Australian winery Cape Mentelle (CM) is located in one of Australia’s premier growing regions, the Margaret River, in Western Australia. It is named after the nearby Cape.

The Margaret River region is situated close to the coastline and the maritime climate, with its long dry growing season and temperate weather, is considered by many winemakers as the perfect environment for viticulture.



CM is one of five Margaret River wineries that are called the “founding five” and it claims to have pioneered a number of the area’s renowned wine styles. The first vines were planted in 1970.

The Beginning
The winery was established by wine pioneer David Hohnen and his brothers Mark and Giles, beginning with only 16 hectares of vines, which they called the Wallcliffe Vineyard. The flagship wine, the Cabernet Sauvignon is still sourced primarily from Wallcliffe.

The fist vintage of Cabernet was produced in 1976 and was described by the winemaker as robust, tannic, alcoholic and heroic. CM began to win awards for its wine in 1983 and has not stopped. Hohnen also established the internationally-known and award-winning New Zealand winery Cloudy Bay.



CM began to develop its white range in the mid 1980’s and at the end of the decade CM had a strong reputation in Australia for both its white and red wines. Looking to expand internationally, it developed a partnership with Veuve Clicquot.

One of the Big Boys
In 2003, CM became part of Moet Hennessy Wine Estates, as it was called at the time (now LVMH - Moet Hennessy Louis Vuitton) and Hohnen left the company.

Today the estate has more than 200 hectares under vine and crushes approximately 1,700 tonnes of fruit.



Vintage typically commences in late February (summer’s end) and begins with handpicking the Chardonnay grapes, followed by Sauvignon Blanc and Semillon. The reds are next, starting with handpicking the Zinfandel to ensure correct ripeness and by mid-April the Shiraz, Merlot, Cabernet and other varieties are harvested.

The Environment
The winery takes its environmental responsibility seriously and has a sustainable viticulture philosophy.
The philosophy is put into action a number of ways including: moving from chemical to natural fertilisers, covering crops to produce nitrogen and organic matter, using free-range guinea fowl to manage weevils, no insecticides, winery waste composted and reused, treatment and recycling of wastewater on site, and the use of sheep to graze on weeds etc during winter to minimise mowing and the use of herbicides.

Meet the Viticulturist
Jim White, CM’s viticulturist only joined the winery last year. Previous to this he was Vineyard Manager for Domaine Chandon and Green Point. He has been passionate about wine since an early age and has known that the wine world was his career destiny since he was in his late teens.



What are your favourite CM wines?
I have several. During summer I like to drink our Sauvignon Blanc Semillon, it pairs well with seafood and is also refreshing to drink on its own in the evening.

The Cabernet Sauvignon, which I first tasted in 1991…it will always have a special place in my heart.

And, the Shiraz, which is growing on me. It is very much a now wine, exhibiting complexity and spiciness. It is a very versatile wine of great character that goes well with food. 




What percentage of the wine produced is exported?
Approximately 75 per cent of wine we make is for the domestic market. Europe and the US account for around 15 per cent.

Asia, which includes Hong Kong, China and Korea, accounts for the remaining 10 per cent.

Which is the most popular wine domestically?
The Sauvignon Blanc Semillon. In 2007 we produced 90,000 cases and in 2008 we plan to make 120,000, increasing to 250,000 cases by 2012.

What is the key challenge when expanding production levels?
Making sure that there is no compromising the quality of the wine. 



Can you recommend some CM wine and Chinese cuisine pairings? 
For Cantonese, including dim sum, I would recommend either the Chardonnay or the Shiraz.

The Cabernet Merlot pairs well with rich Shanghainese dishes. It has a higher acidity level than the Shiraz and is therefore able to cut through the grease.

Beijing influenced cuisine, especially the dumplings, is ideal with the Chardonnay because of the nuttiness.

And, the Shiraz is perfect for spicy food from areas such as Hunan.

What is your tip for new wine drinkers?
If you unsure about whether to decant the wine, but want to make sure you are going to get the full flavours and complexities to come forward easily, shake the bottle, to get some air in. This only works with red wine.