2001 CHARDONNAY

  
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Complexity
and texture are hallmarks of the Cullen Chardonnay. The fruit for this
wine is harvested at varying degrees throughout vintage to contribute
a range of flavours.

The wine is fermented with natural yeasts and maturated in French oak
for seven to ten months.  In order to preserve flavour and texture
the wine has, if any at all, a light fining and filtration just prior
to bottling.

Cullen Chardonnay will cellar well for up to ten years.

 

  
 
     
Tasting notes   Reviews
     

This is arguably the
best Chardonnay yet made at Cullen, reflecting the even and moderate
temperatures that led up to vintage in 2001. The fruit was picked
at Baumés of 12.5 to 14.2 and was whole bunch pressed. All
of the primary fermentation was undertaken using wild yeast, which
has given the wine an attractive silky finish and will help ensure
it’s longevity. Barrel tastings of this Chardonnay at two
week intervals led to the conclusion that this wine would benefit
from the slightly longer time of eleven months in barrel.

Colour: Pale straw
Bouquet: Lemon, dry pear and quince aromas are backed
by subtle vanillin oak
Palate: Flavours are rich, supple and well integrated.
The palate is impeccably structured and leaves lovely, lingering
flavours
Cellaring: until 2011
Food: All types of seafood, pasta, chicken and veal
 

Ray
Jordan’s Guide to Wine 2003/2004

Each year they go from strength to strength with chardonnay. A growing
level of sophistication plus some gentle subtle handling has resulted
in a wine that combines subtlety and delicacy with underlying power
and intensity. Low-yielding vines and expert winemaking – it’s a
magical mix.
92/100

Uncorked Wine Guide Huon Hooke and
Ralph Kyte-Powell
August – September 2003

Vanya Cullen has produced a big, weighty, powerful
Chardonnay in 01 and it’s at the generous end of the Cullen spectrum.
The aromas remind of butter and honey and the toasty oak input is
seamlessly integrated. A most impressive Chardonnay.
Food: grilled lobster. Ageing: best now to 2007.
 
       

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