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Cullen Ephraim Clarke Sauvignon Blanc/Semillon 2000
The Sauvignon Blanc and Chardonnay components have been fermented in 100% new oak and with natural yeasts. The natural yeasts in both the Sauvignon Blanc and the Chardonnay give to the wine a texture, creaminess and length which we find would be attractive and complimentary to the wine style.
The Semillon has been tank fermented to keep freshness of flavour and vitality. On the nose you will find pineapple, pear and vanillin oak. The palate is elegant, stylish and complex. The fresh tropical fruits continue through to the palate, which has a long and delightfully crisp finish.
This wine will cellar well for five to ten years.
Daughter of Di and Kevin, Vanya, took over winemaking duties in 1989. In 2000, Vanya was honored as Australia’s Winemaker of the Year.
The 72 acre Cullen vineyard is planted predominantly in gravelly, sandy, granite derived topsoils with a clay base. It is entirely dry farmed.
In 2003, after 3 years of conversion, the property was awarded ‘A’ grade organic certification by the Biological Farmers Association. It is anticipated that the vineyard will qualify for Biodynamic Certification in 2004.
“One of the pioneers of Margaret River which has always produced long-lived wines of highly individual style from the substantial and mature estate vineyards. Winemaking is now in the hands of Vanya Cullen, daughter of the founders; she is possessed of an extraordinarily good palate. The Chardonnay is superb, while the Cabernet Merlot goes from strength to strength; indeed, I would rate it Australia's best.”
-James Halliday, 2003 Australia Wine Companion
A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.
Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.
A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.
In the Glass
From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.
The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.
Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.