We have been carefully refining our approach to making Chardonnay, with the result that our latest release is the most elegant wine that we have made from the great white variety of Burgundy. This elegance has not been achieved, however, at the expense of fruit depth and density. The 2004 Cullen Chardonnay is a great wine from every perspective. The fruit was produced using biodynamic techniques, which ensures that the wine naturally reflects the vineyard characteristics. The fruit was picked at perfect physiological ripeness at Baumés ranging from 12.4 to 13.7º, which is relatively low for an Australian Chardonnay.

Seventy percent of the wine was fermented using wild yeasts, which contributes to the subtle mouth feel of this wine. This component was matured for just five months in new French oak to ensure that, while oak still has an influence, it remains in the background. Thirty percent of the wine was prevented from undergoing malolactic fermentation, which facilitates the retention of both freshness and natural acidity. Furthermore, that acid retention means that acid is not now required to be added to this wine style.

“One of the pioneers of Margaret River which has always produced long-lived wines of highly individual style from the substantial and mature estate vineyards. Winemaking is now in the hands of Vanya Cullen; she is possessed of an extraordinarily good palate. The Chardonnay is superb, while I would rate the Cabernet Merlot as Australia’s best.” James Halliday