2003 SEMILLON SAUVIGNON BLANC

There
has been a lot of experimentation with Sauvignon Blanc and Semillon at
Cullen over the years. The initial blend gave way to varietal Semillon
and Sauvignon Blanc in the 1980s. From 1991 to 1993, a reserve blend of
Sauvignon Blanc and Semillon was made as well as varietal Sauvignon and
Semillon. Since 1997, there has been only one wine made from these grapes.
The proportions of the two varieties may vary from year to year depending
on the quality of each variety.

Tasting notes

Reviews

The Semillon fruit
produced at Cullen Wines in 2003 was so outstanding that it was
decided to include rather more of this variety (54%) than the Sauvignon
Blanc (46%). As usual, the Semillon provides this blend with lemon
lime characters, while the Sauvignon Blanc adds a flinty edge.

The Semillon was fermented in stainless steel tanks, whereas approximately
75% of the Sauvignon Blanc was fermented in new French oak barrels.
Furthermore, nearly 70% of the Sauvignon Blanc was fermented using
natural yeast, which played an important role in driving the character
of this wine.

Colour:	Pale straw with green tinges
Bouquet:	Attractive blend of strong honeysuckle, citrus and flinty aromas, backed by clean French oak
Palate:	Lovely, fresh and rich creamy passionfruit, lime and flinty fruit flavours fill out the middle palate, which leads into a long and refreshing finish
Cellaring:	As this wine is bottled with screwcap, it will last at least 10 years
Food:	Crustaceans, oysters, fish and mild Asian dishes

Uncorked, The
Sydney Morning Herald
FOUR STAR RATING Summer Wine Guide

This is Vanya Cullen’s second-string Margaret River white after
her outstanding chardonnay, but it’s an interesting wine in its
own right. It starts off savoury with herbal, citrus and nutty aromas,
then it blossoms in the mouth with lovely texture, smoothness and
length. Food: barbecued scallop brochettes Ageing: drink over three
years.

James Halliday’s
Top 100 WINES FOR 2004

The Weekend Australian

A blend of 54 per cent semillon and 46 per cent sauvignon blanc,
34 per cent fermented in new French oak, 23 per cent with wild yeast,
almost inevitably produces a multidimensional and complex palate.
The skill is in the retention of citrus and passionfruit in a superbly
fresh and balanced palate. Best drinking: Now to 2008 Food: Sugar-cured
tuna.

Philip White The Advertiser, Food &
Wine
August 18, 2004

Cullen Margaret River Semillon Sauvignon Blanc 2003 95 points

Vanya Cullen made this ravishing bowl
of pale, unsullied perfection. It’s as cool and hard as a fresh pear,
and as clean and simple as a mountain stream. It has deliciously firm
acidity and force, and seems to be magically reassuring – drink it,
and you know everything’s gonna be just right. It’ll cellar beautifully,
but drinks dreamily now – try it with fresh pear, pecorino and oysters
natural.