Monday, February 6, 2012

Cullen 2010 Cullen Vineyard Sauvignon Blanc Semillon

Read the winery's tasting notes and you'll find references to the beneficial effects of biodynamic viticulture that are almost guaranteed to create debate between enthusiasts and sceptics, but it's impossible to deny the presence of something special in this 12% alc/vol number.

Not knowing anything about such matters I'm probably better off leaving them alone, but I can't help feeling people who are going to go to the trouble of ensuring they're following Steiner's principles down to the impeccably crossed ts and immaculately dotted is are probably guaranteed to turn out a quality product regardless of whether biodynamics actually deliver. If you micromanage to this degree you're going to come out way ahead of the just bung some chemicals on the vines and hope for the best mob.

Check the available details closely and you see we're talking grapes  picked at various degrees of ripeness (between 9.7 and 12.2 baume) over a number of different days (picking for the flavour components rather than a well, it's sort of ready now, let's get it off) and you're going to end up with (and I'll admit I'm guessing here) a number of different parcel that are going to be micromanaged to within an inch of their vinous lives.

And if that process delivers something as good as this, that's absolutely fine with me. Loved this one and will be back for more.

Cullen 2010 Cullen Vineyard Sauvignon Blanc Semillon (5* $35) 66% sauvignon blanc and 34% semillon combine to deliver a package that's almost seamlessly integrated and delivers plenty to savour and speculate about. A hint of this? A tad of that? among the herbal citrus on the nose and across the palate. Not, I think a wine for food since the food flavours will get in the way. Open it early, savour as an aperitif and then throw in the fresh seafood as you hit the end of the bottle. At 12% you're not going to be absolutely stonkered by that stage, but you'll be absolutely well disposed towards the world at large. A dozen oysters or a couple of fresh red spot prawns with the last glass would work well for me. Outstanding as long as your palate can handle subtle and you're not throwing in distractions in the food line.

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