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The yields of Chardonnay
at Cullen’s in 2005 were down by 50% from that of a typical
year and thus less than 1 tonne to the acre! Although this has reduced
the amount of 2005 Chardonnay that were able to be produced, those
low yields have resulted in the production of a wine of remarkable
intensity and one which ranks among the very best yet made at Cullen’s.
The biodynamic approach to viticulture has had the great advantage
for Chardonnay in leading to ripeness at lower Baumés and
thus lower alcohol levels and higher acidity. The Cullen’s
Chardonnay is thus becoming more elegant and integrated and no longer
requires acid adjustment.
The fruit for this wine was picked in excellent condition and at
optimal ripeness. It was then whole bunch pressed and fermented
in 100% new French barriques using wild yeasts and remained in that
oak for nine months until bottling.
| Colour: |
Brilliant golden straw with green
tinges |
| Bouquet: |
Very interesting and complex combination of
ripe melon, lime, lemon and match stick aromas |
| Palate: |
Vibrant, silky and with great texture. Complex
and delicious rock melon fruit in middle palate. Very well integrated
and leaves lovely lingering flavours |
| Cellaring: |
At least SIX years |
| Food: |
Crustaceans, chicken, veal and pasta |
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Jeremy Oliver,
The Australian Wine Annual 2008
Still a little youthful and angular, this substantial
and searingly intense chardonnay should settle down nicely. Slightly
spirity and oaky, its intense aromas of lime juice and ruby grapefruit
are backed by nuances of cloves and wheatmeal. Its sumptuous, smooth
and even palate of piercing, tangy mango, melon and grapefruit flavour
and assertive new oak is punctuated by rather a bracing cut of acidity.
Long and dry, it simply needs time.
Huon Hooke, Tastings, The Sydney Morning
Herald,
28 August 2007
2005 Chardonnay
This is one of the most impressive chardonnays of the year
so far: a wine of breathtaking depth, balance and complexity that
fully supports this winery’s lofty reputation. I love it.
Light-to-mid-yellow in colour with a youthful, fresh bouquet showing
complexities from the subtle use of malolactic and barrel fermentation,
resulting in peachy, nutty, buttery and spicy aromas. In the mouth
its intense and refined in texture, with what Len Evans might have
called “great line and length”. A stunner. Now to 2012+
96/100
Food: roast chicken, pheasant or pork; grilled crayfish,
barbecued marinated king prawns, boiled lobster with home-made mayonnaise,
ripe French brie.
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