AU
New Zealand
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97 Points
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97 Points
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94 Points
The story of Cullen Wines began in 1966 when Dr. Kevin Cullen and his wife, Diana Madeline Cullen, planted their first acre of vines in Wilyabrup, inspired by the region's potential for viticulture.
By 1971, they established the winery, originally known as Wilyabrup Wines, laying the foundation for what would become one of Australia's most esteemed wineries
Vanya Cullen, daughter of the founders, joined the family business in 1983, becoming Chief Winemaker in 1989 and Managing Director in 1999. Under her leadership, the winery has garnered numerous accolades, including being named Halliday Wine Companion Winemaker of the Year in 2020.
Halliday 5 Red Stars Winery
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Description
Grown in the ancient soils of Wilyabrup the wines come from the heart of the land rather than the mind of the winemaker. The wines are made with little or no intervention. This means indigenous yeast, no additions of any kind, minimal oak use and fining. Quality is paramount in this process and every step in winemaking incorporates this philosophy. The wines can only be as good as the grapes, the quality and uniqueness of Cullen Wines comes in part from the vineyard with the role of the winemaker is to act as caretaker to the fruit – to understand and to realise the full potential of the vineyard and the fruit which comes into the winery.
The soils at Cullen are old, granite and gravely sandy loam, overlaying lateritic subsoils. The vines are dry farmed, helping to ensure maximum fruit quality, and are both pruned and harvested by hand. Low yields enable the flavours of the grapes to develop fully. Since 1971 when the Cullen Estate was planted, chemical intervention was minimal and the family’s concern for the environment paramount. Cullen is now carbon neutral and certified bio-dynamic. Vanya Cullen was awarded Halliday Wine Companion Winemaker of the Year 2020.
Kevin John is a powerful, bold, textural, example of a point in the journey with no end of discovering terroir through biodynamics. Picked across three weeks according to the biodynamic calendar, capturing fruit and flower days, from a full Moon, Moon opposite Saturn astral event to the new moon flower day in late February.
Hand harvested, whole bunch basket pressed. Fermented in concrete egg, amphorae and biodynamic puncheons. Eight months maturation in biodynamic oak puncheons of which 80% were new, bottled without fining or filtration. Made from 100% dry farmed biodynamically certified Wente/Gin Gin clone planted on their 1976-1988. Yield 1.7 tons per hectare. Will age well for 20 years under screwcap in the new lightweight bottle.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:Apple, Lemon, Nectarine
Palate:Apple, Cream, Peach
Food Pairings:
Cheese
Fish
Poultry
Description
Grown in the ancient soils of Wilyabrup the wines come from the heart of the land rather than the mind of the winemaker. The wines are made with little or no intervention. This means indigenous yeast, no additions of any kind, minimal oak use and fining. Quality is paramount in this process and every step in winemaking incorporates this philosophy. The wines can only be as good as the grapes, the quality and uniqueness of Cullen Wines comes in part from the vineyard with the role of the winemaker is to act as caretaker to the fruit – to understand and to realise the full potential of the vineyard and the fruit which comes into the winery.
The soils at Cullen are old, granite and gravely sandy loam, overlaying lateritic subsoils. The vines are dry farmed, helping to ensure maximum fruit quality, and are both pruned and harvested by hand. Low yields enable the flavours of the grapes to develop fully. Since 1971 when the Cullen Estate was planted, chemical intervention was minimal and the family’s concern for the environment paramount. Cullen is now carbon neutral and certified bio-dynamic. Vanya Cullen was awarded Halliday Wine Companion Winemaker of the Year 2020.
Kevin John is a powerful, bold, textural, example of a point in the journey with no end of discovering terroir through biodynamics. Picked across three weeks according to the biodynamic calendar, capturing fruit and flower days, from a full Moon, Moon opposite Saturn astral event to the new moon flower day in late February.
Hand harvested, whole bunch basket pressed. Fermented in concrete egg, amphorae and biodynamic puncheons. Eight months maturation in biodynamic oak puncheons of which 80% were new, bottled without fining or filtration. Made from 100% dry farmed biodynamically certified Wente/Gin Gin clone planted on their 1976-1988. Yield 1.7 tons per hectare. Will age well for 20 years under screwcap in the new lightweight bottle.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Apple, Lemon, Nectarine
Apple, Cream, Peach
Cheese
Fish
Poultry
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93
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99
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95
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95
