Cullen, `Diana Madeline` Margaret River
Country: Australia Region: Western Australia
Varietal: Cabernet Sauvignon Vintage: 2021
Category: Red Wine Style: Dry
Producer: Cullen Winemaker: Vanya Cullen
Description:
"Cullen Wines is a certified biodynamic, carbon neutral and naturally powered estate, with their philosophy summed up in three simple words: 'Quality, Integrity and Sustainability'. It is one of the oldest and most awarded family wineries in Western Australia's famous Margaret River region. First established in 1971 by Dr Kevin and Diana Cullen, the winery has built an outstanding reputation for biodynamic wines that receive great acclaim.
Di and Kevin's youngest daughter Vanya, who has worked at the winery since 1983, became Chief Winemaker in 1989 and Managing Director in 1999. She has worked tirelessly to develop the winery over this time, first introducing organic farming in 1998 and then, in 2004, saw it classified as a fully certified biodynamic estate. In 2000, she was named the Qantas/The Wine Magazine Winemaker of the Year, becoming the first West Australian, and first woman, to do so.
All wines produced are sourced from grapes grown on the Cullen and adjoining Mangan Vineyards. Both sites are certified biodynamic. Cullen Wines are made with no additions of yeast, acid or tannins. Cullen's flagship wines, the Diana Madeline and the Kevin John, are among the very best of their styles in Australia and beyond.
Product Features: Carbon Neutral, Certified Biodynamic, Certified Organic, Vegan, Vegetarian.
Vineyards:
The soils at Cullen are old granite and gravelly sandy loam, overlaying lateric subsoils. The fruit is all taken from the Cullen Vineyard, The Cabernet Sauvignon comprises 11.33 hectares and was planted in 1971. The Merlot was planted in 1976 and covers 1.76 hectares. Vanya feels that her conversion to biodynamic viticulture has given her better fruit, the character of which she has preserved during the winemaking process. She is determined to ensure that these characters are retained in the bottle, and feels that this is best done by using a Stelvin closure.
Vinification:
The grapes were grown biodynamically and hand harvested. The fruit was carefully sorted before natural primary and malolactic fermentation. The two varieties were vinified separately. Primary fermentation took an average of 35 days, wtih the average skin contact lasting for 49 days. The wine was then aged for 17 months in French oak barriques, 60% of which were new. No acid or yeast were added, producing a wine which has a great sense of place.
Tasting Notes:
Deep crimson in colour, with fantastic complexity on the nose. Layers of well-ripened dark fruits are enhanced by leafy notes and classic Wilyabrup cassis, violets, chocolate and ironstone. A fruit driven palate of blackcurrant and mulberry fruits finishes with fine grained tannins. Subtle layers of complexity arise from fruit that was harvested at the pinnacle of ripeness.
Food Suggestion: A beautiful wine to drink alongside roasted beetroot and lamb.
