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    Cullen 'Rose Moon' Pet Nat 2017

    Cullen 'Rose Moon' Pet Nat 2017

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    A sparkling rosé is from the 2017 harvest and made of a blend of grapes grown on one of the best vineayrds in the world, with some of the best farming practices in the world, by one of the best winemakers in the world. Some of the fruit was picked on a full moon and the wine is a ‘rosé’ hence the name Rose Moon fitting Cullen's biodynamic philosophy. It is a “petillant naturel” based on the methode ancestrale way of creating a sparkling wine (the wine is bottled before the first fermentation is finished - trapping the bubbles/gasses created during fermentaion of the grapes sugars in to alcohol).
    A bright, quirky and utterly drinkable sparkling wine full of flavour. Find guava, strawberry, cherry undertones to small and taste the moreish mid palate sweetness . Clean and wonderfully refreshing finish. This or mass produced, insustrially farmed Champagne with a brand name?


    Cullen Wines of Wilyabrup is arguably Margaret River's most renowned producer. Cullen has been marching to the beat of it's own drum since inception. All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate. Vanya Cullen has been crafting world-class & award winning wines of distinction such as the Diana Madeline Cabernet Sauvignon Merlot which is made predominantly from Cabernet Sauvignon, Merlot, Petit Verdot, Malbec and Cabernet Franc in varying amounts.Grapes are harvested by hand on fruit and flower days according to the astrological calendar.


    If you haven't visited, you must. A rustic, deliciously salty, native eucalypt forest framed version of Australian coastal paradise. Whatever is farmed and harvested here, both from land or sea, is inevitably healthy, fresh and richly flavoured - idiosyncratic to this corner of Australia. Merely 3 hours drive south of Western Australia's capital Perth, the Margaret River wine region is a naturally beautiful area bordered by the Indian ocean which is a major geographic influence - a natural gem for keeping the grapes balanced and not over-ripe. This region produces some of the most profound & exciting wines in the world - genuinely world class. Producers here are farming and crafting wines in all sorts of styles worthy of discovering - traditional and age worthy to avant-garde and tumbler bound. Cabernet Sauvignon here is exceptional. Look to producers such as Cullen, Pierro, Si Vintners, (some new trendy, some the highest quality etc..). Local Knowledge: Drink at Settlers Tavern - one of the most exceptional wine list in the country.


    • Varieties

    • Vintage

    • Vegan


    Food Pairings & Recipe

    Food Pairing

    Orange blossom cake

    Orange blossom cake with Simon Johnson


    Orange Blossom Cake  100 g Le Conquerant unsalted butter, softened to room temperature, plus extra to grease moulds 1 tsp Mymoune Orange Blossom Water ½ cup La Perruche Cassonade 2 Kangaroo Island Eggs, room temperature preferred ½ cup Schulz Organic full cream milk, room temperature preferred 1 cup self raising flour ½ cup semolina  Glacé Icing  1 cup icing sugar 2 tbsp Schulz Organic full cream milk 1 tsp Mymoune Orange Blossom Water 3 tbsp crushed pistachio nuts, to garnish


    1. Preheat oven to 180C.
    Grease 12 x muffin tins with melted butter, set aside.
    2. Cream softened butter, sugar and orange blossom water in a large mixing bowl, until mixture is light & fluffy.
    3. Gently whisk together eggs and milk in a small mixing bowl until combined.
    4. Gradually add egg/milk mixture to the butter & sugar, stirring gently as you go, (mixture) might curdle if the eggs and milk are too cold.
    5. Add the semolina & flour into the batter and stir until combined.
    6. Fill each muffin tin until batter is evenly distributed across all.
    7. Bake for 25 mins in the oven until cakes are golden brown and cooked through.
    8. Allow cakes to cool before icing and decorating.

    Glacé Icing

    Add icing sugar to a small bowl and gently drizzle in milk & orange blossom water.
    Stir with a spoon until icing is lump free and smooth, or until it reaches a desirable pouring consistency.

    Gently spoon icing over the cooled cakes and garnish with pistachio nuts to decorate, before serving.

    Expand recipe

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

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    Sale price
    Regular price
    GST included.
    $48.99 per bottle