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    Cullen 'Diana Madeline' 2018

    Cullen 'Diana Madeline' 2018

    Sale price
    $125.00
    Regular price
    $125.00

    'One of the best vintages since 2001' Vanya Cullen.

    2018 produced small yields, creating a natural wine of elegance, balance and power. The varietal blend is 79% Cabernet Sauvignon, 10% Merlot, 6% Cabernet Franc and 5% Malbec. Certified biodynamic and carbon negative the grapes were harvested over the fruit and flower days of the biodynamic calendar, including one full Moon fruit day for the Cabernet Franc and Merlot. Old vine Cabernet Sauvignon Houghton clones (8 different clones) were planted in 1971 on their own roots and are the backbone of the flagship Diana Madeline.

    The grapes were taken to tank, barrel and some amphorae for fermentation. Here they were fermented naturally without yeast or malolactic additions. They spend 14-27 days on skins before being gently basket pressed to barrel. The finished wine is aged in 80% biodynamic barrels of which 50% were new. Age for up to 50 years

    Region

    Specifications

    • Cellaring

      10+ Years
    • Varieties

      Cabernet Sauvignon Blend
    • Vintage

      2018
    • Alcohol Content

      13%
    • Farming Practice

      Biodynamic, Organic
    • Closure

      Screwcap
    • Bottle Size

      750ml

    Critic Reviews (2)

    Ray Jordan

    99 points | April 2020

    I've been waiting for this wine to be released, knowing how good the 2018 vintage was in Margaret River. In fact, it goes further than my lofty expectations. Super-concentrated deep blackcurrent, mulberry and dark plummy, chocolate flavours. There is an extraordinary brightness and vitality on the nose with exotic violet perfumes. Impeccably poised. A wine that will drink well into the second half of this century.

    I've been waiting for this wine to be released, knowing how good the 2018 vintage was in Margaret River. In fact, it goes further than my lofty expectations. Super-concentrated deep blackcurrent, mulberry and dark plummy, chocolate flavours. There is an extraordinary brightness and vitality on the nose with exotic violet perfumes. Impeccably poised. A wine that will drink well into the second half of this century.

    Gary Walsh

    97 points | March 2020

    Exquisitely perfumed and balanced Cabernet of perfect proportion and weight. Flowers, cherry, dark chocolate, spicy biscuit and lead pencils. Depth of fruit and concentration, yet still comes over as svelte and fine, with freshness and fragrance, earthy bass notes, a rich seam of graphite tannin, and a long resonant finish. It's a sensational vintage for Cullen Cabernet.

    Exquisitely perfumed and balanced Cabernet of perfect proportion and weight. Flowers, cherry, dark chocolate, spicy biscuit and lead pencils. Depth of fruit and concentration, yet still comes over as svelte and fine, with freshness and fragrance, earthy bass notes, a rich seam of graphite tannin, and a long resonant finish. It's a sensational vintage for Cullen Cabernet.

    Showing 1-2 of 2 reviews

    Biodynamic

    Food Pairings & Recipe

    Food Pairing

    Slow roast lamb shoulder

    Slow roast lamb shoulder with Simon Johnson

    INCREDIENTS

    Slow Roast Lamb Shoulder

    1.2-1.4kg Lamb Shoulder on the Bone
    110g Ortiz Anchovies in Olive Oil, reserve olive oil
    6-8 Fresh Rosemary Sprigs
    1 Garlic Bulb, halved lengthways
    6 French Eschallots, peeled & halved
    1 cup Dry Red Wine, plus an additional cup, if needed

    Vinaigrette

    1 cup Forvm Cabernet Vinegar 8 Years
    1⁄3 Spanish Onion, finely diced
    10 Fresh Mint Leaves, finely chopped
    Pons Summer Fresh Extra Virgin Olive Oil, as needed

    METHOD

    Preheat oven to 200C
    In a large roasting pan add the halved garlic bulb and eschallots
    Lay the lamb shoulder on top & score the lamb at 3cm intervals, (making sure) each cavity is deep enough to push a finger through
    Stuff each cavity with one anchovy fillet, pushing deep into the flesh. Add a small sprig of rosemary to each cavity.
    Tip the remaining contents of the anchovy tin, including oil & any additional anchovies into the bottom of the pan, place into oven & roast for 1hr.
    After an hour, reduce temperature to 180C. Add a cup of red wine over the base of the pan and cover with foil or a (lid) to roast for a further 1hr & 15 mins.
    Reduce temperature to 160C, cover lamb again and cook through for another 1 hr & 30 mins.
    Lamb should be fork tender, after cooking for 3 & 1/2 to 4hrs.
    If additional cooking time is required, add another cup of red wine and cover with foil or lid again (to prevent meat) from drying out and cook until tender.
    Remove lamb from oven and rest for 20 mins before serving, with vinaigrette on the side

    Vinaigrette

    Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.

    Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.

    Expand recipe

    Shipping & Returns

    Standard Delivery in Australia
    FREE for orders over $300 to east coast metro $9.00 per carton for orders under $300

    Estimated timeframe is 3 to 4 days with selected courier service. Regional areas may take longer. More information

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    Returns
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    Sale price
    $125.00
    Regular price
    $125.00
    GST included.
    $125.00 per bottle