100% Sauvignon Blanc sourced exclusively from two vineyards, both certified A Grade Biodynamic, in the Margaret River region of Western Australia.
Grapes were left on skins and fermented partially before being pressed. Skin contact went from 2 days to 1 month depending on the grape or parcel. The fruit was fermented in different vessels to create layers of complexity: open fermenters, closed tank as well as amphora. 79% spent 4 months in new Tonnellerie Bordelaise and Louis Latour barrels.
The idea is to make a white wine like a red wine. The aromas are complex with lemon, kumquat, orange blossom and hints of honey. It is textured and concentrated on the palate, with great length and persistence. Flavours of figs, dried pears, cream and orange are supported by a gentle saltiness on the finish.
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