2008 KEVIN JOHN CHARDONNAY

 
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Kevin
Cullen was a passionate believer in the quality of Margaret River as a
wine region and particularly of its potential to become one of the great
areas for both Chardonnay and Cabernet Sauvignon. He thus created the
Cullen Wines International Chardonnay Tasting, now in its twenty third
year, to enable the wines from Margaret River to be compared with the
great Chardonnays produced in other prime locations elsewhere in the world.
Kevin felt that the lessons learnt from these comparisons would help Cullen
Wines optimise the quality of the excellent Chardonnay fruit that was
grown on their vineyards. Cullen Wines have decided to recognise Kevin’s
pioneering contribution to the elevation of its Chardonnay to prime status
by naming this wine the “Kevin John” and thereby form a formidable
twin with the Diana Madeline, the Cabernet Sauvignon blend named in honour
of his wife.

 
 
     
Tasting notes   Reviews
     

This wine confirms that the combination of biodynamic viticulture and the use of carefully-developed vinification methods in the winery is enabling Cullen Wines to optimise the use of their Chardonnay fruit and thus produce in each vintage a wine of complexity and refinement from this Burgundian white grape variety. Although heavy rain, wind and hail during the growing season damaged the tips of the Chardonnay vines and led to a substantial reduction in yields, those unwanted weather events did not result in a decline in the quality of the fruit.

The Chardonnay fruit was picked at sugar levels ranging from 12˚ to 14˚ Baumé and was whole bunch pressed and matured in 100% new French oak for 8 months. All of the wine went through malolactic fermentation.

Colour: Brilliant deep straw
Bouquet: Complex amalgam of lemon, melon, nectarine, burnt matches (from the indigenous yeasts) and attractive vanillin oak
Palate: Delicious combination of lemon, melon and nectarine flavours are perfectly complemented by just the right amount of background oak. The finish is long and characterised by good acidity
Cellaring: At least six years
Food: Fish and crustacean dishes and mild Thai food
 

 

 
       

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