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Cullen Biodynamic Semillon Sauvignon Blanc

Cracka Value Rating
Out of Stock

Cracka Review

Vanya Cullen is known as the Queen of bio-dynamics as she has so effectively farmed her WA vineyards with devastating effect. The results can be seen quite clearly. This is quite different from the usual blends of the Margaret River as the Sauvignon Blanc component of the blend is matured in French oak for a few months. The result is a blend of citrus and spice aromas before a complex and flavoursome palate showing grapefruit and subtle oak. It finishes clean and fresh and pairs superbly with Asian food.

Winemaker's Notes

Colour: Vibrant pale lemon

Bouquet: Subtle and complex blend of citrus and guava fruit aromas and background spicy oak

Palate: Already complex and integrated, containing a broad and subtle spectrum of lemon and grapefruit flavours and great background oak. Long and with a great acid finish

Cellaring: Already delicious, but will live for at least ten years under good cellaring conditions

Food: All mild seafood and Asian dishes

expert reviews about

Cullen Biodynamic Semillon Sauvignon Blanc

Expert Reviews

James Halliday (2009 Vintage) says
Picked half on fruit days and half on flower days over a three-week period at baumes between 10-12%; a 70/30 blend, 70% fermented in new French oak; so intense was the fruit, maturation in oak was extended by one month to four months; the energy and drive of the exuberant citrus and mineral flavours easily carries the oak.
Australian Wine Companion 2011 2010
Ray Jordan (2009 Vintage) says
Winemaker Vanya Cullen spares nothing in making this into a serious statement of a Margaret River white wine. Around 70 per cent is fermented in new French oak and such was the quality of the fruit that this was extended by a month to four months. It's still a very tight wine with the oak holding it in check but the depth and intensity of the fruit working with the excellent oak will ensure this becomes something special. Exciting wine.Ê
Ray Jordan's 2011 WA Wine Guide 2011
Jeremy Oliver (2008 Vintage) says
Long, austere and mineral, with a dusty, lightly herbal fragrance of gooseberries and restrained vanilla oak backed by nuances of lemon and cinnamon. Its fine, chalky palate presents a pleasing depth and richness of intense citrusy and melon-like fruit focused around a taut, briney finish of refreshing acidity.
Australian Wine Annual 2010 2009
Rob Geddes MW (2008 Vintage) says
Always interesting, the recent releases have become finer, more subtle and detailed in their complexity and texture. Brighter style and more tropical juicy flavour from the sauvignon blanc.
Australian Wine Vintages 2010 2009
James Halliday (2008 Vintage) says
Has every bit as much flavour as the Mangan, but the fruit is a little riper and more opulent, the 27% barrel ferment a little more obvious; that said, has great complexity and power; 81/19.
Australian Wine Companion 2010 2009
James Halliday (2007 Vintage) says
Highly sophisticated winemaking produces a complex, textured and intense palate with a particularly long finish, the fruit and oak seamlessly married; Sauvignon Blanc (80%)/French oak (50%).
Australian Wine Companion 2009 2008
Nick Stock (2007 Vintage) says
From the home vineyard, lovely depth and ripeness, some gravelly complexity, flinty, bright citrus, ripe grassy herbs too - all superbly integrated. Piercing, direct palate, bright citrus flavours and a smooth nutty-oak overlay, harmonious texture and balance, long and fresh.
Good Australian Wine Guide 2009 2008
Jeremy Oliver (2007 Vintage) says
Austere and shapely, with a heady scent of gooseberries, dried herbs, citrus flowers and lightly nutty vanilla oak backed by suggestions of grassiness and minerals. Long and focused, it's vibrant and juicy, with a lingering palate of passionfruit, gooseberries and citrusy flavour underpinned by a fine, powdery texture. It culminates in a briney finish of pristine fruit, taut acidity and pleasing minerality.
Australian Wine Annual 2009 2008
James Halliday (2006 Vintage) says
Equally clean, but a more expressive palate thanks to the higher percentage of sauvignon blanc (80%) and more oak, though it (the oak) is totally integrated and balanced. Very different from Mangan Vineyard.
Australian Wine Companion 2008 2007
Jeremy Oliver (2006 Vintage) says
Exploring the limits of this regional style, this funky, briney and slatey white blend reveals rather a meaty, pungent bouquet whose aromas of gooseberry and honeysuckle are backed by toasty oak and reductive, earthy elements. Punchy and savoury, its rich, chewy palate delivers plenty of intense fruit before finishing tightly with refreshing mineral acids. Unusually wild and complex.
Australian Wine Annual 2008 2007
James Halliday (2005 Vintage) says
As always, a very complex wine, with layers of flavour, but ultimately driven by the gooseberry and herb fruit; very long finish.
Australian Wine Companion 2007 2006
Jeremy Oliver (2005 Vintage) says
A supple, elegant and persistent white blend with a lightly smoky, herbal and subtle bouquet of melon and passionfruit, doves and cinnamon. It's textural wine, with a smooth, vibrant and evenly measured palate whose tangy flavours of melon, citrus, passionfruit and gooseberries are backed by toasty vanilla oak. Long and creamy, with dusty edges and a light herbal presence, it finishes nutty and savoury. Very stylish and delicious.
Australian Wine Annual 2007 2006
James Halliday (2004 Vintage) says
Spotless mineral and thyme aromas; immaculately made; intensely focused and structured; very good balance and length.
Australian Wine Companion 2006 2005
James Halliday (2003 Vintage) says
Multi-dimensional and complex, the barrel ferment is evident but not over the top; sweet citrus and passionfruit run through a very long palate; lingering finish.
Australian Wine Companion 2005 2004
James Halliday (2002 Vintage) says
Light straw-green; a fragrant and complex bouquet with tangy fruit and perfectly balanced and integrated oak, then a palate which retains delicacy and crispness, through to a clean and lingering finish. 56 per cent barrel fermented in new French oak with 5 months lees stirring; 18 per cent wild yeast ferment. That is precision driving.
Australian Wine Companion 2004 2003
Ray Jordan (2002 Vintage) says
This is an attempt to do something more complex and interesting that just simply put these two in the same bed. A little bit extra has been added to spice things up Ð nearly half has been fermented in French barriques and then stirred for another five months, It's added an extraordinary complexity and palate texture. Wild yeast has added some complexity and mouth feel. This is an exciting wine
Ray Jordan's 2004 WA Wine Guide 2004
James Halliday (2000 Vintage) says
Light to medium yellow-green; a complex and ripe bouquet with passionfruit, gooseberry and dried apple fruit aromas is followed by a rich, very complex and ripe mouthfilling, fleshy palate which carries its 14° alcohol with ease. Unusually, the 2000 vintage is 60 per cent Semillon and 40 per cent Sauvignon Blanc.
Australian Wine Companion 2003 2002
James Halliday (1999 Vintage) says
Medium yellow-green; the bouquet is quite complex and concentrated, with barrel-ferment oak obvious but not aggressive. A multiflavoured palate with a mix of herb, gooseberry, spice and mineral is as complex as it is long.
Australian Wine Companion 2001 2001
James Halliday (1998 Vintage) says
Light to medium yellow-green; the bouquet is moderately intense, with a nice mineral cut offset by just a touch of oak. The palate has exceptional length and intensity, with herb and lemon flavours, but its texture is its strongest point.
Australian Wine Companion 2000 1999

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