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    Cullen 'Kevin John' Chardonnay 2019

    Cullen 'Kevin John' Chardonnay 2019

    Sale price
    $115.00
    Regular price
    $115.00

    Cullen's flagship 2018 Kevin John has been sourced from old chardonnay vines planted in 1976-1988. They are Gin Gin Clone, also known as the Old Wente Clone originally from UC Davis. They produced tiny yields of the best quality, certified biodynamic, carbon negative fruit. 100% natural malolactic fermentation and spent a total of 6 months in barrel. No filtering will age well for 20 years.

    Harvest took place from 29th January until 12th February with one pick on a Moon opposite Saturn Flower day, and the remaining fruit harvested on fruit and flower days according to the biodynamic calendar. The bunches were hand harvested, whole bunch pressed and the juice racked to barrel. The parcel of fruit from the Moon Opposite Saturn Harvest was fermented in concrete egg before ageing in puncheons. Of the remaining juice, 70% was fermented in puncheons and 30% in barriques, with 50% new oak.

    Region

    Specifications

    • Cellaring

      10+ Years
    • Varieties

      Chardonnay
    • Vintage

      2019
    • Alcohol Content

      13.5%
    • Farming Practice

      Biodynamic, Organic
    • Closure

      Screwcap
    • Bottle Size

      750ml

    Critic Reviews (2)

    Ray Jordan

    98 points | April 2020

    One of the most powerful and extraordinarily intense of this illustrious line. Power of lemon zest, stone fruit and lime. The palate is a powerhouse with a deep and concentrated middle extending urgently to a very long finish. Complex and layered with structure that will handle extended cellaring. One of the very best.

    One of the most powerful and extraordinarily intense of this illustrious line. Power of lemon zest, stone fruit and lime. The palate is a powerhouse with a deep and concentrated middle extending urgently to a very long finish. Complex and layered with structure that will handle extended cellaring. One of the very best.

    Gary Walsh

    96 points | March 2020

    Quite often, when I sit down to taste and write about wine, I think to myself what an odd profession this is, that I’ve somehow got myself into. But some days are better than others, that's for sure. The two things here that lift this wine above the pack are texture and length, and both are unquestionably impressive. There’s zing and chalk, intensity, and a lingering aftertaste. In among all that there's ripe lime, spicy oak, mint nougat, dried pear and cashew. Power delivered on rails of zesty acidity, a saline character, oak certainly present, but not overdone. It's the very model of a modern Chardonnay. It's a beauty.

    Quite often, when I sit down to taste and write about wine, I think to myself what an odd profession this is, that I’ve somehow got myself into. But some days are better than others, that's for sure. The two things here that lift this wine above the pack are texture and length, and both are unquestionably impressive. There’s zing and chalk, intensity, and a lingering aftertaste. In among all that there's ripe lime, spicy oak, mint nougat, dried pear and cashew. Power delivered on rails of zesty acidity, a saline character, oak certainly present, but not overdone. It's the very model of a modern Chardonnay. It's a beauty.

    Showing 1-2 of 2 reviews

    Biodynamic

    Food Pairings & Recipe

    Food Pairing

    Mustard chicken

    Mustard chicken with Simon Johnson

    INCREDIENTS

    Chicken Brick, or similar for roasting in the oven
    1 Chicken, whole
    500 g Risini Di Orzo, Benedetto Cavalieri
    1 Brown Onion, halved
    1.5 cups Bone Suckin Mustard Sauce
    1 Garlic bulb, halved
    12-15 Gordal Olives
    3 Simon Johnson Preserved Lemon, halved
    75 g Lescure Butter, cubed
    Sea Salt & Black Pepper, to taste
    Butcher's Twine, to truss chicken
    Flat leaf Parsley, to garnish

    METHOD

    NOTE: Wash and dry the chicken brick, set aside. The chicken brick will be baked in a cold oven to begin, so there's no need to preheat.
    Pat dry the chicken skin and truss the legs together using butchers twine
    Pour the dry Risini Di Orzo into the bottom of the chicken brick
    Add the brown onion and rest the chicken on top
    Pour over the Bone Suckin' Mustard Sauce and season generously with salt & pepper
    Add the garlic bulb, the Simon Johnson Gordal Olives and Preserved Lemons, arrange ingredients inside the chicken brick to nestle against the meat
    Add the cubes of butter, again tucking them in around the ingredients
    Cover with lid and place into a cold oven. Roast at 180C for 1 &1/2 hrs
    Remove the lid and check the chicken is golden brown, before turning off the heat. Add an extra 5 mins under a high heat to brown & crisp the skin (if needed)

    Rest chicken inside the oven for 20 mins before serving
    Serve chicken with the baked risini, green olives and a little chopped parsley

    Expand recipe

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    Sale price
    $115.00
    Regular price
    $115.00
    GST included.
    $115.00 per bottle