2002 SAUVIGNON BLANC SEMILLON

  
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Until recently, Cullen made a Semillon, a Sauvignon Blanc and a blend of the two. A recent decision to rationalise the range has left just the blend in the stable.

The usual proportion is 70% Sauvignon Blanc and 30% Semillon. The two varieties are vinified separately. The Sauvignon Blanc is barrel fermented in new French oak for 6 months, while the Semillon is tank fermented. In recent years the introduction if wild yeasts and a little Chardonnay has pushed the wine into another dimension of complexity and texture.

  
 
     
Tasting notes   Reviews
     

The wine illustrates very clearly why the Cullens regard 2002 as one of the greatest vintages for their wine varieties, and particularly for Sauvignon Blanc and Semillon. The intensity of the fruit is related in part to the low yields, which resulted from the uneven bud burst that was an outcome of a particularly dry and warm winter in 2001. However, the quality of the fruit also reflects the ideally cool and even temperatures that extended throughout the growing season and right up to harvest. Furthermore, the retention of high acid levels meant that there was no need to add acid and as a consequence, the wine has an especially supple mouth feel.

Remarkably, the fruit was physiologically ripe and contained great flavours over the full range of Baumés (12-14º) at which it was picked. Eighteen percent of the fruit was fermented using wild yeast. While approximately two thirds of the Sauvignon Blanc was fermented in new barrels, the other one third and all of the Semillon were tank fermented. Fifty six per cent of this wine has been fermented in new French barriques and left on lees with barrel stirring for 5 months. The 2002 Sauvignon Blanc Semillon is a blend of 82% Sauvignon Blanc and 18% Semillon.

Colour: Straw with green tinges
Bouquet: Combines intense fresh guava and fijoa fruit aromas with varietal gunflint
Palate: Complex, multi-flavoured, concentrated and persistent fruit flavours, with the attractive gunflint character flowing through from the bouquet
Cellaring: Delicious at present, but will develop for at least a further five years
Food: Oysters, crustaceans, fish and mild Asian dishes
 

Ray Jordan's Guide to Wine 2003/2004

An attempt at something more complex and interesting than just simply pairing these two off in the same bed. The spicy little extra? Nearly half has been fermented in French barriques and then stirred for another five months, adding an extraordinary complexity and palate texture. Wild yeast has yielded some complexity and mouth feel. This is an exciting wine. 93/100

Ray Jordan , The West Magazine
October 25, 2003

This is an attempt to do something more complex and interesting than simply put these two in the same bed. A little bit extra has been added to spice things up - nearly half has been fermented in French barriques, then stirred for another five months. It's added an extraordinary complexity and palate texture. Wild yeast has added some complexity and mouth feel. This is an exciting wine.

West Coast Magazine
May - June 2003

Brilliantly complex with intense lychee, Asian and tropical fruit flavours and super persistence, this is one for serious aficionados. Try it, it’s the “Grange” of the style, meaty but supple mouth-feel and especially multi-flavoured. The best example of the blend this panel has come across.