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The Australian winemaking industry is grateful to Leontine O'Shea, instrumental in the establishment of Mount Pleasant wines, she sent her son Maurice to France for an education in viticulture right at the outbreak of World War I, gifting him his first Hunter Valley vineyard in 1921. Mount Pleasant are now custodians of some grand old sites, a canon of small, elite blocks of vine that yield a precious range of icon wines, which represent peerless value and readily disappear before release of the following vintage... The legacy of grand old hunter valley vineyards»
Long Standing Members of the elite Grange Growers Club, Kalleske's are one of Barossa's leading Shiraz growers, providing fruit from the most memorable vintages to Penfolds for decades. After five generations, Kalleske have begun to reserve the pick of crop for their own label, a highly limited luxury range destined for the most discerning connoisseurs and Shiraz enthusiasts in the know. Kalleske have collated parcels from distinguished vineyards in the ancient hamlets of Moppa and Greenock, Belvedere and Stonewell, Seppeltsfield, Koonunga and Ebenezer, superior old sites which have been husbanded by the same families for generations. Open top ferments, basket pressed and barrel aged, an unreal quality of Barossa Shiraz at the.. Superior value in old village barossa shiraz»
Just three kilometres from Young along Murringo Road, planted to a brisk 500 metres above sea level, Grove Estate was originally sown to vines in 1886, by Croatian settlers who brought cuttings from their farms on the Dalmatian coast. Some of these ancient plantings, emigrated at a time when much of Europe was ruled by Hapsburg emperors, remain productive to this day. Newer blocks were gradually established around these priceless parcels, ostensibly with a view to supplying leading national brands. The quality of fruit became so conspicuous that Grove Estate sanctioned industry celebrities from Ravensworth and Clonakilla to begin bottling under their own estate moniker. The greater Hilltops region is renowned for elegantly structured Cabernet and Shiraz. Grove.. Quiet consummations of grove estate»

Cullen Mangan Vineyard Sauvignon Semillon CONFIRM VINTAGE

Sauvignon Blanc Semillon Margaret River Western Australia
Cullen will vary the proportion of Sauvignon Blanc to Semillon according to performance. Picked at healthy levels of baume, crushed and inoculated to mostly indigenous yeasts, a minor component is vinified and matured in French oak, while the freshness and vitality of Margaret River fruit is retained through a course of vinfication in controlled fermenters. Pungent, piercing and linear bouquet, the delicious flavours lead in to a long and particularly fine acid finish. Already drinking very well, will continue to evolve, a good choice today alongside gourmandise style crustacea and the freshest fish.
Available in cartons of six
Case of 6
$173.50
$30 To $39 White All Regions
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Cullen
The Cullen winemaking approach is that they will do whatever it takes to make outstanding wines

In the early 1960's detailed climatic studies of various regions in Southwestern Australia revealed that during the winegrowing season, Margaret River's climate was similar to that of Bordeaux, particularly Pomerol. The conclusion that Margaret River was ideal for viticulture was first tested in Wilyabrup in 1966, when Diana and Kevin Cullen planted a trial acre of vines. The encouraging results led to the couple planting 18 acres of vines on their sheep and cattle farm in 1971.

Cullen

Cullen Wines has since evolved into an estate specialising in quality wines from single vineyard sites. In his book 'Wisdom of the West' Bertrand Russell states that "Philosophy is as the Greeks put it a kind of adventure undertaken for its own sake." The philosophy of Cullen Wines is to search for the best quality expression of the vineyard in the wine.

The vineyard site at Cullens was carefully chosen for its potential to produce great wine, and in particular red wine. The maritime climate, rocky soils, dry farming, and organic practices all help to create individual and diverse winestyles which are unique to Cullen. Diana and Dr Kevin Cullen arrived in Busselton from Tasmania in 1948. They began to purchase land in the Margaret River region for farming purposes.

Studies carried out by renowned WA agronomist Dr. John Gladstones proved conclusively that Margaret River would be ideal for viticulture and particularly the production of quality wine. Dr Kevin Cullen and his wife Diana first tested this notion by planting a trial acre of vines in 1966. It was to mark the beginning of Margaret River as a wine region. Kevin and Di were so pleased with the results of the trial that they planted 18 acres of vines on their sheep and cattle farm. These initial varieties were Cabernet Sauvignon and Riesling - being the only varieties they were able to source.

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The soils at Cullen are old, granite and gravely sandy loam, overlaying lateritic subsoils. The vines are dry farmed, helping to ensure maximum fruit quality, and are both pruned and harvested by hand. Low yields enable the flavours of the grapes to develop fully. The Cullen family philosophy is to put quality before quantity. Quality starts in the vineyard where the vines are dry farmed. Cullen Estate Vineyard has "A" Grade Biodynamic Certification with the Biological Farmers Association.

Cullen follows the maxim that great wines are made in the vineyard. Thus, prior to planting, extreme care is taken in choosing the best possible site.

The uniqueness of Cullen Wines comes in part from the vineyard. The role of the winemaker is to act as caretaker to the fruit, i.e. to understand and to realise the full potential of the vineyard and the fruit which comes into the winery. As Diana and Kevin Cullen had such great foresight to plant on one of the great winegrowing sites in Margaret River, the winemakers job, working with such high quality fruit, has been made pleasurable.

There is, however, still a lot of experimentation and hard work which takes place in the winery at all times. At all steps of the process the wine, or wine to be is treated gently and with great care. The process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, very little fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining and filtration are used. This helps to ensure that the wine in the bottle is a true expression of the fruit that it is made from.

Cullen