2024 Kevin John
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2024 Kevin John

2024 Kevin John

Renamed in 2006 to honour Dr. Kevin John Cullen, co-founder of Cullen Wines, this Chardonnay is made from Wente clone vines planted on their own roots in 1976.
Hand harvested around the biodynamic calendar over 5 different harvest times from the 11nd to the 19th January including a New Moon Fruit Day and crafted from biodynamically certified Chardonnay grapes.

The grapes were whole bunch basket pressed to puncheons of which 50% were new. The natural fermentation, both primary and malolactic, took place with indigenous microflora. This wine spent 6 months in barrel and has had no fining, filtration or cold stabilisation.

VINEYARD
100% Cullen Vineyard
VARIETIES
100% Chardonnay
HARVEST
Picked on fruit and flower days be- tween the 11th and 19th January including the first pick on a New Moon Fruit day.
OAK
6 months in 50% new oak
ALCOHOL
13.5%
Vintage Notes
Tasting Notes
Reviews

2024 vintage was the hottest, driest and earliest harvest on record. Rainfall turned off like a tap at the end of September 2023, with nominally no rain until the season broke in May 2024. Unseasonable warmth all through the growing season combined with heatwaves in January meant harvest started early and was over extremely quickly. But with sunshine comes flavour and 2024 does not disappoint in fruit weight and concentration. No rain and plenty of sun means wines hit their optimal ripeness (albeit earlier than expected!) and created wines with great depth of flavour and extract.

The ample marri blossom and dry conditions meant both bird and disease pressures were low, the main thing keeping us awake at night was the water stress on our dry grown vines. Both whites and reds show opulence and power that so far show great promise for the future.

  • Colour Bright golden straw with green tinges
  • Cellar Enjoy now or for up to 20 years
  • Bouquet Attractive white flower lined with glances of fresh vanilla, chamomile and almond marzipan. Concentrated backbone of dried pear and fig all framed by clean notes of quinces and white peach.
  • Food Lobster thermidor, shrimp au gratin
  • Palate TRemarkable phenolic tension at front sliding through to a rich, firm & balance middle palate framed by ripe stone fruits and perfumed Bosc pear, crunch minerality and savory acidity with an elegant soft clean finish.

Renamed in 2006 to honour Dr. Kevin John Cullen, co-founder of Cullen Wines, this Chardonnay is made from Wente clone vines planted on their own roots in 1976.
Hand harvested around the biodynamic calendar over 5 different harvest times from the 11nd to the 19th January including a New Moon Fruit Day and crafted from biodynamically certified Chardonnay grapes.

The grapes were whole bunch basket pressed to puncheons of which 50% were new. The natural fermentation, both primary and malolactic, took place with indigenous microflora. This wine spent 6 months in barrel and has had no fining, filtration or cold stabilisation.

Vintage Notes

2024 vintage was the hottest, driest and earliest harvest on record. Rainfall turned off like a tap at the end of September 2023, with nominally no rain until the season broke in May 2024. Unseasonable warmth all through the growing season combined with heatwaves in January meant harvest started early and was over extremely quickly. But with sunshine comes flavour and 2024 does not disappoint in fruit weight and concentration. No rain and plenty of sun means wines hit their optimal ripeness (albeit earlier than expected!) and created wines with great depth of flavour and extract.

The ample marri blossom and dry conditions meant both bird and disease pressures were low, the main thing keeping us awake at night was the water stress on our dry grown vines. Both whites and reds show opulence and power that so far show great promise for the future.

Tasting Notes
  • Colour Bright golden straw with green tinges
  • Cellar Enjoy now or for up to 20 years
  • Bouquet Attractive white flower lined with glances of fresh vanilla, chamomile and almond marzipan. Concentrated backbone of dried pear and fig all framed by clean notes of quinces and white peach.
  • Food Lobster thermidor, shrimp au gratin
  • Palate TRemarkable phenolic tension at front sliding through to a rich, firm & balance middle palate framed by ripe stone fruits and perfumed Bosc pear, crunch minerality and savory acidity with an elegant soft clean finish.
Reviews

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