2006 KEVIN JOHN CHARDONNAY

  
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Kevin Cullen was a passionate believer in the quality of Margaret River as a wine region and particularly of its potential to become one of the great areas for both Chardonnay and Cabernet Sauvignon. He thus created the Cullen Wines International Chardonnay Tasting, now in its twenty third year, to enable the wines from Margaret River to be compared with the great Chardonnays produced in other prime locations elsewhere in the world. Kevin felt that the lessons learnt from these comparisons would help Cullen Wines optimise the quality of the excellent Chardonnay fruit that was grown on their vineyards. Cullen Wines have decided to recognise Kevin’s pioneering contribution to the elevation of its Chardonnay to prime status by naming this wine the “Kevin John” and thereby form a formidable twin with the Diana Madeline, the Cabernet Sauvignon blend named in honour of his wife.

 
 
     
Tasting notes   Reviews
     

The exceptionally cool weather in the summer of 2006, with daily temperatures never exceeding 23°C, led to the latest harvest of Chardonnay ever recorded at Cullen Wines. Although the cool ripening conditions produced very elegant and powerful chardonnay fruit with great natural acidity, it also led to very low yields. Indeed, the total production of Chardonnay in 2006 was approximately 50% below that of a typical vintage at Cullen Wines.
The quality of this Chardonnay reflects both the concentration of the fruit that resulted from the low yields and the use, for only the second year, of fruit grown entirely on the Cullen Wines own vineyards. Furthermore, the vines are now very well established, comprising one group planted over 30 years ago and another 20 years ago. The above factors, combined with the beneficial effects of a biodynamic approach to viticulture, have all contributed to the excellence and individuality of the Chardonnay produced in 2006 and to this wine even rivalling in quality even the great Chardonnay made in 2005.

The wine virtually made itself requiring neither the addition of artificial yeasts nor acid. The wine was matured in 6 months French oak, of which 50% was new.

Colour: Golden straw with green tinges
Bouquet: Complex amalgam of lemon, papaya, pineapple, honey, roast almond, nougat, vanillin oak and barrel ferment aromas
Palate: Tightly structured and with great depth, intensity and length. The youthful melon and lime fruit flavours are wonderfully silky and balanced by good acidity and just the right amount of oak
Cellaring: Drinking superbly already but has the potential to develop for a further 5 to 7 years
Food: Scallops, prawns, mild fish dishes, chicken and quail