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Flat front label of wine

Cullen Mangan 2002

Bordeaux Red Blends from Australia
    0% ABV
    • JH94
    • JH94
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    Winemaker Notes

    "Full red with a ruby edge. Spicy, earthy aromas of black cherry, berries and plum, with restrained cedary, chocolatey oak. Smooth and polished, with harmonious, slightly earthy flavors of cassis, plum and cherry complicated by cinnamon spice and easily handling its creamy oak. This should make delightful drinking now or later."
    -IWC

    Critical Acclaim

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    Cullen

    Cullen

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    Cullen, Australia
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    A founding winery of Margaret River, established by Diana and Kevin Cullen in 1971. It is now regarded as one of Australia’s greatest estates, producing what many critics believe to be the country’s definitive Cabernet Sauvignon/Merlot blend. The white wines (both Chardonnay and Sauvignon Blanc/Semillon) are also regarded among the nation’s best.

    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

    Australia

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    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.

    Bordeaux Blends

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    One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

    In the Glass

    Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

    Perfect Pairings

    Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

    Sommelier Secret

    While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

    YNG172524_2002 Item# 62867