2019 produced small yields, creating a natural wine of elegance, balance and power. The varietal blend is 87% Cabernet Sauvignon, 7% Merlot, 3% Cabernet Franc and 2% 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
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
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
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
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.
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Returns
- Sale price
- $140.00
- Regular price
- $140.00