The Wine
59% Metricup Vineyard, 24% Mangan Vineyard, 17% Cullen Vineyard
53% Sauvignon Blanc, 28% Semillon, 14% Chenin, 4% Chardonnay, 1% Verdelho
92 Pts Ken Garrett, Wine Pilot 'As with all Cullens, we see the use of biodynamics in action, although we are told this is the ‘fun and joyful’ side. Who knew biodynamics had a fun and joyful style? ...A pale lemon hue, this has quite an intense nose with herbals to the fore, along with florals, soursop, citrus and touches of lemon curd. Pleasingly powerful aromas. This is balanced and seamless, with the palate beautifully constructed, and a lingering, clean finish. This will excite even more in a year or two and then drink well for the following four years. These Savvy Sem wines from Cullens are anything but your simple, slurpable Savvys blends, and all the better for that.'
The Details
Variety - Sauvignon Blanc, Semillon, Chenin Blanc, Chardonnay, VerdelhoSBSSBS
Country - Australia
Region - Western Australia
Sub Region - Margaret River
Extra - Screwcap
Year - 2024
Volume - 750ml
Winemaker and environmentalist Vanya Cullen, a strong believer in biodynamic viticulture, has harnessed the rhythms of the cosmos, Earth’s energy and vitality to ‘achieve greater individuality of site through working with nature rather than against it’. In 1966 her parents Dr Kevin and Diana Cullen planted a trial one-acre (0.4-hectare) vineyard on their sheep and cattle property at Wilyabrup in the Margaret River. Vanya Cullen is convinced that biodynamic principles have shaped the quality, character and consistency of the fruit. Her devotion to ‘quality, integrity and sustainability’ in vineyards and winery have resulted in something extraordinary and special. The Diana Madeline Cabernet Merlot is all about vineyard character, finesse, flavour and longevity. The hand-harvested grapes are picked when the fruit has achieved optimum tannin ripeness, flavour development and acid balance, usually when the moon is running high. The introduction of sorting tables and minimal handling has further improved quality. Between 10'%' and 50'%' of the wine is partially barrel fermented; the rest is given extended maceration before further maturation in 30% new, tightly-grained French oak. BBR
