“One of the pioneers of Margaret River which has always produced long-lived wines of highly individual style from the substantial and mature estate vineyards. The Chardonnay is superb, while the Cabernet Merlot goes from strength to strength; indeed, I would rate it Australia's best.” James Halliday, Wine Atlas of Australia
A founding winery of Margaret River, Cullen was established in 1971 by pioneering winemakers Kevin and Diana Cullen. In redefining the style of Australian Cabernet Sauvignon produced in the 1970s, the fledgling estate caught the attention of the nation. Since then, an unrelenting commitment to quality, integrity and sustainability has positioned Cullen as one of Australia’s greatest estates - and Margaret River as one of the nation’s premier wine-producing regions.
The Cullen vineyard is one of Margaret River’s greatest viticultural sites. Carefully selected by founders Kevin and Diana Cullen, the well-draining, gravelly soils are complemented by a maritime climate of warm, sun-filled days tempered by the surrounding Indian and Southern oceans. The mature, low-yielding vineyard is dry-grown, hand-tended and trellised according to variety. In addition, since taking the reins in 1989, Vanya Cullen has steered the estate through biodynamic certification, with the aim of optimizing soil health and achieving a pure expression of site.
The foundation of the Cullen winemaking philosophy is to achieve optimum site expression
95 points Wine Advocate:
with minimal intervention. Having inherited a vineyard that yields some of the Margaret
River region’s most distinctive fruit, Vanya Cullen all but lets the wines make themselves. The
team painstakingly hand-sorts all fruit, makes use of indigenous yeasts, avoids all winemaking
additions, uses French oak judiciously and minimizes fining and filtering prior to bottling.
In this way, the Cullens are working with nature rather than attempting to control it, therein
allowing the wines to be defined by a sense of place rather than winemaking techniques.
Cullen's 2010 Kevin John Chardonnay was whole bunch pressed and barrel fermented naturally in French oak, 2/3 new and 1/3 one year old. It underwent partial malo-lactic fermentation prior to being aged a further five months in barrel. The nose is intensely scented of ripe peaches, green mangos and guava with touches of brioche, cashews, meal and chopped fresh ginger. The medium-bodied palate fills the mouth with luscious stone fruit, toast and nut flavors with a beautifully creamy texture and crisp acid that gives lift long into the spice-laced finish. Delicious now, it will reward cellaring and drink best 2013 to 2020+. This is a truly great Kevin John! #202Aug 2012