cork taint. Improper storage of corked wines will further lead to corked wines. Oxygen can still be introduced at a very slow rate, which ages the wine prematurely, which is particularly bad for white wines. The beauty of stelvin enclosures is no cork taint, no oxygen can penetrate the wine, in general, the wines age longer and better. It is no coincidence that more and more wineries use stelvin enclosures. Even Penfolds Grange is conducting trials under stelvin with great success. The trial is being conducted over a 10 year period and I think was started about 3 or 4 years ago, so we’ll probably see the 2016/2017 vintage released under stelvin caps. Stelvin enclosures = better wines!

By: Eric Porres

Eric Porres — Thu, 14 May 2009 17:04:21 +0000

Great interview, having visited the Margaret River region twice (2001, 2004), it’s one of my most favorite places on the planet.

By: Julie Lindsey

Julie Lindsey — Sun, 22 Feb 2009 18:46:25 +0000

Excellent show – I learned quite a few things I didn’t know about Australian wine – and Rob was a very engaging character. Thanks for bringing us some insight from down under!

By: Cesar

Cesar — Fri, 20 Feb 2009 13:59:11 +0000

Thanks for another good show. I’m always surprised at my reaction to the issue of cork vs twist-off. Most small issues I couldn’t care about. Paper or plastic?, surprise me, chocolate or vanilla? whatever, wines from Chile, Portugal, Austria, I’ll try them all. But twist-off whoa. I can’t see myself twisting one off on a date, at a family function, biz dinner, or eating a cheeseburger. I’m sure they are making good wines with a twist-off, as I’m sure they make good wine and put it in a box, but no thanks. And the numbers and reasons the twist off guys throw around are ridiculous, 10% corked wines come on, and producers throwing 60 or 70 percent of their wine out due to cork, I don’t think so. It’s about wineries saving money. You produce 5000 cases you save thousands going twist-off, you produce 100,000 cases you could save $250,000 or more at a difference of .20¢ a closure. Thanks for letting me rant.

Cesar

By: Jim Bryant

Jim Bryant — Tue, 17 Feb 2009 20:13:37 +0000

The interview with Maggie Harrison was outstanding. I was lucky enough to get her Lillian from the beginning.

By: Aaron MacNeil

Aaron MacNeil — Mon, 16 Feb 2009 11:36:01 +0000

Great show from Cape Mentelle,
As a temporary resident of Australia and a recent visitor to Cape Mentelle it was awesome to hear more about the winery. I found the wines of Cape Mentelle to be an exceptional representation of Margaret River, with their Cab and Sav Blancs being among the best of the region. I can tell you from experience that the Zinfandel they produce is utterly unlike anything I have ever tasted – so rich it is almost smoky in spice and texture. I have a bottle in my fridge waiting for a “Federal” dinner (Emu and Kangaroo served together, as in the Australian coat of arms). Margaret River is a unique experience worth traveling for.
Cheers,
M.A. MacNeil