2001 SEMILLON SAUVIGNON BLANC

Until
recently, Cullens made a Semillon, a Sauvignon Blanc and a blend of the
two. A recent decision to rationalise the range has left just the
blend in the stable.

The usual proportion is 70% Sauvignon Blanc and 30% Semillon. The
two varieties are vinified separately. The Sauvignon Blanc is barrel
fermented in new french oak for 6 months, while the semillon is tank fermented.
In recent years the introduction if wild yeasts and a little Chardonnay
has pushed the wine into another dimension of complexity and texture.

Tasting notes

Reviews

The ideal cool and
even conditions in the lead up to vintage in 2001 led to the production
of Sauvignon Blanc and Semillon with great flavour and very good
acid levels.

This wine was made from a blend of 65% Semillon and 35% Sauvignon
Blanc. The former was tank fermented, while the latter was fermented
in new French oak. The use of wild yeast for fermenting approximately
a fifth of the latter variety has given the wine added length and
a delightful silky texture.

Colour:	Pale straw with green tinges
Bouquet:	Complex blend of rich tropical aromas and a touch of gunflint
Palate:	The rich middle palate contains attractive citrus fruit characters derived from the Semillon. The palate is generous, long and tightly structured
Cellaring:	Now to 2012
Food:	Crustaceans, fish and mild Asian dishes

Jeremy Oliver
ONWINE Report
May 2002

Fragrant, lightly herby and spicy aromas of
honeydew melon, gooseberries and finely balanced sweet fine-grained
oak, with a suggestion of cloves and nutmeg.

Long, fleshy and supremely elegant, bursting with pristine crystalline
passionfruit and gooseberry flavour of rare concentration and freshness,
it finishes long and mineral. As good as a Western Australian white
blend ever gets.
Drink 2006 – 2009+