|
The cool and even conditions that
extended throughout summer and into autumn led to the production
of some of the very best Cabernet Sauvignon fruit ever seen at the
Cullen Estate Vineyard. Consequently, it was decided to invest this
Bordeaux blend with a greater amount of this variety than usual.
Thus, Cabernet Sauvignon contributes as much as 80% to this wine,
with the remainder comprising 12% Merlot and 8% Petit Verdot. The
fruit was picked at 13 to 14º Baumé and was matured
for 19 months in French oak, of which 45% was new.
| Colour: |
Mulberry red with crimson tinges. |
| Bouquet: |
Fragrant, perfumed, complex and seductive. |
| Palate: |
Elegant, long and persistent, with the rich
blackcurrant cassis, wild berry and cherry characters perfectly
integrated with the vanillin oak. A complete and perfectly balanced
palate. |
| Cellaring: |
10 – 20 years |
| Food: |
Lamb, beef and venison |
|
|
Peter Forrestal, Top 10
WA Wines
The Sunday Times November 2004
"Over the past decade, Vanya Cullen
has refined this stellar blend. It has been consistently outstanding
yet becomes finer, more complex and more deserving of cellaring
with each passing vintage."
Colin Climo
Australia Medicine. October 2004
To understand Australia cabernet, it’s best
to begin with the best. From a cooler vintage, Vanya Cullen has
crafted a wine with a beautifully integrated, complex nose and great
intensity and flavour concentration on the palate. A wine of balance,
elegance and finesse, it needs at least 10 years cellaring. |
