{"title":"cabernet","description":"","products":[{"product_id":"balgownie-estate-bendigo-cabernet-sauvignon-2015","title":"Balgownie Estate Bendigo Cabernet Sauvignon 2015","description":"\u003cp\u003eBalgownie Estate was established by the now legendary winemaker Stuart Anderson in 1969. At the time, it was the first vineyard planted in the Bendigo district in more than 80 years. The 33 hectare vineyard is situated on a gentle slope overlooking Myer's Creek at Maiden Gully. This superb site of alluvial soil has major plantings of cabernet sauvignon and shiraz. Cabernet sauvignon was always, and still is, the flagship grape at Balgownie.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This is a classic Balgownie Cab, showing that trademark Bendigo generosity of flavour. Bold flavours but with an ageless balance to it, and not overripe in the slightest. I don't need more Cabernet in my cellar but I'd have a bottle of this.\"  Andrew Graham\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Garnet colour with a tease of tawny. This needs a good swirl once liberated - blueberries and cranberries, savoury oak. \u003c\/span\u003eIt's fresh and poised on the palate, with a tease of sweetness (raspberry) tempered by crunchy, red cherry acidity and a soft oak frame. Limitless potential.\u003cspan data-mce-fragment=\"1\"\u003e Drink 2019 – 2039.\" \u003cstrong\u003e Nick Butler, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There's no doubting the charm of Balgownie Cabernet in a good vintage. You get boldness, weight and impact, but it never feels overwhelming, and they live forever. This is a classic Balgownie Cab, showing that trademark Bendigo generosity of flavour, delivered at 13.6% alcohol. Cedar, lead pencil character is classically, welcomingly varietal and backed by a core of rich and dense blackberry. It's all tipped off with surprisingly fine, not burly, tannins. Bold flavours – we're still in full-bodied red territory, but with an ageless balance to it, and not overripe in the slightest. Yes. Best drinking: Now to twenty years easy. Would I buy it? Yes, quality. I don't need more Cabernet in my cellar but I'd have a bottle of this.”\u003cstrong\u003e  Andrew Graham, Oz Wine Review – 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\"\u003c\/em\u003eAverage vine age is 47 years. When Balgownie cabernet is good, it's good. Here it is. Certainly varietal, pumped up with flavour, regional, lengthy, sturdy and commanding. All these descriptors are true, and what more could you ask. Gum leaves infused through blackcurrant, dust splashed across dark chocolate. Big folds of tannnin.It's good now but it has a decade or two up its sleeve\u003cspan data-mce-fragment=\"1\"\u003e. Drink : 2019 – 2034+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Immensely and immediately approachable with of the varietal flavours at play from cassis and blackcurrants, warm earth, saltbush and attractive slippery oak too. \u003c\/span\u003eMedium-bodied, tooth-coating tannins and enough oomph to last another decade or so but don't overlook it now\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJane Faulkner – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BalgownieEstateBendigo_1024x1024.png?v=1671608354\" alt=\"Balgownie Estate Bendigo Vineyard\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Balgownie Estate was one of the pioneers of commercial winemaking in the Bendigo Region, first planting vines in 1969. Established by the now legendary winemaker Stuart Anderson in 1969, Balgownie Estate was the first vineyard planted in the Bendigo district in more than 80 years. The emergence of Balgownie Estate as a serious red wine producer in the 1970's led to the rapid expansion of the central goldfields wine growing region and was a significant player in the rebirth of the Victorian wine industry. \u003c\/p\u003e\n\u003cp\u003eThe 33 hectare vineyard is situated on a gentle slope overlooking Myer's Creek at Maiden Gully. This superb site of alluvial soil has major plantings of cabernet sauvignon and shiraz with smaller amounts of pinot noir, chardonnay, merlot, cabernet franc, petit verdot and viognier. The conditions for premium wine grape growing are ideal with long hot summer days ameliorated by very cool overnight temperatures. This allows optimum ripeness while retaining that vital core of acidity. \u003c\/p\u003e\n\u003cp\u003eBalgownie Estate at Bendigo has long occupied a soft spot in my heart. Aside from the fact that central-western Victoria is where I grew up, the wines of Stuart Anderson were among the first wines of the Victorian renaissance that excited me. Anderson produced his maiden vintage in 1972. \u003c\/p\u003e\n\u003cp\u003eIt was the first vineyard planted in the district for more than 80 years and inspired a burst of activity that has sadly not been sustained in recent times, perhaps because Bendigo is rather dry and a little too warm for the fashionable varieties of the day such as pinot noir and sauvignon blanc. But it is an excellent vineyard—and region—for the fuller-bodied red varieties and cabernet sauvignon was always the flagship grape at Balgownie. Most of the activity in the Bendigo region these days is in the south of the region, around Harcourt. \u003c\/p\u003e\n\u003cp\u003eAs Anderson became more interested in pinot noir, and the cooler Victorian regions especially Macedon Ranges, he engineered a buy-out of Balgownie by Mildara Blass, under whose ownership Balgownie was sadly neglected. But it is now flourishing under private ownership, and in the 21st century has been reinvented with a Yarra Valley property including a restaurant and accommodation. It produces a fine range of Yarra Valley wines. Unhappily, the restaurant burnt down in 2020 in what has been termed the burnt icing on the COVID cake. There was AUD $3.5 million in damage, but rebuilding is underway. \u003c\/p\u003e\n\u003cp\u003eThe Bendigo property, which also now has a restaurant, is owned by a Hong Kong investor and the Yarra Valley property is owned by a company listed on the Hong Kong stock exchange. \u003c\/p\u003e\n\u003cp\u003eWinemaker across the portfolio is Tony Winspear, who has been at Balgownie since 1994 when he started his career as a vineyard and cellar hand. He studied while on the job—an external winemaking degree from Charles Sturt University - and became assistant winemaker in 2005 and chief winemaker in 2012.\"  \u003cstrong\u003eHuon Hooke, The Real Review\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694604529,"sku":"","price":49.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/balgownie-estate-cabernet-sauvignon-2015_c67b03c4-651f-420f-8e56-14997c2cb4bc.jpg?v=1747629172"},{"product_id":"balnaves-cabernet-sauvignon-2008","title":"Balnaves Cabernet Sauvignon 2008","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Balnaves vineyard comprises twelve blocks of Cabernet Sauvignon vines of varying acreage and vine age, the oldest planted in 1975. These blocks are divided again into smaller parcels of between one and two hectares, following soil types and topography, with approximately forty Cabernet Sauvignon fermentations being conducted each vintage. The best of these ferments are set aside during vintage for the Balnaves Cabernet Sauvignon and in outstanding years, the Balnaves The Tally Reserve Cabernet Sauvignon. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Full bodied, but fresh and lively with positive structural fine grained tannins and plenty of length.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep rich red, red tinge. Fine aromas of ripe cassis, liquorice and spicy leather combine with fine smokey French oak. Somewhat closed at this stage but tightly packed and balanced. Medium to full bodied, with a solid fruit core that is ripe and defined and runs through the palate from start to the fine grainy tannin finish. A very fine vintage 2008 wine with excellent tannin, flavour and balance. Hold.\" \u003cspan\u003e \u003c\/span\u003e\u003cb\u003eBalnaves\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Bright purple-crimson; \u003c\/span\u003ea more classic Balnaves style, although very intense and long\u003cspan data-mce-fragment=\"1\"\u003e; cassis and blackcurrant fruit has an intriguing web of spice, briar and leather underlying the primary fruit; it has literally devoured the French oak in which it spent 16 months, and has excellent tannins. ProCork. 14.5% alc. Drink Now - 2033 \"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rich smelling wine, but has a certain freshness and vigour, which from what I've tasted to date, seems be a trait of the 2008 Coonawarra vintage. Fruit profile would best be described as being like blackberries and dark cherries and there's dark chocolate, toasty spiced vanilla oak with a little mint and sweet leather. \u003c\/span\u003eFull bodied, but fresh and lively (perhaps too much so at this stage as the acidity looks a bit too enthusiastic and nippy), with positive structural fine grained tannins and plenty of length - no holes along the way. Needs time for the acidity to settle (and I wish there was less of it) but, minor quibbles aside, an impressive wine\u003cspan data-mce-fragment=\"1\"\u003e nonetheless. Drink : 2014 - 2020+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Balnaves_1024x1024.png?v=1672012489\" alt=\"Balnaves Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eBalnaves of Coonawarra is a small family-owned winery, in the heart of the Coonawarra Wine Region. Doug Balnaves established the vineyard in 1975 and 2.5 ha of Cabernet Sauvignon and 2.5 ha of Shiraz were planted on the rich terra rossa soils. \u003cspan data-mce-fragment=\"1\"\u003eSince those first plantings the Balnaves vineyards have grown steadily and today Balnaves have over 70ha of high-quality estate vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1990 siblings Kirsty and Pete Balnaves joined the family company and the first Balnaves wines were produced on a contract basis at a neighbouring winery. These days, Doug is General Manager, while Kirsty is the Business Manager and Peter runs the vineyard. In 1995 the family was joined by winemaker Pete Bissell and in 1996 their state-of-the-art 1000 tonne winery, designed and supervised by Pete, was completed.  \u003c\/p\u003e\n\u003cp\u003eIn 1998 the first vintage of their flagship wine, the Balnaves The Tally Reserve Cabernet Sauvignon was produced. The 2004 Tally won Jeremy Oliver's Wine of the Year in 2007. In 2008 the winery was named James Halliday's Winery of the Year and they have been awarded five stars by Halliday for 17 consecutive years. \u003c\/p\u003e\n\u003cp\u003eBalnaves' success has in no small part been due to Pete Bissell, who celebrated 25 years as senior winemaker in 2020. Pete received numerous accolades over that time, including winning the Qantas\/Gourmet Traveller Winemaker of the Year in 2005. Pete retired in July 2020 and assistant Winemaker Jacinta Jenkins took over as Senior Winemaker.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/h3\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694702833,"sku":"","price":56.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/balnaves-cabernet-sauvignon-2008.jpg?v=1695620869"},{"product_id":"balnaves-cabernet-sauvignon-2007","title":"Balnaves Cabernet Sauvignon 2007","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Balnaves vineyard comprises twelve blocks of Cabernet Sauvignon vines of varying acreage and vine age, the oldest planted in 1975. These blocks are divided again into smaller parcels of between one and two hectares, following soil types and topography, with approximately forty Cabernet Sauvignon fermentations being conducted each vintage. The best of these ferments are set aside during vintage for the Balnaves Cabernet Sauvignon and in outstanding years, the Balnaves The Tally Reserve Cabernet Sauvignon.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It's full bodied and very dense with rich chocolate and blackcurrant flavours - concentrated and strong. No shortage of length or intensity. A brooding and moody Balnaves.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2007 Balnaves Cabernet Sauvignon was sourced from two blocks; the Dead Morris and Quarry Vineyards. The wine spent 16 months in tight-grained French oak from, Seguin Moreau, Saury, Taransaud and St Martin cooperages. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Vintage 2007 saw unprecedented frosts over Southern Australia. Our best vineyards were fortunately not affected.The 2007 Cabernet Sauvignon is deep rich red in colour, the nose is perfumed with aromas of ripe cassis, liquorice, and some spicy notes, with subtle vanillan oak. The palate is lean and structured with tight cassis fruit and firmer tannins from a cooler year. This wine will reward careful cellaring. Hold.\"  \u003cb\u003eBalnaves\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A classic dark, precisely balanced and integrated Balnaves style, with a deep, heady bouquet of cassis, violets, blackberries and plums knit with sweet cedar\/cigarboxy oak. Savoury, smooth and fine-grained, it's vibrant, dark and mineral, opening to reveal layers of sweet, ripe fruit and smoky, polished cedar\/vanilla oak luxuriantly supported by firm, silky-fine tannin\u003cspan data-mce-fragment=\"1\"\u003e. YTD 2019-2027+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Intense Coonawarra fruit, with amazing purity and poise; polished cassis and redcurrant combine effortlessly with the fine oak framework; full-bodied, dark and dense, with layered fruit coursing along the palate, harmoniously mingling with the fine-grained tannins\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Goodness me, some of these 2007 vintage wines are very concentrated. Here's another one that needed at least a day's breathing (in bottle) before coming round. \u003c\/span\u003eBeautiful smelling wine - blackberry, Cassis, licorice and cedar wood with a light floral perfume. It's full bodied and very dense with rich chocolate and blackcurrant flavours - concentrated and strong. The tannins grip firmly, initially with a black tea bitterness to them, but given time do relax somewhat and settle back into the wine. No shortage of length or intensity. A brooding and moody Balnaves\u003cspan data-mce-fragment=\"1\"\u003e. Drink : 2014 - 2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Balnaves Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Balnaves_1024x1024.png?v=1672012489\"\u003e\u003c\/p\u003e\n\u003cp\u003eBalnaves of Coonawarra is a small family-owned winery, in the heart of the Coonawarra Wine Region. Doug Balnaves established the vineyard in 1975 and 2.5 ha of Cabernet Sauvignon and 2.5 ha of Shiraz were planted on the rich terra rossa soils. \u003cspan data-mce-fragment=\"1\"\u003eSince those first plantings the Balnaves vineyards have grown steadily and today Balnaves have over 70ha of high-quality estate vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1990 siblings Kirsty and Pete Balnaves joined the family company and the first Balnaves wines were produced on a contract basis at a neighbouring winery. These days, Doug is General Manager, while Kirsty is the Business Manager and Peter runs the vineyard. In 1995 the family was joined by winemaker Pete Bissell and in 1996 their state-of-the-art 1000 tonne winery, designed and supervised by Pete, was completed.  \u003c\/p\u003e\n\u003cp\u003eIn 1998 the first vintage of their flagship wine, the Balnaves The Tally Reserve Cabernet Sauvignon was produced. The 2004 Tally won Jeremy Oliver's Wine of the Year in 2007. In 2008 the winery was named James Halliday's Winery of the Year and they have been awarded five stars by Halliday for 17 consecutive years. \u003c\/p\u003e\n\u003cp\u003eBalnaves' success has in no small part been due to Pete Bissell, who celebrated 25 years as senior winemaker in 2020. Pete received numerous accolades over that time, including winning the Qantas\/Gourmet Traveller Winemaker of the Year in 2005. Pete retired in July 2020 and assistant Winemaker Jacinta Jenkins took over as Senior Winemaker.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694768369,"sku":"","price":56.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/balnaves-cabernet-sauvignon-2007.jpg?v=1695620726"},{"product_id":"balnaves-the-tally-reserve-cabernet-sauvignon-2005","title":"Balnaves The Tally Reserve Cabernet Sauvignon 2005","description":"\u003cp\u003eThe Balnaves vineyard comprises twelve blocks of Cabernet Sauvignon vines of varying acreage and vine age, the oldest planted in 1975. These blocks are divided again into smaller parcels of between one and two hectares, following soil types and topography, with approximately forty Cabernet Sauvignon fermentations being conducted each vintage. The best of these ferments are set aside during vintage for the Balnaves Cabernet Sauvignon and in outstanding years, the Balnaves The Tally Reserve Cabernet Sauvignon. \u003c\/p\u003e\n\u003cp\u003eThe fruit for the 2005 The Tally was sourced from two blocks, the Dead Morris vineyard (77%) and the Walker vineyard (23%). Three French coopers provided oak casks – Taransaud, Seguin Moreau and St Martin.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Intense, tightly coiled and packed full of energy. A mighty Coonawarra cabernet and yes, it's well worth the money.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2005 Tally has a deep red-purple tinge. This is a huge wine, big rich ripe fruit, liquorice and anise notes, spice complex and dense. The palate is big and rich, full-bodied ripe fruit with solid tannins and structure. The tannins need time to soften as this wine has less long maceration than normal. As with the Cabernet Sauvignon 2005 should age very well. Hold.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBalnaves\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep purple-red; an incredibly powerful and expressive bouquet, the luscious but tightly framed blackcurrant, cassis and French oak precisely fulfilling the promises of the bouquet. Drink Now-2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Super wine\u003cspan data-mce-fragment=\"1\"\u003e. Powerful, ripe and concentrated, packed full of dense blackberry and chocolate flavours and fortified by a wall of fine, powder-like tannin. It's a modern day interpretation of the Coonawarra style and it works beautifully. \u003c\/span\u003eThe 2004 version of this was magnificent, and I can't see any qualitative difference between the two vintages on this showing\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2014-2024.\" +.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrant Dodd, The Wining Pro – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"I tasted this wine over three days and it showed no signs of tiring. A complex mix of red and black berries, blackcurrant, licorice, earth and lots of spicy clove and cedar oak with a touch of cooling menthol. On the palate full bodied with red and black berry, cassis, dark chocolate and tobacco flavours backed with a large helping of high quality cedar oak. Intense, tightly coiled and packed full of energy with very strong but ripe tannins and a long tannic finish. A mighty Coonawarra cabernet and yes, it's well worth the money. Drink : 2014 – 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, Winorama - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A powerful and savoury cabernet whose deep, dark, rather closed and tight-fisted aromas of black fruits, dark chocolate and dried herbs reveal a meaty aspect. Its long and finely honed palate marries deep, bright and dark-fruited cabernet flavour with assertive but balance smoky and cedary oak and a frame of fine, firm and powdery tannin. It finishes very long indeed, with slightly herbal undertones of mint and menthol, plus a marginally baked note at the back of the palate. A very good wine indeed despite a slight rawness that just lacks the even ripeness and regal structure of the 2004 vintage. Drink 2013-2017+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Coonawarra's modern flagship\u003cspan data-mce-fragment=\"1\"\u003e? Only released in vintages meriting attention, this is a benchmark for a classic Australian wine type. Lovely concentration is offset by finesse and a delicious core of tangy, blackcurrant cabernet character dressed elegantly in cedary oak. It's sumptuous but not heavy, deliciously tangy, fine and long. \u003c\/span\u003eGreat\u003cspan data-mce-fragment=\"1\"\u003e. Ageing? 10 years or more.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRalph Kyte-Powell, Epicure Uncorked  ★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Balnaves_1024x1024.png?v=1672012489\" alt=\"Balnaves Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eBalnaves of Coonawarra is a small family-owned winery, in the heart of the Coonawarra Wine Region. Doug Balnaves established the vineyard in 1975 and 2.5 ha of Cabernet Sauvignon and 2.5 ha of Shiraz were planted on the rich terra rossa soils. \u003cspan data-mce-fragment=\"1\"\u003eSince those first plantings the Balnaves vineyards have grown steadily and today Balnaves have over 70ha of high-quality estate vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1990 siblings Kirsty and Pete Balnaves joined the family company and the first Balnaves wines were produced on a contract basis at a neighbouring winery. These days, Doug is General Manager, while Kirsty is the Business Manager and Peter runs the vineyard. In 1995 the family was joined by winemaker Pete Bissell and in 1996 their state-of-the-art 1000 tonne winery, designed and supervised by Pete, was completed.  \u003c\/p\u003e\n\u003cp\u003eIn 1998 the first vintage of their flagship wine, the Balnaves The Tally Reserve Cabernet Sauvignon was produced. The 2004 Tally won Jeremy Oliver's Wine of the Year in 2007. In 2008 the winery was named James Halliday's Winery of the Year and they have been awarded five stars by Halliday for 17 consecutive years. \u003c\/p\u003e\n\u003cp\u003eBalnaves' success has in no small part been due to Pete Bissell, who celebrated 25 years as senior winemaker in 2020. Pete received numerous accolades over that time, including winning the Qantas\/Gourmet Traveller Winemaker of the Year in 2005. Pete retired in July 2020 and assistant Winemaker Jacinta Jenkins took over as Senior Winemaker.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694833905,"sku":"","price":135.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/balnaves-the-tally-reserve-cabernet-sauvignon-2005.jpg?v=1698965938"},{"product_id":"bowen-estate-cabernet-sauvignon-1999","title":"Bowen Estate Cabernet Sauvignon 1999","description":"\u003cp data-mce-fragment=\"1\"\u003eA classic Bowen Cabernet from a great year in Coonawarra – the '99 Coonawarras are generally looking much better than the much heralded '98s, a bit like the 91s compared with the '90s (for those of you who can remember, the '91s were ridiculed when released, coming as they did after the fruit forward '90s. But how the ugly duckling has blossomed and left its older sibling in the shade).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDoug Bowen rates this vintage as one of the best of the last decade, on a par with the 1996 and 1990.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"A perfectly balanced wine with a palate of sweet cassis, a terrific complexity of other flavours and a long liquorice finish.  It has ample body, harmonious complexity and can best be described as a very clean wine.\"  Ric Einstein\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very deep colour with rich ruby hues. The wine has a delightful nose with lots of berries and a touch of liquorice. The palate is young yet intense, showing great flavour and softness, the hallmark of a great Coonawarra Cabernet. The strong berry fruit flavours complement the oak flavours and tannins. The palate is very long and finishes soft with a lingering finesse.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBowen Estate\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium red-purple; the bouquet has an elegant mix of cedary and blackberry aromas, the medium-bodied palate following down the same path, replete with ripe tannins and a long finish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday – 90 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep crimson. Intense dark chocolate\/liquorice aromas with malty\/mocha oak. Dense wine with chocolate savoury nuances, touches of iodine\/seaweed, fine pronounced tannins finishing quite grippy and tight.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAndrew Caillard MW \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThe nose shows cedar, rich cassis, liquorice and some green tea.  Great use of oak, fine grain smooth tannins, the pure and distinct fruit produce a perfectly balanced wine with a palate of sweet cassis, a terrific complexity of other flavours and a long liquorice finish.  It has ample body, harmonious complexity and can best be described as very clean wine.  It should peak somewhere after 2006 and I rated it as \u003c\/span\u003eExcellent with **** for value.\u003cspan data-mce-fragment=\"1\"\u003e I purchased a six-pack.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRic Einstein, www.torbwine.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bowen Estate Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BowenEstate_1024x1024.png?v=1673439070\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBowen Estate is one of the iconic Coonawarra wineries.  Family-owned and operated, it celebrated its 40th vintage in 2015. Regional veteran Doug Bowen has handed over the winemaking responsibilities to daughter Emma and has 'retired' to the position of viticulturist.\u003c\/p\u003e\n\u003cp\u003eBowen Estate produces Cabernet Sauvignon, Shiraz and Chardonnay. They are estate grown in clonally planted heritage vineyards and hand crafted, traditionally made wines. They are individually hand-pruned ensuring each one produces maximum quality; this enables Doug Bowen to restrict the crop size resulting in wines that are full bodied with great depth of colour and longevity. In the winery, daughter Emma, crafts wines using these grapes which have been machine harvested and then crushed within an hour of harvesting. Fermented at cool temperatures, the Cabernet Sauvignon is quietly aged in French Oak whilst the Shiraz is in American Oak barriques. One-third new oak is used each year and after 18 – 20 months in wood the wine is bottled awaiting release.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696275697,"sku":"","price":67.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bowen-estate-cabernet-sauvignon-1999.jpg?v=1695788756"},{"product_id":"brown-brothers-patricia-cabernet-sauvignon-2002","title":"Brown Brothers Patricia Cabernet Sauvignon 2002","description":"\u003cp\u003e\u003cspan\u003eThe Patricia wines are made in honour of the family matriarch Patricia Brown who dedicated 60 years of her life to Brown Brothers. First produced in 2003, they are Brown Brother's flagship wines and celebrate her bold and generous spirit. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A very impressive, tightly packed, elegant cabernet sauvignon with mocha and dark berry aromas. Concentrated all round, with superior power and length. A classic in the making.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2002 Patricia Cabernet Sauvignon has flavour intensity and fine tannin structure. Full physiological grape ripeness of this outstanding vintage season has highlighted varietal berry and cassis characters. French oak was used for its contribution to the tannin profile of the wine, and its subtle wood complexity. The 2002 Patricia Cabernet continues the success of two King Valley vineyards with 36% from Politini and 15% Ray vineyard fruit. Another outstanding vineyard site in North East Victoria is the Gentle Annie vineyard in the Dookie Hills, which has contributed 28%, providing mid-palate flesh and structure. A small percentage of fruit from the new Serengale vineyard in the Beechworth hills and a dash (8%) of Petit Verdot has achieved classic structure and balanced flavours. This wine presents a saturated, red-black colour with enormous richness and concentration. The nose demonstrates ripe characters of red currants and cassis combined with the subtleties of a wine handled with French oak. The palate is concentrated and rich with good length of flavour and well structured acid and firm tannins.\"  \u003cstrong\u003eBrown Brothers\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\" A wine to challenge Grange... The Brown Brothers Patricia range is a definite for any cellar. The 2002 cabernet sauvignon and shiraz and the recently released 2003 chardonnay and pinot noir chardonnay brut are great value and stunning quality. We recently had all four at a 50\u003csup data-mce-fragment=\"1\"\u003eth\u003c\/sup\u003e birthday party and they all shouted 'look at me' among some great wines. It was the cabernet, however, that stole the evening. Drinking it after a few bottles of aged Grange, it may have been its youth or perhaps the change in grape variety or the food mix. Whatever, the Brown's knocked the socks off everybody.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSweet cassis dominates the nose as one expects of a wine that is broodingly black\/red oin colour, but it is the concentration of intense depth of fruit flavour, subtle hints of oak and the balance of the fruit with the acidity that is so striking. I could be easily tempted to drink it all now, but restraint will be exercised as this, like the shiraz and the chardonnay, will get better and better over the next decade. These wines made me realise that the concept of second-tier icon wines is nonsense – these are great wines that are still affordable. Get some while you still can.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeff Gordon, City Weekly\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A very impressive, tightly packed, elegant cabernet sauvignon with mocha and dark berry aromas. Concentrated all round, with superior power and length. A classic in the making.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHuon Hooke, Gourmet Traveller Wine -\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e95 points  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"One of the most common questions asked of a wine writer concerns selecting a great red wine as a birthday or other special occasion present and I for one am always happy to make a fellow winelover happy. For at least this purpose, if not for your own personal indulgence, consider the currently available Patricia cabernet. It's a cooler climate N.E. Victoria blend and \u003c\/span\u003eit's sensational, the sort of wine which would fetch well over $100 out of Napa Valley or Bordeaux. \u003cspan data-mce-fragment=\"1\"\u003eSublime cabernet, deep and long, substantial yet balanced, with an inner core of fruit flavour graced by fine tannin.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003ePerfect for that special occasion\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e!\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePaddy Kendler, The Herald Sun  \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This premium cabernet is a tribute to Patricia, the much-loved Brown family matriarch who died last September. It's a worthy memorial, a dense wine full of liqueurish, black currant fruit, black olive, minty complexity and definite charry oak. The full-bodied palate has great depth and persistence with a firm foundation of ripe tannins: Ageing: Drink over 10 years. Food idea: Roast leg of lamb with baked winter vegetables.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell, Epicure Uncorked  ★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eShining black-red, dense and youthful looking. Savoury, meaty oak aromas with an overlay of sweet vanilla and berries. Cedary oak in the palate with mint, red fruits, liquorice, leather, tar, cedar and tobacco. A hugely concentrated, dry, youthful wine that needs a big glass to reveal its true power and elegance that is hinted of on the succulent aftertaste.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSue Courtney, www.wineoftheweek.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA firm, minty Victorian cabernet that should develop elegance and complexity with age. Its lightly dusty and herbal aromas of cassis, violet, sweet vanilla and chocolate oak precede a smooth and oaky palate of full to medium weight whose vibrant berry flavours are tightly wound around drying and astringent tannins. Drink 2014-2022.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 93 points\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eThe Patricia range\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Brown Brothers: The Patricia range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_ThePatriciarange_2_1024x1024.png?v=1695626404\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_ThePatriciarange_2_1024x1024.png?v=1695626404\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"For 20 years we've paid homage to Patricia with the annual release of her namesake wines. To celebrate her bold and generous spirit, we released our flagship Patricia range in 2003. And just like our memory of her, these wines are distinctly unique and full of life – built upon the core family values that have been passed down through generations.\u003c\/p\u003e\n\u003cp\u003ePatricia was only slight in stature, but she made up for it with her tenacious spirit. Our matriarch and driving force behind the growth, prosperity, and culture at Brown Brothers, Patricia was an inspiration to all who knew her.\u003c\/p\u003e\n\u003cp\u003eNanna was also the unofficial CEO. Hands down. She was the tea lady, the mail lady, and she welcomed everyone who visited the winery with open arms. She was the people and culture manager before roles like this even existed!\"  \u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBrown Brothers\u003c\/strong\u003e\u003c\/span\u003e \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_PatriciaBrown_1024x1024.png?v=1695627108\" alt=\"Patricia Brown\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBrown family matriarch Patricia Brown\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTen years ago, a small, frail woman in her 88th year was ushered into the Brown Brothers boardroom, where members of the board and the large Brown winemaking family had a plan to share with her.\u003c\/p\u003e\n\u003cp\u003eJohn Graham Brown (all the Brown men with John as a first name - and there have been many - are called by their first two given names) says the idea was raised by his daughter Cynthia, the first woman to be born into the Brown family in 66 years.\u003c\/p\u003e\n\u003cp\u003e''Mum,'' he said, ''we'd like to name a range of wines after you.''\u003c\/p\u003e\n\u003cp\u003eHis mother stood still, then a tear started to rise. ''Well, boys, it better be bloody good,'' she said. John Graham Brown was momentarily gobsmacked - his mother never swore. But thus the Patricia range was born, devoted to ''bloody good wines'' with Patricia Brown's strong scrawl of a signature across the front label of every bottle.\u003c\/p\u003e\n\u003cp\u003ePat Brown and her husband, John Charles Brown, died within the year. The brand has notched up 10 years.\u003c\/p\u003e\n\u003cp\u003eNot all of the first Patricia releases survived. The merlot lasted just a couple of vintages, destined to go the way of most Australian merlot, downgraded to second tier. There has also been the odd addition, the latest a deep-coloured 2010 sparkling rosé´ made from pinot meunier with a splash of malbec added for colour. Very tasty and an excellent aperitif, but I'm sure it will be mostly seen as a chicks' wine. The Patricia stalwarts remain: a vintage sparkling, a chardonnay, a shiraz, a cabernet sauvignon and a noble riesling.\u003c\/p\u003e\n\u003cp\u003eThe choice says much about the Browns. If they were interested in trendy, edgy wines, there would probably be no cabernet or noble dessert wine, but that would be missing the point. With Patricia, the makers are celebrating age-worthiness and quality. The current-release chardonnay is four years old, the cabernet and shiraz are five years. What's more, many wines are blends from a number of vineyards, not single vineyards, which is so much de rigueur these days. Compare the first Patricia cabernet release from the vintage 2000 to the latest offering from 2008. The colours are almost the same hue of a youthful red. The flavours near identical, the only real difference is the more pronounced herbal nature of 2000, as was the winemaking style 13 years ago. Cork can also hold its head high, having done justice to the bottle of 2000 that I tried. Screw cap under 2008 will do just as well, probably better..\u003c\/p\u003e\n\u003cp\u003ePat Brown's connection to wine was in marrying a Brown and raising four sons who all went to work in the winemaking family business: John Graham (the winemaker), Peter (the viticulturist), Ross (the marketer) and Roger (the horticulturist).\u003c\/p\u003e\n\u003cp\u003eShe and her husband lived close to the winery, just a few steps from the Epicurean Centre restaurant (originally her orchard), and every day she made morning tea for her men, serving tomato or cheese on crackers. Morning tea in her kitchen was like a board meeting. Big family dinners with trifle for dessert brought the entire clan together at her table.\u003c\/p\u003e\n\u003cp\u003eThere was also the winery mail to open, the banking to do and flowers to prepare. ''For 20 years people would walk into the office and see fresh flowers,'' Ross Brown says. ''We don't have flowers in the office now. Sadly, it's something people just don't do any more.''\u003c\/p\u003e\n\u003cp\u003eTo celebrate a decade of Patricia, the boys - only John Graham and Ross are still with us - have cleaned up the old family cellar and reopened it. Photos of Pat Brown line the walk into the underground.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe above article by Jeni Port appeared in The Sydney Morning Herald\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_1024x1024.png?v=1673678760\" alt=\"Brown Brothers\"\u003e\u003c\/p\u003e\n\u003cp\u003eBrown Brothers have been home to some of Australia's favourite wines for over 130 years. Their philosophy is about being experimental, innovative and dedicated to making wines for all kinds of tastebuds. It all started in 1885 when John Francis Brown planted 10 acres of vines in Milawa. The vines were mostly Riesling, Muscat and Shiraz grapes. In 1889 the first vintage of wine was produced in the Old Barn which still stands on the property today.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"As a key member of \u003c\/span\u003eAustralia’s First Families of Wine (AFFW)\u003cspan data-mce-fragment=\"1\"\u003e, Brown Brothers is proud to have forged a reputation as innovators and trailblazers, both locally and abroad. W\u003c\/span\u003ehilst we've ventured far and wide, to this day our roots remain in the Milawa region of the King Valley, where 130 years and four generations later we're still excited by oysters and sparkling at Christmas, our pioneering spirit, and that new favourite drop we know we're yet to create. Because, as Ross Brown (third generation) says; 'We are a wine company with tradition, but we're not a traditional wine company'.\"  \u003cstrong\u003eBrown Brothers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Brown Brothers draws upon a considerable number of vineyards spread throughout a range of site climates – from very warm to very cool. An expansion into Heathcote added significantly to its armoury. In 2010 Brown Brothers acquired Tasmania's Tamar Ridge. In May 2016 it acquired Innocent Bystander and with it a physical presence in the Yarra Valley. The premium quality varietal wines to one side, Brown Brothers has gained 2 substantial labels: Innocent Bystander Moscato and Innocent Bystander Prosecco. Known for the diversity of varieties with which it works, the wines represent good value for money. Its cellar door receives the greatest number of visitors in Australia. A founding member of Australia's First Families of Wine. Exports to all major markets.”  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696767217,"sku":"","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/brown-brothers-patricia-cabernet-sauvignon-2002.jpg?v=1695792518"},{"product_id":"cape-mentelle-cabernet-sauvignon-2001","title":"Cape Mentelle Cabernet Sauvignon 2001","description":"\u003cp\u003e\u003cstrong\u003ePhilip Rich's Top 20 wines of 2005\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e Philip Rich Top 10 Wines of the Past Decade \u003cbr\u003eTyson Stelzer's Top 500 Wines of 2005-2006\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWine industry pioneer David Hohnen established Cape Mentelle Vineyards in 1970. The 16ha Wallcliffe Vineyard was planted in the early 1970s and the winery's flagship Cabernet Sauvignon is sourced primarily from this Vineyard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Immensely powerful and complex cabernet. Its richness, perfectly handled and integrated oak, and supple, fine-grained and persistent tannins provide the structure for this wine to become even softer and more complex over the next 10 to 15 years – and makes it one of my favourite wines of 2005.\"  Philip Rich\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"This is a wonderful return to form for one of Margaret River's most illustrious names. Very deep in colour, this immensely powerful and complex cabernet\u003cspan\u003e has aromas of blackcurrant, licorice, cedar and olive tapenade; while the palate confirms how good this wine is. Its richness, perfectly handled and integrated oak, and supple, fine-grained and persistent tannins provide the structure for this wine to become even softer and more complex over the next 10 to 15 years – and makes it one of my favourite wines of 2005.\"  \u003cstrong\u003ePhilip Rich, Australian Financial Review - Top 20 Wines of 2005\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a real cabernet. It's not opulent, it's not over-ripe, it's not shiraz, and nor was it meant to be. It's fine and gravelly and strong in its aroma, there is nothing fragile here, and then the palate impales the initial impression and does not let it go anywhere: currants, yes, but moreso ash and cedar and gravel and bitterness, with dry dark chocolate appearing but only as stumps to the house of its stylish, long flavoured, anti-sweet, rakingly tannic body. In 12 to 15 years time, this wine will not only say something grand about Margaret River cabernet, but will match food like all-too-few others\u003cspan\u003e. Drink: 2015-2025.\u003c\/span\u003e\"\u003cspan\u003e  \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCampbell Mattinson, \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e Winefront Monthly - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"From an exceptional vintage and weighing in with 15 percent alcohol, this is one of the biggest Mentelle cabs ever made. It's a wine of great power and concentration, which pushes alcohol to the limit but manages to preserve its varietal and regional integrity. Herbal, crushed-leaf and mint regional characters come with blackcurrant, linseed, toast and black olive flavours. It's a powerhouse, with a great deal of fruit sweetness, flesh and classic, firm Margaret River tannins bringing up the rear.\"\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e  Huon Hooke, Australian Gourmet Traveller Wine  ★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Cape Mentelle's return to prominence with cabernet sauvignon continues with this \u003c\/span\u003ealluringly complex and tightly crafted long-term wine. Its dusty, cigarboxy bouquet of cassis and dark plums, dark olives and cedar\/vanilla oak reveals meaty undertones and aromatic floral qualities. Smooth and silky, it's firm and fine-grained\u003cspan\u003e; a structured wine whose slightly closed and brooding core of blackberries, cassis and plums is tightly interwoven with tannin and oak. Drink 2013-2021+\"  \u003cstrong\u003eJeremy Oliver – 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The best Cape Mentelle cabernet for years is \u003c\/span\u003eincredibly fine and elegant yet incredibly powerful and robust at the same time: it has utterly pristine regional\/varietal flavours of tiny blackcurrants and eucalypt as well as massive, tongue-hugging tannin and extraordinary length. Wow\u003cspan\u003e.\"  \u003cstrong\u003eMax Allen, The Weekend Australian\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"From the outstanding 2001 Margaret River vintage, the only thing this wine is lacking is time in the cellar to allow the oak to integrate and the fruit to come forward. This is an outstanding Cape Mentelle Cabernet which will be very long-lived. The bouquet is a concoction of chalky river pebbles, capsicum, dust, tobacco, geranium, bay leaf, tomato bush, coffee and dark chocolate aromas. Intense black currant and red cherry fruit is the driving force behind a beautifully structured palate, supported by fine, grippy, mouth-filling tannins. Excellent length; great wine. Rated identically when retasted on December 9. Best drinking around: 20011-2021.\"\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTyson Stelzer, Top 500 Wines 2005-2006 – 94 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Rich, gently savoury blackcurrant, earth and dark chocolate; medium to full-bodied; excellent tannin structure, good oak. No brett; \u003c\/span\u003elovely wine\u003cspan\u003e.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This is one of the best Cape Mentelle cabernets I've tasted in a long time – everything's right here. First, there's a hint of mint and lavender on the nose before a heady aroma of mixed berries, cassis, vanilla, dark chocolate and tobacco kicks in. It's very juicy, luscious and palate filling with the oak complementing not dominating and firm tannins to close. Still a bit closed, this wine needs time to develop, so be patient, for a year or two at least.\"  \u003cstrong\u003eJane Faulkner – The Age Good Life\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003ePhilip Rich's Top 20 wines of 2005\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eTop 10 Wines of the Past Decade -\u003c\/span\u003e\u003cspan\u003e Philip Rich, Australian Financial Review\u003cbr\u003eTyson Stelzer's Top 500 Wines of 2005-2006\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the vineyards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cimg alt=\"Cape Mentelle Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CapeMentelleVineyard_1024x1024.png?v=1673954253\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle has over 150 hectares of its own vines across four vineyards within the Margaret River region. Primary plantings are cabernet sauvignon, semillon and sauvignon blanc, with smaller amounts of shiraz, chardonnay, merlot, cabernet franc and zinfandel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWallcliffe Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle's journey started in the early 1970s with planting of the 16ha Wallcliffe Vineyard. Varieties planted at Wallcliffe are sauvignon blanc, semillon, cabernet sauvignon, cabernet franc, zinfandel and shiraz, and these vines have provided source material for new blocks as the vineyard has expanded. The winery's flagship Cabernet Sauvignon is sourced primarily from the original Wallcliffe Vineyard. The three cabernet sauvignon blocks are cane pruned. Row spacing is mostly 3m, with 1.5 to 1.8m vine spacing with predominantly vertical shoot positioning trellising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTrinders Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvolving from the success of the Wallcliffe Vineyard, Trinders was developed on the eastern side of the Estate entry road in 1988 when Cape Mentelle purchased the 23ha site. Plantings are of semillon, sauvignon blanc, cabernet sauvignon, cabernet franc, merlot and shiraz. This block has been the testing ground for many early 'alternative' methods, including making and incorporating compost for vine nutrition, undervine weeding and minimal chemical use for pest and disease control. Numerous trellis systems have been tried in the past. Vertical shoot positioning is now used in most of the vineyard to facilitate ripening by keeping the canopies upright and ensuring even sun exposure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapman Brook Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChapman Brook boasts some of the best growing sites in the region. The undulating slopes help to create wines of uncompromised freshness. The 40ha Chapman Brook Vineyard is located 20 km southeast of the Margaret River township with a predominantly easterly aspect and some southeast and northeast slopes. Varying depths of sandy loam topsoil overlie ironstone gravel with varying degrees of heavy clay subsoil. This vineyard was planted in the early 1990s, mostly to white varieties - sauvignon blanc, semillon, chardonnay and viognier. The GinGin chardonnay clone is planted here along with some newer clones (5, 76 and 95) of the main varieties. Vertical shoot positioning is used throughout this challenging vineyard with 2m vine spacing and row spacing and unilateral cordons.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCrossroads Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrossroads Vineyard is the youngest site, but also one of the strongest performers. Planted in 2003, its ancient lateritic soils are home to sauvignon blanc, semillon, and chardonnay, as well as shiraz and small amounts of petit verdot, zinfandel and grenache.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"David Hohnen Cape Mentelle\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DavidHohnenCapeMentelle_1024x1024.png?v=1673955201\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eDavid Hohnen\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWine industry pioneer David Hohnen and his brothers Mark and Giles established Cape Mentelle Vineyards in 1970. The winery takes its name from the nearby Cape, named after two notable French scientists, geographer Edmund Mentelle and his cartographer brother Francois-Simon, \u003c\/span\u003e\u003cspan\u003ewho charted the coast of Western Australia in 1801. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle's journey started in the early 1970s with the planting of the 16ha Wallcliffe Vineyard. Varieties planted at Wallcliffe are sauvignon blanc, semillon, cabernet sauvignon, cabernet franc, zinfandel and shiraz, and these vines have provided source material for new blocks as the vineyard has expanded. The winery's flagship Cabernet Sauvignon is sourced primarily from the original Wallcliffe Vineyard.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Cape Mentelle won the coveted Jimmy Watson Memorial Award for the best one-year-old dry red wine, and cemented its position as a premium winery with another win in 1984. Their Cabernet Sauvignon is widely regarded as one of Australia's leading cabernets.\u003c\/p\u003e\n\u003cp\u003eAnother wine to become a core part of the winery's portfolio was the distinctive Zinfandel. David Hohnen had studied wine at Fresno State University in California and was captivated by this robust variety. The 1972 plantings at Cape Mentelle were one of the first commercial vineyards of the variety in Western Australia.\u003c\/p\u003e\n\u003cp\u003eThe area under vine increased with the establishment of the 23ha Trinders Vineyard in 1988, followed by the Chapman Brook Vineyard in the early 1990s. By this time Cape Mentelle had a well-established reputation in the Australian market. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eToday, Cape Mentelle is part of Paragon Wine Estates owned by Endeavour Group Limited.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697848561,"sku":"","price":175.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cape-Mentelle-Cabernet-Sauvignon-2001_eaeabdba-6425-4464-a57b-309a38b4edf5.jpg?v=1698963989"},{"product_id":"cape-mentelle-cabernet-sauvignon-1999","title":"Cape Mentelle Cabernet Sauvignon 1999","description":"\u003cp\u003eWine industry pioneer David Hohnen established Cape Mentelle Vineyards in 1970. The 16ha Wallcliffe Vineyard was planted in the early 1970s and the winery's flagship Cabernet Sauvignon is sourced primarily from this Vineyard. The 1998 Cape Mentelle Cabernet was voted the best cabernet in Australia by Gourmet Traveller Wine. The follow-up 1999, from the \"Vintage of the Century\" in Margaret River, follows in its footsteps.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"This is a delicious, age-worthy, silken, medium-weight cabernet boasting glistening pools of blackcurrant and olive paste flavour. There's a passing cuddle of vanilla and coffee bean oak, but at its core there's lots of lovely, rich, ripe, flooding varietal flavour, which persists. Tannins are beautifully ripe.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"A wine played in two parts. At once meaty, wild and leathery, but also with a tightly-knit underswell of succulent, brightly flavoured small berry fruits. There's a herbal, capsicum-like note to its briary aromas of cassis and raspberries, with earthy regional influences and cedar\/vanilla oak qualities playing second violin. It's long and firm, packed with distinctive small fruits before an astringent and drying finish of pliant tannins. It has aged superbly and has many, many years ahead. Drink 2019-2029+.\"  \u003cstrong\u003eJeremy Oliver – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This has to be one of the most reliable brands in Australia, consistently turning out wines of amazing quality from a wide array of grape varieties. The semillon sauvignon blanc blend is invariably brilliant, the chardonnay, a varietal tour de force, while the shiraz and the zinfandel are always memorable and immensely satisfying. But for founding winemaker, Davis Hohnen, it's the cabernet sauvignon that's his 'holy grail', his continued quest for a dry red to stand with classified Bordeaux. The 1999 is a classy wine featuring all manner of cabernet characters from blackcurrant through coffee, cedar, briary wood to green herbs and a hint of capsicum. \u003c\/span\u003eA very serious wine, dense and profound with a cellaring future of at least ten years. Definitely gold medal standard on my card\u003cspan\u003e.\"  \u003cstrong\u003ePaddy Kendler  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Seriously good, tall poppy wines like Cape Mentelle cabernet always have the detractors breathing down their neck and with the hiccup of the 1997 non-release those detractors have had a bit of free time. The rot stops here. This is a delicious, age-worthy, silken, medium-weight cabernet boasting glistening pools of blackcurrant and olive paste flavour. There's a passing cuddle of vanilla and coffee bean oak, but at its core there's lots of lovely, rich, ripe, flooding varietal flavour, which persists. Tannins are beautifully ripe, it's drinking remarkably well now, and if the 14.5% alcohol wasn't showing I would have marked it higher!\"  \u003cstrong\u003e\u003cspan\u003eCampbell Mattinson, \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e Winefront Monthly - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the vineyards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CapeMentelleVineyard_1024x1024.png?v=1673954253\" alt=\"Cape Mentelle Vineyard\"\u003e\u003c\/strong\u003e\u003c\/span\u003eCape Mentelle has over 150 hectares of its own vines across four vineyards within the Margaret River region. Primary plantings are cabernet sauvignon, semillon and sauvignon blanc, with smaller amounts of shiraz, chardonnay, merlot, cabernet franc and zinfandel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWallcliffe Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle's journey started in the early 1970s with planting of the 16ha Wallcliffe Vineyard. Varieties planted at Wallcliffe are sauvignon blanc, semillon, cabernet sauvignon, cabernet franc, zinfandel and shiraz, and these vines have provided source material for new blocks as the vineyard has expanded. The winery's flagship Cabernet Sauvignon is sourced primarily from the original Wallcliffe Vineyard. The three cabernet sauvignon blocks are cane pruned. Row spacing is mostly 3m, with 1.5 to 1.8m vine spacing with predominantly vertical shoot positioning trellising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTrinders Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvolving from the success of the Wallcliffe Vineyard, Trinders was developed on the eastern side of the Estate entry road in 1988 when Cape Mentelle purchased the 23ha site. Plantings are of semillon, sauvignon blanc, cabernet sauvignon, cabernet franc, merlot and shiraz. This block has been the testing ground for many early 'alternative' methods, including making and incorporating compost for vine nutrition, undervine weeding and minimal chemical use for pest and disease control. Numerous trellis systems have been tried in the past. Vertical shoot positioning is now used in most of the vineyard to facilitate ripening by keeping the canopies upright and ensuring even sun exposure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapman Brook Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChapman Brook boasts some of the best growing sites in the region. The undulating slopes help to create wines of uncompromised freshness. The 40ha Chapman Brook Vineyard is located 20 km southeast of the Margaret River township with a predominantly easterly aspect and some southeast and northeast slopes. Varying depths of sandy loam topsoil overlie ironstone gravel with varying degrees of heavy clay subsoil. This vineyard was planted in the early 1990s, mostly to white varieties - sauvignon blanc, semillon, chardonnay and viognier. The GinGin chardonnay clone is planted here along with some newer clones (5, 76 and 95) of the main varieties. Vertical shoot positioning is used throughout this challenging vineyard with 2m vine spacing and row spacing and unilateral cordons.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCrossroads Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrossroads Vineyard is the youngest site, but also one of the strongest performers. Planted in 2003, its ancient lateritic soils are home to sauvignon blanc, semillon, and chardonnay, as well as shiraz and small amounts of petit verdot, zinfandel and grenache.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DavidHohnenCapeMentelle_1024x1024.png?v=1673955201\" alt=\"David Hohnen Cape Mentelle\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eDavid Hohnen\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWine industry pioneer David Hohnen and his brothers Mark and Giles established Cape Mentelle Vineyards in 1970. The winery takes its name from the nearby Cape, named after two notable French scientists, geographer Edmund Mentelle and his cartographer brother Francois-Simon, \u003c\/span\u003e\u003cspan\u003ewho charted the coast of Western Australia in 1801. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle's journey started in the early 1970s with the planting of the 16ha Wallcliffe Vineyard. Varieties planted at Wallcliffe are sauvignon blanc, semillon, cabernet sauvignon, cabernet franc, zinfandel and shiraz, and these vines have provided source material for new blocks as the vineyard has expanded. The winery's flagship Cabernet Sauvignon is sourced primarily from the original Wallcliffe Vineyard.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Cape Mentelle won the coveted Jimmy Watson Memorial Award for the best one-year-old dry red wine, and cemented its position as a premium winery with another win in 1984. Their Cabernet Sauvignon is widely regarded as one of Australia's leading cabernets.\u003c\/p\u003e\n\u003cp\u003eAnother wine to become a core part of the winery's portfolio was the distinctive Zinfandel. David Hohnen had studied wine at Fresno State University in California and was captivated by this robust variety. The 1972 plantings at Cape Mentelle were one of the first commercial vineyards of the variety in Western Australia.\u003c\/p\u003e\n\u003cp\u003eThe area under vine increased with the establishment of the 23ha Trinders Vineyard in 1988, followed by the Chapman Brook Vineyard in the early 1990s. By this time Cape Mentelle had a well-established reputation in the Australian market. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eToday, Cape Mentelle is part of Paragon Wine Estates owned by Endeavour Group Limited.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697881329,"sku":"","price":160.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cape-Mentelle-Cabernet-Sauvignon-1999_a9e130b7-ea51-4157-8262-f833a1e326be.jpg?v=1698963816"},{"product_id":"cape-mentelle-cabernet-sauvignon-1995-1500ml","title":"Cape Mentelle Cabernet Sauvignon 1995 (1500ml)","description":"\u003cp\u003eWine industry pioneer David Hohnen established Cape Mentelle Vineyards in 1970. The 16ha Wallcliffe Vineyard was planted in the early 1970s and the winery's flagship Cabernet Sauvignon is sourced primarily from this Vineyard. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Woohoo, here we go again! Another big, rich Cape Mentelle. Sweet and intense palate. Perfectly balanced, full of poise. Concentrated and fleshy, yet so elegant. Complex, satisfying and tremendously stylish. Brilliant.\"  Divine Magazine\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"An assertive, firm, structured and even majestic cabernet that slowly unfolds layers of fruit sweetness and complexity. It's ageing very slowly indeed, but reveals a classical cabernet bouquet of violets, woodsmoke, dark berries and cigarboxes backed by deep earthy undertones, a hint of dried herbs and a touch of meatiness. Powerfully fruited but elegant, it's dark and fiery, with a deep core of intense ripe fruit and cedary oak that eases its way over a slightly raw and edgy spine of firm, drying extract. While it might lack a little in polish, it will certainly age tremendously over the next decade and more. Keep it. Drink: 2015-2025.\"  \u003cstrong\u003eJeremy Oliver - 95 points (Tasted Jan 2010)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Woohoo, here we go again! Another big, rich Cape Mentelle. Highly aromatic, showing vanilla, roasted meat and a touch of mint along with the dark berry fruit. Sweet and intense palate. Perfectly balanced, full of poise. Concentrated and fleshy, yet so elegant. Complex, satisfying and tremendously stylish. Take your pick between this and the '94: both are brilliant.\"  \u003cstrong\u003eAndrew Wood, Divine Magazine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the vineyards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003cimg alt=\"Cape Mentelle Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CapeMentelleVineyard_1024x1024.png?v=1673954253\"\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCape Mentelle has over 150 hectares of its own vines across four vineyards within the Margaret River region. Primary plantings are cabernet sauvignon, semillon and sauvignon blanc, with smaller amounts of shiraz, chardonnay, merlot, cabernet franc and zinfandel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWallcliffe Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle's journey started in the early 1970s with planting of the 16ha Wallcliffe Vineyard. Varieties planted at Wallcliffe are sauvignon blanc, semillon, cabernet sauvignon, cabernet franc, zinfandel and shiraz, and these vines have provided source material for new blocks as the vineyard has expanded. The winery's flagship Cabernet Sauvignon is sourced primarily from the original Wallcliffe Vineyard. The three cabernet sauvignon blocks are cane pruned. Row spacing is mostly 3m, with 1.5 to 1.8m vine spacing with predominantly vertical shoot positioning trellising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTrinders Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvolving from the success of the Wallcliffe Vineyard, Trinders was developed on the eastern side of the Estate entry road in 1988 when Cape Mentelle purchased the 23ha site. Plantings are of semillon, sauvignon blanc, cabernet sauvignon, cabernet franc, merlot and shiraz. This block has been the testing ground for many early 'alternative' methods, including making and incorporating compost for vine nutrition, undervine weeding and minimal chemical use for pest and disease control. Numerous trellis systems have been tried in the past. Vertical shoot positioning is now used in most of the vineyard to facilitate ripening by keeping the canopies upright and ensuring even sun exposure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapman Brook Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChapman Brook boasts some of the best growing sites in the region. The undulating slopes help to create wines of uncompromised freshness. The 40ha Chapman Brook Vineyard is located 20 km southeast of the Margaret River township with a predominantly easterly aspect and some southeast and northeast slopes. Varying depths of sandy loam topsoil overlie ironstone gravel with varying degrees of heavy clay subsoil. This vineyard was planted in the early 1990s, mostly to white varieties - sauvignon blanc, semillon, chardonnay and viognier. The GinGin chardonnay clone is planted here along with some newer clones (5, 76 and 95) of the main varieties. Vertical shoot positioning is used throughout this challenging vineyard with 2m vine spacing and row spacing and unilateral cordons.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCrossroads Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrossroads Vineyard is the youngest site, but also one of the strongest performers. Planted in 2003, its ancient lateritic soils are home to sauvignon blanc, semillon, and chardonnay, as well as shiraz and small amounts of petit verdot, zinfandel and grenache.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"David Hohnen Cape Mentelle\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DavidHohnenCapeMentelle_1024x1024.png?v=1673955201\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eDavid Hohnen\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWine industry pioneer David Hohnen and his brothers Mark and Giles established Cape Mentelle Vineyards in 1970. The winery takes its name from the nearby Cape, named after two notable French scientists, geographer Edmund Mentelle and his cartographer brother Francois-Simon, \u003cspan\u003ewho charted the coast of Western Australia in 1801. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle's journey started in the early 1970s with the planting of the 16ha Wallcliffe Vineyard. Varieties planted at Wallcliffe are sauvignon blanc, semillon, cabernet sauvignon, cabernet franc, zinfandel and shiraz, and these vines have provided source material for new blocks as the vineyard has expanded. The winery's flagship Cabernet Sauvignon is sourced primarily from the original Wallcliffe Vineyard.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Cape Mentelle won the coveted Jimmy Watson Memorial Award for the best one-year-old dry red wine, and cemented its position as a premium winery with another win in 1984. Their Cabernet Sauvignon is widely regarded as one of Australia's leading cabernets.\u003c\/p\u003e\n\u003cp\u003eAnother wine to become a core part of the winery's portfolio was the distinctive Zinfandel. David Hohnen had studied wine at Fresno State University in California and was captivated by this robust variety. The 1972 plantings at Cape Mentelle were one of the first commercial vineyards of the variety in Western Australia.\u003c\/p\u003e\n\u003cp\u003eThe area under vine increased with the establishment of the 23ha Trinders Vineyard in 1988, followed by the Chapman Brook Vineyard in the early 1990s. By this time Cape Mentelle had a well-established reputation in the Australian market. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eToday, Cape Mentelle is part of Paragon Wine Estates owned by Endeavour Group Limited.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697914097,"sku":"","price":320.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cape-Mentelle-Cabernet-Sauvignon-1995-1500ml.jpg?v=1743391995"},{"product_id":"celestial-bay-margaret-river-cabernet-sauvignon-2010","title":"Celestial Bay Margaret River Cabernet Sauvignon 2010","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 2000, Michael \u0026amp; Kim O'Brien purchased their 104ha property in Margaret River as the place in which to establish Celestial Bay. It is a family enterprise, with son Aaron studying viticulture and oenology at Curtin University.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"You only have to smell this beauty to be seduced – Powerful, ripe blackcurrant and cassis fruit pervade the senses, signalling its Margaret River origins clearly. The medium to full-bodied palate doesn't disappoint; blackcurrant fruit, cassis, cedar, earth and violets. The oak (as it should) plays a supporting role and the fruit is backed up by soft, fine, lingering tannins. Maturing beautifully.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 59ha vineyard is situated roughly halfway between Margaret River and Busselton, 5 km east of the Wilyabrup Valley and 10 km from the Indian Ocean. Vine rows are generally oriented north\/south to balance sun exposure. The full-bodied Cabernet Sauvignon is typically grown on north facing slopes in Forest Grove soils (gravelly loam).\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan\u003eYou only have to smell this beauty to be seduced – Powerful, ripe blackcurrant and cassis fruit pervade the senses, signalling its Margaret River origins clearly. The medium to full-bodied palate doesn't disappoint; blackcurrant fruit, cassis, cedar, earth and violets. The oak (as it should) plays a supporting role and the fruit is backed up by soft, fine, lingering tannins. Maturing beautifully. Drink by 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 94 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★  \u003cspan style=\"color: #000000;\"\u003e(Tasted Oct 2022)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA healthy crimson-purple colour introduces a medium- to full-bodied cabernet that spent two years in at least partially new oak, for the oak impact is very obvious, and less would have been better, even though the luscious cassis fruit still manages to express itself.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drink by: 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 90 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Canterbury Wines\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Celestial Bay Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CelestialBayVineyard_2b9f52d2-eb0f-4d59-a2ca-178030465a08_1024x1024.png?v=1674168216\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2000, Michael \u0026amp; Kim O'Brien purchased their 104ha property in Margaret River as the place in which to establish Celestial Bay. It is a family enterprise, with son Aaron studying viticulture and oenology at Curtin University, and daughter Daneka involved in marketing and sales.\u003c\/p\u003e\n\u003cp\u003eThe 59ha vineyard is situated roughly halfway between Margaret River and Busselton, 5 km east of the Wilyabrup Valley and 10 km from the Indian Ocean. The proximity to the ocean provides a moderating effect on the climate, reducing temperature extremes and ensuring secure water provision. The vineyard is moderately undulating and contains a mixture of alluvial loam soils, which occur in the 2 old creek lines on the property, specifically gravelly loam on sloping areas and Mungite soils located on the flat laterite ridges.\u003c\/p\u003e\n\u003cp\u003eVine rows are generally oriented north\/south to balance sun exposure. The vineyard is planted to Cabernet Sauvignon, Shiraz, Merlot, Petit Verdot, Malbec, Chardonnay, Semillon and Sauvignon Blanc. Their full-bodied Cabernet Sauvignon is typically grown on north facing slopes in Forest Grove soil, along with Shiraz and Petit Verdot. \u003cspan data-mce-fragment=\"1\"\u003eThe\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMerlot is typically grown on the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eflat laterite ridges in the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMungite soils.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698241777,"sku":"","price":22.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/celestial-bay-cabernet-sauvignon-2010.jpg?v=1695880401"},{"product_id":"chalkers-crossing-hilltops-cabernet-sauvignon-2006","title":"Chalkers Crossing Hilltops Cabernet Sauvignon 2006","description":"\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eChalkers Crossing is located 5km south of Young in the Hilltops Region in Southern New South Wales. The 10ha Rockleigh Vineyard, previously a \u003cspan data-mce-fragment=\"1\"\u003eneglected plum orchard,\u003c\/span\u003e\u003c\/span\u003e was planted to Riesling, Semillon, Shiraz and Cabernet Sauvignon in late 1977.\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cstrong\u003e\"Chalkers Crossing winemaker, Celine Rousseau, is one of the gems of Australian winemaking.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eFrench winemaker Celine Rousseau, who studied in Paris and trained in Bordeaux, came to the Hilltops Region in 2000 for the first Chalkers Crossing vintage. In 2012 she was appointed general manager as well as winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Blueberry and violet aromas; rich, yet strict mouthfeel, with many flavours coruscating to the finale; very tannic, but should show well with time\u003cspan data-mce-fragment=\"1\"\u003e. Screwcap. 14.5% alc. Drink Now - 2018.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Chalkers Crossing\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ChalkersCrossing_1024x1024.png?v=1674473124\"\u003e\u003c\/strong\u003eRockleigh Vineyard, just 5km south of Young in the Hilltops Region in Southern New South Wales, was a neglected plum orchard when Chalkers Crossing acquired it.  The orchard was converted to a modern 10ha vineyard in late 1997 with the planting of Riesling, Semillon, Shiraz and Cabernet Sauvignon.  The first crop from these vines was harvested in early 2000. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKylmorn Vineyard, 7 km south of Young in the Hilltops Region, was purchased at a later date. It is a 17ha sustainably managed vineyard planted in 2002 with Riesling, Chardonnay and Shiraz. \u003c\/p\u003e\n\u003cp\u003eThe combination of fertile soils, reliable rainfall and a Mediterranean continental climate makes the Hilltops Region ideal for growing premium quality grapes for wine production.\u003c\/p\u003e\n\u003cp\u003eTo complement its Hilltops range of wines, Chalkers Crossing buys grapes from the cool climate Tumbarumba Region of southern New South Wales to make Chardonnay, Pinot Noir and Sauvignon Blanc.  All Chalkers Crossing wines are made at its winery just north of Young.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWinemaker Celine Rousseau was born in France, studied in Paris and trained in Bordeaux.  She gained experience in Bordeaux, Champagne, St Emilion and Languedoc in France, and in the Margaret River and Perth Hills in Western Australia before coming to the Hilltops Region in 2000 for the first Chalkers Crossing vintage. Her\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e exceptional skills were recognised when she won the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eQantas Young Winemaker of the Year in 2002. \u003c\/span\u003e\u003cspan\u003eIn 2012 she was appointed general manager as well as winemaker.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698274545,"sku":"","price":42.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chalkers-Crossing-Hilltops-Cabernet-Sauvignon-2006.jpg?v=1695880479"},{"product_id":"craggy-range-the-quarry-cabernet-merlot-2008","title":"Craggy Range The Quarry Cabernet Merlot 2008","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCraggy Range \u003c\/span\u003eThe Quarry is a Cabernet Sauvignon dominant blend sourced from the famous \u003cspan data-mce-fragment=\"1\"\u003eGimblett Gravels Vineyard. The wine is deeply coloured, ripe fruited and classically structured and is only released in top years. The Quarry is about providence. - the wine exists simply because of the tenacity of a small group of local vignerons who saved the Gimblett Gravels from becoming a gravel quarry. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Rich, ripe and very dense red in a moderately complex, mouth-filling style. Dark berry, spice, liquor ice and classy oak flavours. A wine with great potential. Top red that's only marginally outclassed by this label from the excellent 2007 vintage.\"  Bob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"75% Cabernet Sauvignon, 19% Merlot, 6% Cabernet Franc Dark red core with vivid crimson hues. Blackcurrant, wild thyme, crushed autumn leaf and a dusting of cocoa powder provide aromatic intensity and complexity. The highly focused fruit and sheer purity is given substance via layers of fine, dusty tannin. Harmonious and long.\"  \u003cstrong\u003eCraggy Range\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/uu-yU4ohGA8\" title=\"The Top Winery of New Zealand 2023: Craggy Range\" rel=\"noopener\" target=\"_blank\" data-mce-href=\"https:\/\/youtu.be\/uu-yU4ohGA8\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"The Top Winery of New Zealand 2023: Craggy Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeVideo_480x480_52a81f40-8b7e-4cdc-a3f3-7ca7a5f3f378_480x480.jpg?v=1720483453\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeVideo_480x480_52a81f40-8b7e-4cdc-a3f3-7ca7a5f3f378_480x480.jpg?v=1720483453\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Top Winery of New Zealand 2023: Craggy Range\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e\"Rich, ripe and very dense red in a moderately complex, mouth-filling style. Dark berry, spice, liquor ice and classy oak flavours. A wine with great potential. Top red that's only marginally outclassed by this label from the excellent 2007 vintage.\u003c\/span\u003e\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review - 95 points\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe vineyards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe took an innovative position of pursuing a multi-regional approach to wine growing meaning we didn't have to compromise. After discovering the promise of New Zealand, the Peabody family decided on the Gimblett Gravels Winegrowing district in Hawke's Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGimblett Gravels\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeGimblettGravelsVineyard_1024x1024.png?v=1676532397\" alt=\"Craggy Range Gimblett Gravels Vineyard\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeGimblettGravelsVineyard_1024x1024.png?v=1676532397\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA place of warmth and gravelly soils, the Gimblett Gravels Winegrowing District resulted from a flood in 1876 when the Ngaruroro River changed its course and a vista of gravel was left behind. The area is a place of warmth, stone and sandy alluvial soils. This unique combination alongside other climatic factors such as sunshine hours, humidity and rainfall means the gravels retain heat and lead to optimum ripening for Syrah, Merlot and Cabernet. The characteristics of red wines from the vineyard are richness, ripeness and elegance with a distinctive fine dusty tannin finish. Chardonnay is also grown on the vineyard with distinctive floral notes and pronounced minerality on the palate.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTe Muna Road\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyard_1024x1024.png?v=1676532470\" alt=\"Craggy Range Te Muna Vineyard\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyard_1024x1024.png?v=1676532470\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Te Muna Road Vineyard is located some 7 kilometres outside of the Martinborough township. The vineyard consists of two distinct terraces, the higher comprising very old, stony clay-infused soils perfect for Pinot Noir. The lower terrace of younger stony soils interleaved with limestone provides an excellent environment for Sauvignon Blanc. The cooler climate of Martinborough ensures the wine is aromatic with steely minerality while the rocky soils give intensity to the fruit. The region's warm, dry summers and mild winters have led to complex and structured wines with subtle aromatics and an elegant finish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKidnappers Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeKidnappersVineyard_1024x1024.png?v=1676532843\" alt=\"Craggy Range Kidnappers Vineyard\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeKidnappersVineyard_1024x1024.png?v=1676532843\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOur Kidnappers Vineyard is located on the Hawke's Bay coastline at Te Awanga where the spring and autumn are warm and sunny and the summer is tempered by the cooling sea breeze. Its ideal location allows the development of intense Chardonnay flavours in the grapes producing a wine with lifted aromatics and a mouth-watering finish.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe craggy range story\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.jpg?v=1693531252\" alt=\"Craggy Range Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.jpg?v=1693531252\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen Terry Peabody arrived home from a four-week business trip in the fall of 1993 his wife Mary, and daughter Mary-Jeanne, cooked him dinner. The meal was long and leisurely, but not without purpose. Terry wasn't allowed to leave until he had agreed to go into the wine business. The specification was that the business must never be sold. It was to be a family business, an enduring heritage legacy.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThat night, Terry made a commitment to the most important people in his life, and he intended to honour it. The search for a winery began traditionally enough - in France and America, spreading then to Australia. Other business brought him to the edge of the world, to New Zealand: a land of mountains, fire and ice - geographically the youngest country in the world – situated in the sweet latitudes for winegrowing.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e'When I pictured a life among the vines, I didn't immediately think of New Zealand, but New Zealand was wonderful because we were interested in clean air, green fields and a culture of care for the land. We didn't want to inherit or extend other people's mistakes.'  Mary Peabody\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTerry had always been impressed with the quality of New Zealand wines and he sensed a new and exciting possibility. In New Zealand he saw potential he hadn't seen elsewhere. The country's exceptional climate, the youth of the wine industry and the pioneering spirit of the people aligned with his own philosophy and desire to cut a different path. His ambition was not merely to buy into an existing vineyard or to emulate the greatest examples of wine styles in the world - it was bolder. He wanted to create new benchmarks with wines that would become internationally known as the New World classics.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFate played its part. An acquaintance introduced Terry to noted Kiwi viticulturist Steve Smith, who had been named by Decanter magazine as 'one of the 50 most influential people in the world of wine going into the next millennium.' He was in good company alongside Chateau Margaux's Paul Pontallier, Pierre Henry Gagey of Louis Jadot, and Jancis Robinson MW. He'd just become a Master of Wine - the only specialist viticulturist in the world to have the distinction.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs some collect antiquities or vintage cars, Steve collected land for vintages. A consultant with a rare instinct, and experience in South Africa and Bordeaux, he received more than 350 parcels of wine annually from all over New Zealand. He saw that some pieces of land came through with distinction every time and he'd pinpointed some special places. Gimblett Gravels in Hawke's Bay on the east coast of New Zealand was an area with the perfect growing conditions for his favourite wines – the Bordeaux reds and particularly Syrah. The spectacularly beautiful Tuki Tuki Valley had the soil for Chardonnay and would be the ideal home base from which to build a new kind of winery.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSteve, who always wanted to stretch the boundaries and to whom 'it's nice' would be the ultimate insult about a wine, joined Terry. They made an important decision from the beginning to exclusively pursue the Single Vineyard Philosophy of winemaking – fresh thinking back in 1997. They took an innovative position of pursuing a multi-regional approach to wine growing meaning they didn't have to compromise. After discovering the promise of New Zealand, the Peabody family decided on the Gimblett Gravels Winegrowing district in Hawke's Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place. Craggy Range was the first in the Southern Hemisphere to adopt making single vineyard wines from multiple regions of the country. Grape was matched to place.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.png?v=1676587122\" alt=\"Craggy Range\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.png?v=1676587122\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCraggy Range is a family-owned winery situated in the shadow of the spectacular Te Mata Peak in the premium wine growing area of Hawke's Bay. It was established in 1998 by Terry Peabody and his wife Mary to create a family legacy, one that could be handed down to future generations. To honour their pledge to the family they established a 1000 year trust, meaning the winery can never be sold.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTheir search for a winery began traditionally enough, in France and America then spreading to Australia. An opportunity then brought Terry to New Zealand. Here he saw the potential he hadn't seen elsewhere – the country's exceptional climate, a rich history in farming the land and the pioneering spirit of the people.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt was here that Terry Peabody was introduced to noted Kiwi viticulturist Steve Smith, and together they sought out the best sites in this relatively young country with the ambition of being recognised as one of New Zealand's iconic wine producers. And so they settled on the Gimblett Gravels Winegrowing district, an ancient river bed of the Ngaruroro River in Hawke's Bay. The Gimblett Gravels are the perfect place to grow Syrah, Merlot and Cabernet, as the gravels retain heat which aids ripening.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThey then took their search to Martinborough, and more particularly, a spectacular piece of farmland in Te Muna Road. It has two distinct terraces, the higher comprised of very old rocky clay-infused soils that are perfect for growing Pinot Noir. The lower terrace of younger gravelly soils interleaved with limestone allows for a unique style of aromatic, minerally Sauvignon Blanc.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs the vineyards have matured over the years so have the wines. The winery was recognised in 2014 by renowned US publication Wine Enthusiast as ‘New World Winery of the Year'.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe wines of Craggy Range are produced at two sites, the Gimblett Gravels Winery and Giants Winery (refer to the map below). Most of the Craggy Range wines are made at the Gimblett Gravels Winery located in the heart of the Gimblett Gravels Winegrowing district.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Giants Winery, 25 km away, is at the base of Te Mata Peak in the Hawke's Bay region. The Giants Winery complex and vineyard is home to the Craggy Range cellar door, restaurant and a collection of three cellars. Their flagship wine 'Sophia' is made in one of these cellars, a specially designed circular fermentation cellar containing 8000-litre French oak cuves. Each of the cuves are used for fermenting the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMerlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot \u003c\/span\u003eparcels of wine that come from the Gimblett Gravels Vineyard. Below the Sophia cellar is an underground barrel cellar named The Quarry where the blended components of ‘Sophia' are aged together for its final 12 months. The third cellar is a temperature controlled secondary fermentation cellar.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsCraggyRange_600x600.jpg?v=1699143166\" alt=\"Craggy Range Wineries and Hawke's Bay sub-regions\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsCraggyRange_600x600.jpg?v=1699143166\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCraggy Range Wineries and Hawke's Bay sub-regions\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699552497,"sku":"","price":99.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Craggy-Range-The-Quarry-Cabernet-Merlot-2008_e874b958-eb60-46fb-92fe-e92e705a91f7.jpg?v=1695963471"},{"product_id":"cullen-cabernet-sauvignon-merlot-2010","title":"Cullen Cabernet Sauvignon Merlot 2010","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCullen is an iconic Margaret River winery that has been certified as both Organic and Biodynamic since 2004. The 2010 Cullen Cabernet Sauvignon Merlot is the second label to the Diana Madeline in the Cullen range and is a blend of 68% Cabernet Sauvignon, 24% Merlot, 5% Petit Verdot and 3% Cabernet Franc. The wine is made entirely from grapes sourced from the Cullen Vineyard and Mangan Vineyard.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Excellent medium red. Strong and rich black berry characters, with a touch of pepper and violets. Great depth of flavour, with the delicious Merlot filling out the middle palate and thus complimenting the clean and classical Cabernet component of the wine. The wine is tied together perfectly by the soft tannins and given structure by the good oak.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eCullen\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca rel=\"noopener\" title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\" alt=\"Cullen Wines\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\" alt=\"Cullen Vineyard\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" title=\"Vanya Cullen discusses biodynamics\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Vanya Cullen discusses biodynamics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\" alt=\"Cullen Wines\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. Further plantings were made over the subsequent decades. The mature\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. With Vanya at the helm, the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004. \u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. Vanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699781873,"sku":"","price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Cullen-Cabernet-Sauvignon-Merlot-2010.jpg?v=1677467198"},{"product_id":"cullen-cabernets-2003","title":"Cullen Cabernets 2003","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCullen is an iconic Margaret River winery. The 2003 Cullen Cabernets, a blend of 70% Cabernet Sauvignon and 30% Cabernet Franc, is a very limited release that was crafted primarily from selected parcels of fruit that didn't quite make the grade for the flagship Cullen Diana Madeline Cabernet Merlot. In 2003 Cullen was certified fully Organic and began introducing Biodynamic viticulture practices. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This 70% cab sav\/30%cab franc is a beautifully balanced, elegant, fruit driven wine, and amazing for what is a second-string red. Clean, ripe dark-fruit aromas; mild, harmonious tannins give backbone but remain smooth. It's all about balance.\"  Huon Hooke\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt comes as no surprise that the wine possesses the same beautiful characteristics as its big sister; intensely varietal, powerful but alluring and impeccably balanced. A perfumed bouquet of blackcurrants and other small berry fruits with underlying hints of violets and gravel is followed by a  wonderfully supple palate full of cassis and cherry fruit, with the trademark backbone of fine tightly knit tannins on the long, persistent finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This wine is a blend of 70% Cabernet Sauvignon and 30% Cabernet Franc grown on the Cullen estate vineyard. It has spent 33 months in French oak barriques, 30% of which were new. The elegance of the 2003 vintage reflected in this wine makes it enjoyable to drink right now. Drink now- 5 years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eVanya Cullen\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"float: none;\" alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\"\u003e\u003c\/a\u003e\u003ca title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This 70% cab sav\/30%cab franc is a beautifully balanced, elegant, fruit driven wine, and amazing for what is a second-string red. Clean, ripe dark-fruit aromas; mild, harmonious tannins give backbone but remain smooth. It's all about balance\u003cspan data-mce-fragment=\"1\"\u003e. Drink Now – 8+ years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, Gourmet Traveller Wine  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\" alt=\"Cullen Vineyard\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca rel=\"noopener\" title=\"Vanya Cullen discusses biodynamics\" href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" target=\"_blank\"\u003e\u003cimg style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" alt=\"Vanya Cullen discusses biodynamics\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\" alt=\"Cullen Wines\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. Further plantings were made over the subsequent decades. The mature\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. With Vanya at the helm, the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004. \u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. Vanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699814641,"sku":"","price":85.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Cabernets-2003_ac538a97-5b80-4ee5-af3f-ac22f0213c1c.jpg?v=1696202066"},{"product_id":"cullen-diana-madeline-2019","title":"Cullen Diana Madeline 2019","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Enthusiast Top 100 Cellar Selections of 2022\u003cbr\u003eJames Halliday Top 100 of 2021\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. The Cullen vineyard has been certified both Organic and Biodynamic since 2004. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Incredible power and concentration here, and yet, still lithe and so finely wrought. It's ultra-mineral in feel with iron and dense graphite tannin, but perfumed and spice-laden too. The quality and feel of tannin here is something quite extraordinary. Plum and dark cherry, dark tobacco, whiff of empty chocolate box, superb length of flavour. Essence of Cabernet. Essential Cabernet. We've never had it so good.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanya Cullen has taken her Cabernet Merlot into the top echelon of Australian Cabernet through dogged determination, curiosity and superb technical skills. The exemplary vineyard site is planted on ancient granitic soils in the central Willyabrup sub-region of Margaret River. Cullen has adopted the principles of biodynamic viticulture to 'achieve greater individuality of site through working with nature rather than against it'. This estate style is about freshness and complexity, structure and suppleness. The wines have pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age. Diane Madeline Cabernet Merlot is named in memory of Di Cullen who established the winery and vineyard with her husband in 1971.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"100% Cullen Vineyard. \u003cspan data-mce-fragment=\"1\"\u003eThe varietal blend is 87% Cabernet Sauvignon, 7% Merlot, 3% Cabernet Franc, 2% Malbec and 1% Petit Verdot. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eAged for 15 months in barriques, of which 45% were new\u003c\/span\u003e. \u003cspan data-mce-fragment=\"1\"\u003eDeep mulberry, ripe cherry with purple hues, showing youth, and vitality.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eDelicious aromas, and deeply perfumed, violets, wild rose, mulberry, satsuma plum and cigar box. An intoxicating nectar of cabernet sauvignon and family, and classic old vine, low yielding and intensity.\u003c\/span\u003e On the palate a\u003cspan data-mce-fragment=\"1\"\u003en elegant, perfumed, wine. Light and intense, with fruit density, balance and opulent, in that Cabernet Sauvignon seductive way. The wines fine tannins, float across the palate…. Revealing plum, rose, chocolate, ironstone and cigar box.. The list of adjectives goes on and on into an infinite taste of Cullen Wilyabrup Diana Madeline - from a great vintage equal if not better than the great 2018.\u003c\/span\u003e Cellar: Up to 50 years.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCullen\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/66UVacFW__Y\" title=\"Huon Hooke reviews Cullen Diana Madeline 2019\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"float: none;\" alt=\"Huon Hooke reviews Cullen Diana Madeline 2019\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWinesDianaMadeline2019_480x480_10ba286f-4d47-4933-a507-37422dbc5377_480x480.jpg?v=1720403174\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke reviews Cullen Diana Madeline 2019\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep red colour with strong purple reflections. The bouquet is fresh and youthful but surprisingly complex in its youth, revealing violet, blueberry, raspberry and any number of other berry fruit aromas, cherry and dark plum, too, with oak influences evident but discreetly tucked into the wine. It's full-bodied and firm, the tannins perhaps a little more grippy and assertive than usual in this wine, the structure formidable and undoubtedly will endow it with long ageing prospects. Great intensity, power and drive through the palate, the finish long and super-satisfying. A very concentrated DM. It can be enjoyed now but should be cellared for best results. Drink: 2023-2049.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Cabernet sauvignon, merlot, cabernet franc, malbec and petit verdot; matured for 15 months in French oak (45% new). Superb colour, the bouquet a wondrously complex mix of cassis, earth, tapenade and black olive, all fused into a magically woven palate with tightly furled tannins. Drink to 2059.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - 98 points and Top 100 Wines of 2021\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"87% Cabernet Sauvignon, 7% Merlot, 3% Cabernet Franc and 2% Malbec with 45% new oak. 2,350 dozen made. Incredible power and concentration here, and yet, still lithe and so finely wrought. It's ultra-mineral in feel with iron and dense graphite tannin, but perfumed and spice-laden too. The quality and feel of tannin here is something quite extraordinary. Plum and dark cherry, dark tobacco, whiff of empty chocolate box, superb length of flavour. Essence of Cabernet. Essential Cabernet. We've never had it so good. Drink 2026 - 2050+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"87% Cabernet sauvignon, with 7\/3\/2\/1% merlot\/cabernet franc\/malbec\/petit verdot. Matured for 15 months in barrique, 45% new. Cassis and red licorice on the nose, bay and saltbush, too. The palate is salty and fine with layers upon layers of spice and texture. The tannins are like finely textured gills, stacked as delicately as the folds in a mushroom. The length of flavour unfurls and extends across the palate, taking so long to fade that this entire tasting note is possible off one sip. The rest are just for pleasure. Drink it now, or in 40+ years from now… both will be possible. Drink by 2061.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Erin Larkin, Halliday Wine Companion - 98 points and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThis year marks a major milestone for Margaret River icon Cullen Wines: 50 years of vinous excellence. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis week, meanwhile, marks the release of the flagship 2019 Diana Madeline cabernet blend, recognised as one of the country's finest reds. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eI gave the 2019 Diana Madeline 98 points - my highest score of the year so far - for its impeccable poise and balance. 'It is one of our best to date, some say rivalling the great 2018, and some say its even better,' says winemaker Vanya Cullen of the wine named in tribute to her trailblazing mother. It is a dark wine this, richly perfumed and approachable early with a panoply of red fruit flavours from dark cherries to wild berries and black plums. A tour de force of balance and restraint at just 13.5% alcohol. A wine of length, concentration and style. For sports lovers think Flo Jo (without the drugs) in a bottle.\u003c\/span\u003e\"  \u003cstrong\u003eWinsor Dobbin, gourmetontheroad.com – 98 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Cullen's biodynamic home-block red is a deep well of terroir-driven aromas and flavors. Concentrated yet lucid, it conjures wild West Aussie bush and coastal notes. There's eucalyptus, dusty red earth and the blossoms of local Marri trees amidst tart cherry and red currant. It's briny, savory and spicy. The tannins are muscular but ultrafine, sappy and textural. Drink 2024–2042.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eChristina Pickard, Wine Enthusiast – 96 points and Top 100 Cellar Selections of 2022\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 of 2021\u003cbr\u003eWine Enthusiast Top 100 Cellar Selections of 2022\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Cullen Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca rel=\"noopener\" title=\"Vanya Cullen discusses biodynamics\" href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" target=\"_blank\"\u003e\u003cimg style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" alt=\"Vanya Cullen discusses biodynamics\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. Further plantings were made over the subsequent decades. The mature\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. With Vanya at the helm, the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004. \u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. Vanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Cullen Winery and the Margaret River Sub Regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700240625,"sku":"","price":148.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/cullen-diana-madeline-cabernet-merlot-2019.jpg?v=1696206025"},{"product_id":"cullen-diana-madeline-2016","title":"Cullen Diana Madeline 2016","description":"\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. The Cullen vineyard has been certified both Organic and Biodynamic since 2004. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Here's a sleek wine of exquisite perfume and balance that treads lightly, but surely through the palate. Dances, even. There's a quiet storm of graphite tannin, red and black fruits, a distinct pencil and mineral thing going on, clean fresh acidity, and a wonderfully long finish. It's painting with water colours, to borrow a phrase, but gee it makes a beautiful picture. It's rare to find a Cabernet with this level of poise and control. Yet again, Cullen is leading the pack.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"100% Cullen Vineyard. 93% Cabernet Sauvignon, 5% Merlot, 1% Malbec, 1% Petit Verdot. \u003cspan\u003e\u003c\/span\u003eAged for 14 months in barriques of which 67% were new. Deep crimson hues with magenta edges. On the nose fantastic complexity and vitality with layers of well ripened dark fruits enhanced by gorgeous leafy notes. The palate is elegant, fruit driven and silky delivering dark fruit notes and some chocolate bitterness. There is a lovely touch of spice melting into the fruit. A wine to watch as it unfolds and to be enjoyed over the next decades. Cellar: 30 plus years.\"  \u003cstrong\u003eCullen\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca rel=\"noopener\" title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\" alt=\"Cullen Wines\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"93% cabernet sauvignon, 5% merlot, 1% each of malbec and petit verdot, matured for 14 months in French barriques (67% new). Elegance personified, no compromise likewise. Then rack up extraordinary attention to detail, and the Wilyabrup district, the greatest part of the Margaret River. Given these parameters, the fluid grace of this beautiful wine might seem almost inevitable. But, of course, it's not - it's the distillation of two generations\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2041.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 98 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very deep, bright purple\/red colour leads into \u003cspan data-mce-fragment=\"1\"\u003ea sweetly ripe, rich berry and violet bouquet which is fruit-driven, vibrant and fresh. Blueberries and herbs. Wonderfully elegant and piercingly intense. An outstanding wine. Drink: 2020-2046.”\u003c\/span\u003e  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Here's a sleek wine of exquisite perfume and balance that treads lightly, but surely through the palate. Dances, even. There's a quiet storm of graphite tannin, red and black fruits, a distinct pencil and mineral thing going on, clean fresh acidity, and a wonderfully long finish. It's painting with water colours, to borrow a phrase, but gee it makes a beautiful picture. It's rare to find a Cabernet with this level of poise and control. Yet again, Cullen is leading the pack\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2024 - 2038+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Spicy, intense with a polished texture and some balsam notes. Not nearly ready. Put it away!\"  \u003cstrong\u003eJancis Robinson MW – 18\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\" alt=\"Cullen Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" title=\"Vanya Cullen discusses biodynamics\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Vanya Cullen discusses biodynamics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\" alt=\"Cullen Wines\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. Further plantings were made over the subsequent decades. The mature\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. With Vanya at the helm, the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004. \u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. Vanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700273393,"sku":"","price":175.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Diana-Madeline-Cabernet-Merlot-2016.jpg?v=1696204793"},{"product_id":"cullen-diana-madeline-2010","title":"Cullen Diana Madeline 2010","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 of 2012\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. The Cullen vineyard has been certified both Organic and Biodynamic since 2004. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The combination of terroir, early picking, biodynamics, aged vines and sympathetic winemaking makes such a strong statement. Slightly more robust than recent vintages and as such may prove an even greater crowd pleaser. It is a stunning blend of all five Bordeaux varieties. Silky, effortless and graceful. Will cellar for decades.”  Ray Jordan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanya Cullen has taken her Cabernet Merlot into the top echelon of Australian Cabernet through dogged determination, curiosity and superb technical skills. The exemplary vineyard site is planted on ancient granitic soils in the central Willyabrup sub-region of Margaret River. Cullen has adopted the principles of biodynamic viticulture to 'achieve greater individuality of site through working with nature rather than against it'. This estate style is about freshness and complexity, structure and suppleness. The wines have pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age. Diane Madeline Cabernet Merlot is named in memory of Di Cullen who established the winery and vineyard with her husband in 1971.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAndrew Caillard MW\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca rel=\"noopener\" title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\" alt=\"Cullen Wines\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The combination of terroir, early picking, biodynamics, aged vines and sympathetic winemaking makes such a strong statement. Slightly more robust than recent vintages and as such may prove an even greater crowd pleaser. It is a stunning blend of all five Bordeaux varieties. Silky, effortless and graceful. Will cellar for decades\u003cspan data-mce-fragment=\"1\"\u003e. Perfect with rack of lamb.”  \u003cstrong data-mce-fragment=\"1\"\u003eRay Jordan, West Weekend - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A wonderfully complete, elegant and willowy wine of exuberant brightness, freshness and exemplary balance. Its deep pristine perfume of violets, cassis, mulberries, dark cherries is tightly knit with fresh cedar\/chocolate\/vanilla oak. Medium to full-bodied, it's deeply layered with pristine flavours of small berries, briar and nuances of dried herbs, underpinned by dusty, gravelly tannins, steadily building power and intensity before finishing long, supple and silky. Drink: 2030-2040.\" \u003cstrong\u003e Jeremy Oliver - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"2010 DM makes a vital statement: its phenomenal predecessor was no fluke. At thirty-nine years of age and privileged to fanatical biodynamic care, the Cullen vineyard is in a remarkable place indeed. At a tantalising 13.0% alcohol, elegance meets the strictest definition. Utterly enticing, profoundly pure, effortlessly seamless and earth-shakingly long-lived\u003cspan data-mce-fragment=\"1\"\u003e. Margaret River graphite, high cocoa dark chocolate texture and gravelly tannins support pin-point exact violet and blackcurrant fruit. For the record, 77% cabernet sauvignon, 10% merlot, 6% petit verdot, 4% malbec and 3% cabernet franc – but such is its seamless coherence, you'd never know it was a blend. \u003c\/span\u003eDiana would be proud\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Wine Taste - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A 77\/10\/6\/4\/3 per cent blend of cabernet sauvignon, merlot, petit verdot, malbec and cabernet franc. Confident with the quality of her biodynamically grown estate grapes, Vanya Cullen is taking a gently gently approach with all aspects of the wine. Thus it is medium-bodied at best, but is \u003c\/span\u003eperfectly balanced and its array of blackcurrant, redcurrant, earth and spice fruit flavours are clearly varietal. Above all else, it is certain the wine will develop beautifully over the next 20-30 years\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 96 points and Top 100 Wines of 2012\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"From a great vintage in Margaret River, this elegant cabernet sauvignon-dominant blend (77 per cent) includes merlot, petit verdot, malbec and cabernet franc. Pretty, complex aromas include blackcurrant, violet, rose petals and plum. \u003c\/span\u003eThe wine is just a joy to drink, with fine-grained tannins carrying medium-bodied flavours of red berries, blood plum and some ironstone minerality all around the mouth\u003cspan data-mce-fragment=\"1\"\u003e. A great option for the cellar – this will age beautifully – decant it for a few hours if you decide to drink it now.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBen Thomas, The Weekly Review -  5\/5\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Includes 10% merlot, 6% petit verdot, 4% malbec and 3% cabernet franc. Medium to deep purple\/red: fairly light colour for a cabernet, but the hue is excellent. Clean, fragrant violets and red fruits fill the aroma. \u003c\/span\u003eMedium-bodied at the most, it has appealing youthful flavour and balance, length and harmony, with a thread of fine-grained tannins running throughout the palate. A bright and vibrant wine, not a 'try hard' style, but very elegant, and effortless. Tremendous length, with the tannins making an important contribution. Not a very powerful Cullen, but pretty and will no doubt live and age well. Drink: 2012-2040.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 of 2012\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\" alt=\"Cullen Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" title=\"Vanya Cullen discusses biodynamics\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Vanya Cullen discusses biodynamics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\" alt=\"Cullen Wines\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. Further plantings were made over the subsequent decades. The mature\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. With Vanya at the helm, the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004. \u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. Vanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700338929,"sku":"","price":195.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Diana-Madeline-Cabernet-Merlot-2010_5474fd45-f12d-418c-a89a-de826088bf48.jpg?v=1696204344"},{"product_id":"cullen-diana-madeline-2007","title":"Cullen Diana Madeline 2007","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 of 2009\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline Cabernet Merlot is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. The Cullen vineyard has been certified both Organic and Biodynamic since 2004.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Just to fully impose her dominance over Australian fine wine making, Vanya Cullen doubles her 2007 king-hell whammy with this astonishing bio-D blend of cabernet sauvignon , merlot, cabernet franc and petit Verdot. It brought to me a vision of a hot gothic\/sultry-musky Marianne Faithful sitting with a knife and fork to devour a quivering gelatinous block of arterial blood, blood orange, soot, coffee, ancient oolong tea, and trainline gravel, dusted with gunpowder and the pollen of forests and fields of meadow blooms. It's an extreme, profoundly beautiful thing. Thirty years in the cellar.\"  Philip White\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is one of the greatest Diana Madeline's\u003cspan data-mce-fragment=\"1\"\u003e. The outstanding quality of this wine reflects a combination of the excellent conditions that existed for all red grape varieties during the lead up to the 2007 vintage and the benefits of employing the best biodynamic practices. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 2007 Diana Madeline was made from 84% Cabernet Sauvignon, 8% Merlot, 4% Cabernet Franc and 4% Petit Verdot. The fruit was picked at Baumés ranging from 12.0 to 13.8˚ and fermentation employed natural yeasts. The wine was matured for 14 months in high quality French oak barriques.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVery concentrated deep red colour. The bouquet is already very complex, combining clean and rich blackcurrant aromas (typical of great vintages of this wine style) with a touch of blackberry and vanillin oak. On the palate, the complex amalgam of liquorice, fennel and different fruit flavours, including plum, mulberry, red currant and blueberry, are backed by just the right amount of clean oak. Long and persistent. The extraordinary depth of flavour reflects the outstanding quality of the 2007 vintage. Cellaring: At least 20 years.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eVanya Cullen\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca rel=\"noopener\" title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\" alt=\"Cullen Wines\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"One might be sceptical about biodynamics, but not about this glorious wine, an emphatic bounce back to top form; indeed, this is as close to perfection as one can imagine in terms of structure, texture and its complex fruit flavours. Great now, greater still in another 10 years\u003cspan data-mce-fragment=\"1\"\u003e, and who knows how long thereafter. Drink to 2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - 97 points and Top 100 Wines of 2009\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eJust to fully impose her dominance over Australian fine wine making, Vanya Cullen doubles her 2007 king-hell whammy with this astonishing bio-D blend of cabernet sauvignon (84%), merlot (8%); cabernet franc (4%) and petit verdot (4%). It brought to me a vision of a hot gothic\/sultry-musky Marianne Faithful sitting with a knife and fork to devour a quivering gelatinous block of arterial blood, blood orange, soot, coffee, ancient oolong tea, and trainline gravel, dusted with gunpowder and the pollen of forests and fields of meadow blooms. It's an extreme, profoundly beautiful thing. Thirty years in the cellar.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePhilip White, \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe Independent Weekly\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e – 95+++ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eI didn't take many notes on this wine, and if I did then I'm not exactly sure where they are right now, but I remember it perfectly well and don't feel the need to go long on the fruit salad descriptors because this wine is all about structure and length. It's tight and fine, only medium bodied really, with a bright mulberry and blackcurrant sort of fruit character, a slight but pleasant leafiness that's both Cabernet and regional and tasteful cedar\/vanilla oak in support. Pretty too. The thing that struck me though, was just how long and controlled it was through the mouth. I tasted other wines next to it and they looked distinctly clumsy and abbreviated. Perhaps not the most exciting of wines at present, more subdued and classy, but \u003c\/span\u003eit's going to be magic in the long term\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2019-2030+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front – 95+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Ah yes I see what you mean. Though it took me a while to come around to this - biodynamically-grown wines are renowned for their 'brightness', but the first day I tried this it seemed dull. Perhaps 'subdued' is a better word. Day two it tasted better but I still wasn't entirely convinced. Day three it was at its best, its quality clear. Good sign I know though you'd be doing your dough if you were looking to drink it soon-ish. One of the interesting things about 2007 Margaret River cabernet is that the wines generally aren't thick or ballsy or robust, but they are beautifully ripe and balanced. This wine sure is. It has a lightness of touch, a natural sense of acidity, and strides long and sure out through its finish. I'm with Walsh - it's a wine characterised by its structure and length. Good news for its future.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Sumptuous, earthy and rather riper and more rustic than usual, this smooth and seamless cabernet blend has a delicate, floral and earthy bouquet of small berries, cherries and mulberries, backed by creamy, cedary oak, baked earth and hints of underbrush. Long and supple, deep and slightly subdued, its plush and satiny presence of slightly meaty fruit is underpinned by a fine spine of crunchy tannins, delivering a smooth, polished presence of fruit and oak backed by a mineral presence and punctuated by delightful acidity. YTD 2019-2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Vanya Cullen is a champion of sustainable directions in Australian wine. Her Margaret River cabernet blend, named after her late mother, is a modern classic. The '07 offers seamless integration of blackcurrant fruit, earthy richness and cedary oak. It has lovely texture, dense, complex flavour and lightly puckering tannins. Ageing? Yes, two to 15 years.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRalph Kyte-Powell, Epicure Uncorked  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 of 2009\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Cullen Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" title=\"Vanya Cullen discusses biodynamics\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Vanya Cullen discusses biodynamics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. Further plantings were made over the subsequent decades. The mature\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. With Vanya at the helm, the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004. \u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. Vanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700404465,"sku":"","price":195.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Diana-Madeline-Cabernet-Merlot-2007_1d81bd99-717f-4772-8d84-42c7e6df3ef7.jpg?v=1696203514"},{"product_id":"cullen-diana-madeline-2005","title":"Cullen Diana Madeline 2005","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2007\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003ePhilip Rich Top 20 Wines of 2007\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMatthew Jukes Top 100 Wines of 2008\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003ePeter Forrestal Top 100 Drops\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. By 2005 the Cullen vineyard was certified both Organic and Biodynamic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The Margaret River Cabernet pair in this year's Top 100 may perhaps be a little predictable, but they won their places fair and square by simply tasting the others clean off the page. The 2005 Diana Madeline is a huge wine with firm tannins and a long life ahead of it. It reminded me of some 2005 Paulliacs, which are typified by their intricate marquetry overlaying a muscle-bound core of unyielding cassis fruit.\"  Matthew Jukes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a great wine and one of the very finest Bordeaux blends ever produced at Cullens. It was made using all of the five red grape varieties of Bordeaux, with Cabernet Sauvignon comprising three quarters of the blend. Merlot was the next most important contributor with 16%, followed by Malbec (5%), Cabernet Franc (3%) and Petit Verdot (1%). The wine has benefited from having been matured for 19 months in French barriques, of which 70% were new.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMagnificent deep inky red with strong purple meiniscus\u003cspan data-mce-fragment=\"1\"\u003e. \u003c\/span\u003eYouthful, concentrated and intense pot-pourri of dark berry fruits on the nose. Powerful and sumptuous, with the wonderful black cherry flavours in the middle palate being backed by fine-grained tannins and leading into a rewardingly long and lingering finish.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCellaring: At least 15 years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eVanya Cullen\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca rel=\"noopener\" title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\" alt=\"Cullen Wines\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Wow! Elegance meets structure, meets sophistication. Scented with violets and sweet cedary new oak, its perfume of small red and black berries, dark cherries reveals complex earthy undertones with a hint of gravel. Full to medium in body but steeped with vibrant flavours of dark berries, cherries, its seductively smooth but opulent palate revels in its marriage of fruit, oak and firm, Graves-like chalky tannin. Exceptionally long and perfectly harmonious, it's both polished and powerful, with a brilliant future\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2025-2035.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"My top WA wine of the year. It's opulent, succulent, well structured, fleshy and velvety, with fine, slinky tannins.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Peter Forrestal, Top 100 Drops – 19.0\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Vanya Cullen only knows how to make great wine, here juggling cabernet sauvignon (75%), merlot, malbec, cabernet franc and petit verdot. In archetypal Cullen style, it has a backbone of ripe but persistent tannins to the array of black fruit flavours, which have the density and intensity to easily carry the wine through to its very long plateau of maturity\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2010-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - 96 points and Top 100 Wines of 2007\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This beautifully crafted, concentrated and medium-to-full-bodied wine is the latest in a long list of great Margaret River cabernets from Vanya Cullen over the years. Ultra perfumed with violets, cedar, earth, blackcurrants, dark cherries and a hint of complexing bell pepper, the palate is still backward – with finely grained and very persistent tannins rounding out a wine which will require at least five years to soften. Should be drinking well 15 to 20 years from now.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePhilip Rich, Australian Financial Review - Top 20 Wines of 2007\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The Margaret River Cabernet pair in this years 100 may perhaps be a little predictable, but they won their places fair and square by simply tasting the others clean off the page. The 2005 Diana Madeline is a huge wine with firm tannins and a long life ahead of it. It reminded me of some 2005 Paulliacs, which are typified by their intricate marquetry overlaying a muscle-bound core of unyielding cassis fruit.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Matthew Jukes – Top 100 Australian Wines of 2008\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This is a Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot red blend of epic proportions from respected winemaker Vanya Cullen of this leading Australian wine producer. Nineteen months in French oak has resulted in a wine that is \u003c\/span\u003edrinking beautifully right now but with the restraint and power that augurs for a very long and prosperous future\u003cspan data-mce-fragment=\"1\"\u003e. Black fruits, hints of vegemite, currants, spicy plums and roasted meats are only some of the contributors to a complex array of characters in the aroma profile of this wine. Revealed in layer upon layer, complexity abounds. Seamless in mouthfeel, balanced and just beautiful flavours. Good coffee mocha oak, ultra fine tannins, a touch of silkiness – indeed a very classy and elegantly structured red with lingering liquorice and dark chocolate on the finish. Try this Wagyu beef. Drink to 2027 plus.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePaul Ippolito - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eLeft-wing wine: I collapse, boneless, here. The lively berries, the naughty spring meadowflower freshness, the wicked lollyshop musk and bright violets and lavender that you never see in 100% cab are here, thanks to the mad persistence of Vanya Cullen's hatred of chemicals, full bore plunge to perfect guzzling blended squish, and absolute pursuit of biodynamic hooley dooley holiness. Cab sav, franc, merlot, malbec and verdot be perfumed here, sans sprays and poisons. It friggin rocks. Close table or bedside supping now; real mushy wedding shit in a decade or so.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePhilip White, \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe Independent Weekly\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e – 95++ points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This year a blend of 75% cabernet, 16% merlot, 5% malbec, 3% cabernet franc and 1% petit verdot with the grapes being grown according to Bio-Dynamic principles. In order to get into the spirit of things I swirled the wine anti-clockwise while suspending a crystal over the top before tasting. Actually, I think there really is something in this Bio-Dynamic wines lark, and to paraphrase the great Reeves \u0026amp; Mortimer – 'I don't know how it works…but it does!'.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAromas of violet, sweet cherry, berry, bayleaf, a little beef stock and most attractive lead pencil oak with hints of asprin that some young screw-capped wines show. On the palate full bodied but very reserved and controlled with cherry, berry, clove, bayleaf and cedar flavours. Masses of mouthcoating firm tannins and noticeable cheek puckering acidity lay the foundations for decades of development. There is little pleasure to be found in this wine at present so don't even think about thinking about opening one for at least ten years. \u003c\/span\u003eIt's great but wait\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018 - 2030+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 95+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is a boomer. It is the best since 2001\u003cspan data-mce-fragment=\"1\"\u003e. It is strong, pure, muscular, wrapped in big arms of tannin and statuesque in its bright, clean, dark fruit profile. There's a sense of the tall, dark and handsome about this. It presents as a straight, perfumed, controlled burst of plums, blackcurrant, cedar, cigarbox, musk, chocolate and cloves, the merest tip of eucalypt giving it lift and life. This is a 20-year, long-haul wine. Don't touch it for a long time.\u003c\/span\u003e Blend this year is cabernet sauvignon 75%, merlot 16%, malbec 5%, cabernet franc 3% and petit verdot 1%. Drink: 2018-2027+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2007\u003cbr\u003ePhilip Rich Top 20 Wines of 2007\u003cbr\u003eMatthew Jukes Top 100 Wines of 2008\u003cbr\u003ePeter Forrestal Top 100 Drops \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Cullen Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" title=\"Vanya Cullen discusses biodynamics\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Vanya Cullen discusses biodynamics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. Further plantings were made over the subsequent decades. The mature\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. With Vanya at the helm, the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004. \u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. Vanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700437233,"sku":"","price":215.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Diana-Madeline-Cabernet-Merlot-2005_a31f440d-5c40-4536-b377-bdded922ca33.jpg?v=1696203286"},{"product_id":"cullen-diana-madeline-2003","title":"Cullen Diana Madeline 2003","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2005\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eTyson Stelzer Top 500 Wines of 2005\/2006\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. In 2003 Cullen was certified fully Organic and began introducing \u003cspan data-mce-fragment=\"1\"\u003eBiodynamic viticulture practices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A deeply fruited, finely balanced, firm and long-living cabernet blend. Its alluring, dark perfume of violets, cassis, mulberries, dark cherries and blood plums is supported by fragrant and fine-grained chocolate\/vanilla and cedary oak, with undertones of forest floor. Satiny soft, its plush palate of juicy small berry and cherry flavour is framed by firm, powdery tannins and backed by smooth, polished chocolate oak. Charming, spotlessly clean and beautifully measured.\"  Jeremy Oliver\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This wine was made from a blend of the same four Bordeaux grape varieties as last year. The final blend comprised 72% Cabernet Sauvignon, 20% Merlot, 4% Malbec and 4% Petit Verdot. The Baumés of these varieties at the time of picking typically lay in the range of 13 to 14°. All of the wine was matured for 15 months in French oak, of which 52% was new. The final alcohol concentration of this wine was 13.5%. Deep red with vibrant purple on the meniscus; already displays classic and seductive varietal cigar box characters on the nose, together with fresh violet and mocha aromas; cedary oak at the front of the palate leads into a complex amalgam of blackcurrant and black cherry flavours with a touch of cigar box, which are perfectly integrated with the soft but firm tannins. The palate is already very complete. Cellaring: 10 - 15 years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCullen Wines\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca rel=\"noopener\" title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\" alt=\"Cullen Wines\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"2003\u003c\/span\u003e\u003cspan\u003e Cullen Cabernet Sauvignon Merlot. Cellaring: Not less than 25 years to go.\"\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  James Halliday, Wine Companion Magazine Feb\/Mar 2014 - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A blend of 72% cabernet sauvignon, 20% merlot, and 4% each of petit verdot and malbec from the hand of Vanya Cullen, named to honour her late mother. Crystal clear colour, bell-clear, intense redcurrant and blackcurrant fruit, built-in tannins and high quality French oak all make for a classic wine\u003cspan data-mce-fragment=\"1\"\u003e. Drink Now-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - 96 points and Top 100 Wines of 2005\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A deeply fruited, finely balanced, firm and long-living cabernet blend. Its alluring, dark perfume of violets, cassis, mulberries, dark cherries and blood plums is supported by fragrant and fine-grained chocolate\/vanilla and cedary oak, with undertones of forest floor. Satiny soft, its plush palate of juicy small berry and cherry flavour is framed by firm, powdery tannins and backed by smooth, polished chocolate oak. Charming, spotlessly clean and beautifully measured\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2015-2023.\" \u003c\/span\u003e \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Another great Diana Madeline, with characteristic, refined fruit and monumental structure and length. Intense black and red currants and red cherries swirl with hints of nettles, spice, herbs, mint and cinnamon\u003cspan data-mce-fragment=\"1\"\u003e. Cashew nut French oak (50% new) is firm, but pushed into its rightful second place by the fruit. All it needs is time for the oak to integrate and the very persistent, firm, fine tannin structure to soften. Impressive. 72% cabernet, 22% merlot, 4% petit verdot, 4% malbec. It was showing even better when retasted on 10\/12\/05. Best drinking around: 2013-2023.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Top 500 Wines 2005\/2006 – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very impressive red with great density and complexity. It has real weight and deliciously silken texture. Licorice, blackberry, plum, spice, tar and classy oak. There's also some smoky bacon and gamy characters.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Bob Campbell, The Real Review - 95 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2005\u003cbr\u003eTyson Stelzer Top 500 Wines of 2005\/2006\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Cullen Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" title=\"Vanya Cullen discusses biodynamics\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Vanya Cullen discusses biodynamics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. Further plantings were made over the subsequent decades. The mature\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. With Vanya at the helm, the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004. \u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. Vanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700470001,"sku":"","price":210.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/cullen-diana-madeline-cabernet-merlot-2003_0e15dce4-d93d-407a-904f-969720a38490.jpg?v=1696202950"},{"product_id":"cullen-diana-madeline-2001","title":"Cullen Diana Madeline 2001","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePhilip Rich Top 20 Wines of 2003\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. By 2001 Cullen had changed to total organic viticultural practices and was well down the path to Organic Certification. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Wonderful wine, elegant and yet concentrated, deep and yet light on its feet, drinking superbly right now at 17 years. There are complex bottle-developed aroma notes to the bouquet and the wine is elegant, medium to full-bodied and beautifully balanced. No sign of greenness. A top vintage of this wine.\"  Huon Hooke (Tasted Jan 2018) \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanya Cullen has taken her Cabernet Merlot into the top echelon of Australian Cabernet through dogged determination, curiosity and superb technical skills. The exemplary vineyard site is planted on ancient granitic soils in the central Willyabrup sub-region of Margaret River. Cullen has adopted the principles of biodynamic viticulture to 'achieve greater individuality of site through working with nature rather than against it'. This estate style is about freshness and complexity, structure and suppleness. The wines have pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age. Diane Madeline Cabernet Merlot is named in memory of Di Cullen who established the winery and vineyard with her husband in 1971.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"float: none;\" alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\"\u003e\u003c\/a\u003e\u003ca title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Wonderful wine, elegant and yet concentrated, deep and yet light on its feet, drinking superbly right now at 17 years. There are complex bottle-developed aroma notes to the bouquet and the wine is elegant, medium to full-bodied and beautifully balanced. No sign of greenness. A top vintage of this wine. Drink 2018-2028.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points (Tasted Jan 2018)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"2001 Cullen Cabernet Sauvignon Merlot. Cellaring: 25 to 30 years to go.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  James Halliday, Wine Companion Magazine Feb\/Mar 2014 - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There's absolutely no stopping Cullen, the signature vineyard and winery in Margaret River. Last weekend the Cullen family played host to a number of media, trade and friends and over two mornings staged vertical tastings of their premier wines, the Sauvignon Blanc Semillon blend, Chardonnay and Cabernet Sauvignon Merlot. An exceptional and world-class event that few wineries could match in quality terms, it became an appropriate tribute to the life and work of Diana Cullen... The other astonishing new wine, and one I rated at least the equal of any other at this tasting, was the 2001 Cabernet Sauvignon Merlot, of which a small portion of around 180 cases was sealed under a screwtop cap. It was winemaker Vanya Cullen's intent to seal more of this wine this way, but a technical packaging hitch prevented her from doing so. I believe the screwcapped bottles have largely been sold out, and they were only available from the cellar door. The interesting thing was just how different the two bottlings actually tasted. The wine sealed under cork (19.4 points, drink 2013-2021+) was everything a Cullen red should be: a superbly polished, presented and harmonious wine of perfume and strength, but the power it exuded was restrained and measured. Saturated in deep fruit and revelling in its cedar\/mocha oak influences, it's the complete package, even a little more assertive than the excellent 2000 vintage. As if to contrast and simply make a point, the screwcapped bottling is precisely, according to the current vernacular, a fruit bomb. So much so, in fact, that you can hardly see the oak, which gives you an idea of what real fruit intensity is about. It's heady and opulent, succulent and meaty, and offers a simply unreal length and persistence of exaggerated fruit. Given time, in my experience of red wines sealed this way, the wine will change from the freakish to the simply wonderful. But it will take time, I think, about a decade longer than the cork-sealed alternatives. \u003cspan data-mce-fragment=\"1\"\u003eDrink 2013-2021+.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, electrifying crimson purple. The nose shows eggy sulphur (not a concern) at first but in time blows perfumed herbs, ripe mulberry, blackcurrant and cedar – it's hard work but over time a sense does develop that this is something special. It's not until the wine hits your tongue though that its greatness is revealed – or inferred. In short, it's dramatically structured, with a palate that's brooding and powerful and wrenched tight, with finegrained tannins that rattle right back through the palate in classical style and in doing so bolt its rage of blackcurrant\/black cherried fruit rigidly in place. This is a tremendous, statuesque, upstanding wine that shuns cuddly generousity and likeability for the sake of a commanding sense of respect. It's a lesson in how a superior, young, ageworthy cabernet should look. Drink: 2015-2025.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Made from what is a superb cabernet year in the Margaret River, and named in honour of Di Cullen, who sadly passed away this year, this is without question one of the really great Cullen cabernets – of which there have been a few. Made from 75% cabernet and 25% merlot, this deep crimson-purple-coloured wine has aromas of ripe, pure blackcurrant cabernet fruit, together with cedar and vanilla from perfectly handled French oak, 40% of which was new. The palate has wonderful persistence of flavour and length. Ripe, fine-grained and supple tannins round out a wine that is elegant and concentrated and that will keep improving for many years. This is one of the year's very best wines.\" \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Philip Rich, Australian Financial Review, Top 20 Wines of 2003\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"An awesome, dense, black colour with magnificent ripe jube fruit aromas seamlessly integrated with cedary oak. Superb, concentrated, varietal fruit on the palate. The oak is subdued and mellow.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWinestate Magazine  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The wine was bottled six weeks ago and the tasting bottle had just been opened. The first and most obvious observation is the consistency of style and quality in these wines. At present the wine is locked up tighter than the bank vault on a long weekend but a perfect structure is provided by the velvety, creamy ultra fine grained tannins, balanced but unobtrusive acid and obvious deep concentrated fruit. The body weight is muscular, so it's bigger than the 2000. Structure is big solid layered and tight with an intricate diverse level of complexity; this is a wine with a long finish that will age beautifully. Put simply, this wine is awesome and I will make a big call and say not only is it one of the best wines I have ever tasted, but in my opinion in time it will be one of the best wines ever produced in Australia. Rating? Who needs one with a wine like this! Feb 2003.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Ric Einstein, www.torbwine.com\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTop 20 Wines of 2003 - Philip Rich, Australian Financial Review\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\" alt=\"Cullen Vineyard\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca rel=\"noopener\" title=\"Vanya Cullen discusses biodynamics\" href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" target=\"_blank\"\u003e\u003cimg style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" alt=\"Vanya Cullen discusses biodynamics\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\" alt=\"Cullen Wines\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. Further plantings were made over the subsequent decades. The mature\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. With Vanya at the helm, the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004. \u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. Vanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700502769,"sku":"","price":260.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Diana-Madeline-Cabernet-Merlot-2001_1b248d7b-cba2-427d-91c8-9bb40729c53c.jpg?v=1756272928"},{"product_id":"cullen-diana-madeline-cabernet-sauvignon-merlot-1996","title":"Cullen (Diana Madeline) Cabernet Sauvignon Merlot 1996","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 1998\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e and is a worthy regional benchmark. \u003c\/span\u003eIt is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. In 1996 Cullen was embracing organic viticultural practices and was well down the path to Organic Certification.\u003c\/p\u003e\n\u003cp\u003e\u003cem data-mce-fragment=\"1\"\u003ePlease note that prior to the 2001 vintage, Cullen Diana Madeline was labelled Cullen Cabernet Sauvignon Merlot.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Arguably Australia's best cabernet merlot blend. Clean, perfectly ripened fruit and sweet cedary oak on the bouquet matched by a beautifully balanced and structured wine on the palate. Cassis fruit is framed by lingering tannins and fine French oak.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanya Cullen has taken her Cabernet Merlot into the top echelon of Australian Cabernet through dogged determination, curiosity and superb technical skills. The exemplary vineyard site is planted on ancient granitic soils in the central Willyabrup sub-region of Margaret River. Cullen has adopted the principles of biodynamic viticulture to 'achieve greater individuality of site through working with nature rather than against it'. This estate style is about freshness and complexity, structure and suppleness. The wines have pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age. Diane Madeline Cabernet Merlot is named in memory of Di Cullen who established the winery and vineyard with her husband in 1971.\"  \u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"float: none;\" alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\"\u003e\u003c\/a\u003e\u003ca title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eBright, deep colour of excellent hue: youthful. Same on the nose: fresh, clean, bright and adolescent with lots of primary fruit in a black fruit spectrum - blackberry mostly - and quite elegant, without obvious oak or high ripeness, and no sign of greenness. Elegant, medium to full-bodied wine of great precision and style, fine-grained tannins seamlessly interwoven in the farbric of the palate, and a long, harmonious finish. The one quibble I could raise is that it's not particularly complex, and could not be mistaken for a great Bordeaux because it's not that detailed or layered. But it invites comparison.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA blend of 75% cabernet sauvignon, 20% merlot and 5% cabernet franc, and arguably Australia's best cabernet merlot blend. Strongly coloured, with clean, perfectly ripened fruit and sweet cedary oak on the bouquet matched by a beautifully balanced and structured wine on the palate. Cassis fruit is framed by lingering tannins and fine French oak.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e95 points and Top 100 Wines of 1998\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deeply perfumed with scents of violets, cassis and plums, with meaty suggestions of very ripe fruit beneath highly aromatic creamy mocha oak. Sweet, slightly confection-like berry fruits present a fine and supple palate supported by creamy oak and a fine spine of bony tannin. A more restrained and willowy expression of this wine.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 1998\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Cullen Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e  All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" title=\"Vanya Cullen discusses biodynamics\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\" alt=\"Vanya Cullen discusses biodynamics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. \u003cspan data-mce-fragment=\"1\"\u003eFurther plantings were made over the subsequent decades. \u003c\/span\u003eThe mature \u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. \u003cspan data-mce-fragment=\"1\"\u003eWith Vanya at the helm\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e,\u003c\/span\u003e the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004.\u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. \u003cspan data-mce-fragment=\"1\"\u003eVanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Cullen Winery and the Margaret River Sub Regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700535537,"sku":"","price":275.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Diana-Madeline-Cabernet-Merlot-1996.jpg?v=1696200797"},{"product_id":"cullen-diana-madeline-2001-1500ml","title":"Cullen Diana Madeline 2001 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePhilip Rich Top 20 Wines of 2003\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. By 2001 Cullen had changed to total organic viticultural practices and was well down the path to Organic Certification. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Wonderful wine, elegant and yet concentrated, deep and yet light on its feet, drinking superbly right now at 17 years. There are complex bottle-developed aroma notes to the bouquet and the wine is elegant, medium to full-bodied and beautifully balanced. No sign of greenness. A top vintage of this wine.\"  Huon Hooke (Tasted Jan 2018) \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanya Cullen has taken her Cabernet Merlot into the top echelon of Australian Cabernet through dogged determination, curiosity and superb technical skills. The exemplary vineyard site is planted on ancient granitic soils in the central Willyabrup sub-region of Margaret River. Cullen has adopted the principles of biodynamic viticulture to 'achieve greater individuality of site through working with nature rather than against it'. This estate style is about freshness and complexity, structure and suppleness. The wines have pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age. Diane Madeline Cabernet Merlot is named in memory of Di Cullen who established the winery and vineyard with her husband in 1971.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAndrew Caillard MW\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca rel=\"noopener\" title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\" alt=\"Cullen Wines\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Wonderful wine, elegant and yet concentrated, deep and yet light on its feet, drinking superbly right now at 17 years. There are complex bottle-developed aroma notes to the bouquet and the wine is elegant, medium to full-bodied and beautifully balanced. No sign of greenness. A top vintage of this wine. Drink 2018-2028.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points (Tasted Jan 2018)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"2001 Cullen Cabernet Sauvignon Merlot. Cellaring: 25 to 30 years to go.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday, Wine Companion Magazine Feb\/Mar 2014 - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There's absolutely no stopping Cullen, the signature vineyard and winery in Margaret River. Last weekend the Cullen family played host to a number of media, trade and friends and over two mornings staged vertical tastings of their premier wines, the Sauvignon Blanc Semillon blend, Chardonnay and Cabernet Sauvignon Merlot. An exceptional and world-class event that few wineries could match in quality terms, it became an appropriate tribute to the life and work of Diana Cullen... The other astonishing new wine, and one I rated at least the equal of any other at this tasting, was the 2001 Cabernet Sauvignon Merlot, of which a small portion of around 180 cases was sealed under a screwtop cap. It was winemaker Vanya Cullen's intent to seal more of this wine this way, but a technical packaging hitch prevented her from doing so. I believe the screwcapped bottles have largely been sold out, and they were only available from the cellar door. The interesting thing was just how different the two bottlings actually tasted. The wine sealed under cork (19.4 points, drink 2013-2021+) was everything a Cullen red should be: a superbly polished, presented and harmonious wine of perfume and strength, but the power it exuded was restrained and measured. Saturated in deep fruit and revelling in its cedar\/mocha oak influences, it's the complete package, even a little more assertive than the excellent 2000 vintage. As if to contrast and simply make a point, the screwcapped bottling is precisely, according to the current vernacular, a fruit bomb. So much so, in fact, that you can hardly see the oak, which gives you an idea of what real fruit intensity is about. It's heady and opulent, succulent and meaty, and offers a simply unreal length and persistence of exaggerated fruit. Given time, in my experience of red wines sealed this way, the wine will change from the freakish to the simply wonderful. But it will take time, I think, about a decade longer than the cork-sealed alternatives.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDrink 2013-2021+.\u003c\/span\u003e\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, electrifying crimson purple. The nose shows eggy sulphur (not a concern) at first but in time blows perfumed herbs, ripe mulberry, blackcurrant and cedar – it's hard work but over time a sense does develop that this is something special. It's not until the wine hits your tongue though that its greatness is revealed – or inferred. In short, it's dramatically structured, with a palate that's brooding and powerful and wrenched tight, with finegrained tannins that rattle right back through the palate in classical style and in doing so bolt its rage of blackcurrant\/black cherried fruit rigidly in place. This is a tremendous, statuesque, upstanding wine that shuns cuddly generousity and likeability for the sake of a commanding sense of respect. It's a lesson in how a superior, young, ageworthy cabernet should look. Drink: 2015-2025.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Made from what is a superb cabernet year in the Margaret River, and named in honour of Di Cullen, who sadly passed away this year, this is without question one of the really great Cullen cabernets – of which there have been a few. Made from 75% cabernet and 25% merlot, this deep crimson-purple-coloured wine has aromas of ripe, pure blackcurrant cabernet fruit, together with cedar and vanilla from perfectly handled French oak, 40% of which was new. The palate has wonderful persistence of flavour and length. Ripe, fine-grained and supple tannins round out a wine that is elegant and concentrated and that will keep improving for many years. This is one of the year's very best wines.\"\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Philip Rich, Australian Financial Review, Top 20 Wines of 2003\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"An awesome, dense, black colour with magnificent ripe jube fruit aromas seamlessly integrated with cedary oak. Superb, concentrated, varietal fruit on the palate. The oak is subdued and mellow.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWinestate Magazine  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The wine was bottled six weeks ago and the tasting bottle had just been opened. The first and most obvious observation is the consistency of style and quality in these wines. At present the wine is locked up tighter than the bank vault on a long weekend but a perfect structure is provided by the velvety, creamy ultra fine grained tannins, balanced but unobtrusive acid and obvious deep concentrated fruit. The body weight is muscular, so it's bigger than the 2000. Structure is big solid layered and tight with an intricate diverse level of complexity; this is a wine with a long finish that will age beautifully. Put simply, this wine is awesome and I will make a big call and say not only is it one of the best wines I have ever tasted, but in my opinion in time it will be one of the best wines ever produced in Australia. Rating? Who needs one with a wine like this! Feb 2003.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Ric Einstein, www.torbwine.com\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTop 20 Wines of 2003 - Philip Rich, Australian Financial Review\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\" alt=\"Cullen Vineyard\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" title=\"Vanya Cullen discusses biodynamics\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Vanya Cullen discusses biodynamics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\" alt=\"Cullen Wines\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. Further plantings were made over the subsequent decades. The mature\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. With Vanya at the helm, the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004. \u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. Vanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700568305,"sku":"","price":595.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Diana-Madeline-Cabernet-Merlot-2001-1500ml_8629beef-36e1-4d9d-bb3f-a49966ed5656.jpg?v=1696202722"},{"product_id":"cullen-diana-madeline-cabernet-sauvignon-merlot-2000-1500ml","title":"Cullen (Diana Madeline) Cabernet Sauvignon Merlot 2000 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2002 \u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eBest Cabernet Sauvignon Blend in Australia - Australian Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. By 2000 Cullen had changed to total organic viticultural practices and was well down the path to Organic Certification.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlease note that prior to the 2001 vintage, Cullen Diana Madeline was labelled Cullen Cabernet Sauvignon Merlot.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The bouquet is complex and the wine is powerful and deep, elegant and tightly focused, lively and long. It stood up well beside several 2000 Bordeaux left-bank wines. It may not have had the amazing extract of the best of the Medocs, but was a superb wine in its own right.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanya Cullen has taken her Cabernet Merlot into the top echelon of Australian Cabernet through dogged determination, curiosity and superb technical skills. The exemplary vineyard site is planted on ancient granitic soils in the central Willyabrup sub-region of Margaret River. Cullen has adopted the principles of biodynamic viticulture to 'achieve greater individuality of site through working with nature rather than against it'. This estate style is about freshness and complexity, structure and suppleness. The wines have pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age. Diane Madeline Cabernet Merlot is named in memory of Di Cullen who established the winery and vineyard with her husband in 1971.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca rel=\"noopener\" title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\" alt=\"Cullen Wines\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Pristine perfume of violets, dark berries and plums, lightly minty, dusty and smoky, over strongly scented vanilla\/bubblegum\/mocha oak. Classically long and silky, with a sumptuous depth of plush, pristine black berry\/dark cherry fruit tightly integrated with supple, drying tannins and smoky fine-grained oak. Superb balance, length and harmony\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis wine was voted the Best Cabernet Sauvignon Blend in Australia in the August 2002 issue of Australian Gourmet Traveller Wine. Nick Bulleid, who was part of a very distinguished panel, writes:  \"The quality of Cullen's cabernet sauvignon merlot is simply stunning. This is classic Margaret River. Both the 2000 and 1999 wines showed a deep purple-red colour and wonderful fruit concentration. The 2000 is marginally the finer of the two in structure, with a plump, supple and intense palate and plenty of fine tannin. I thought the fruit showed perfect ripeness, with concentrated blackcurrant characters. Peter Bourne said 'rich, ripe and opulent, with power and length', while Peter Forrestal admired its 'velvet texture'. These are brilliant wines with almost unlimited potential for development.\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAustralian Gourmet Traveller Wine\u003c\/strong\u003e  \u003c\/span\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"One of Australia's true benchmark wines, broodingly powerful in its youth but slowly unfolding with age. Deeply coloured. The small red berry fruits and subtle oak of the bouquet give little hint of the lush red and black fruits of the palate, the powerful tannins showing the first signs of softening. Great bloodlines.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - 95 points and Top 100 Wines of 2002\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThe last of this label before it became Diana Madeline. Black olives, meat-stock, ironstone, a hint of crushed ants (in a nice way); the bouquet is complex and the wine is powerful and deep, elegant and tightly focused, lively and long. It stood up well beside several 2000 Bordeaux left-bank wines. It may not have had the amazing extract of the best of the Medocs, but was a superb wine in its own right.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Given a couple of hours to open up this shows terrific fruit purity, with a furious slick of blackcurrant and a silkiness that's about as sheer as a pair of hotpants. There's a crash of tannins on the finish, coffee, olive and earth complexity, and a firm, strong, acid\/tannin frame on which it's built. Margaret River. Drink: 2008 - 2016.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBest Cabernet Sauvignon Blend in Australia - Australian Gourmet Traveller Wine\u003cbr\u003e\u003c\/span\u003eJames Halliday Top 100 Wines of 2002\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Cullen Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e  All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" title=\"Vanya Cullen discusses biodynamics\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Vanya Cullen discusses biodynamics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. Further plantings were made over the subsequent decades. The mature\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. With Vanya at the helm, the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004.\u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. Vanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700601073,"sku":"","price":550.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/cullen-diana-madeline-cabernet-merlot-2000-1500ml_f4fb3867-bdf4-4da4-81bf-0343a64178ed.jpg?v=1698964880"},{"product_id":"dalwhinnie-moonambel-cabernet-sauvignon-2006","title":"Dalwhinnie Moonambel Cabernet Sauvignon 2006","description":"\u003cp data-mce-fragment=\"1\"\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. \u003cspan data-mce-fragment=\"1\"\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It's an elegant cabernet but there's enough substance to keep all-comers happy. It is a high quality wine. It tastes of pencils, currants, chocolate and eucalypt, and its balance between fruit flavour and complex tannin is impeccable. Musky oak drifts through the aftertaste – this is a medium-weight, well structured cabernet of inherent class.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Dark cherry red, clear and bright. Fine elegant cedar cigar box perfume with lifted dark berry fruits. The bouquet is clean and varietally correct. Very fresh. The palate is very tight and highly strung, displaying the fruit, oak and acid in a very juvenile state. The balance of these three elements is impeccable for such a young wine. Shows all the characteristics of Grand Cru Left Bank Bordeaux.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eProbably the finest Cabernet Sauvignon we have ever made, even better than the 2004\u003cspan data-mce-fragment=\"1\"\u003e. There is much said about Cabernets from other regions, but if you really want to drink magnificent Australian Cabernet Sauvignon, do not dismiss the Pyrenees, the show results speak for themselves. Enjoy! Cellaring Potential: 8 - 10 years.\"  \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDalwhinnie\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Dalwhinnie wines have tremendous depth of flavour, reflecting the relatively low-yielding but well-maintained vineyards. The vineyards are dry-grown and managed organically, hence the low yield, but the quality more than compensates.\"\u003cstrong data-mce-fragment=\"1\"\u003e  James Halliday \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A layered, complex wine\u003cspan data-mce-fragment=\"1\"\u003e, fully integrated and showing generous levels of fruit, savoury oak and ample, quite slippery, fine-grained tannins. Cork. Drink Now-2018\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's an elegant cabernet but there's enough substance to keep all-comers happy. It is a high quality wine. It tastes of pencils, currants, chocolate and eucalypt, and its balance between fruit flavour and complex tannin is impeccable. Musky oak drifts through the aftertaste – this is a medium-weight, well structured cabernet of inherent class\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2012-2017.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dalwhinnie Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701027057,"sku":"","price":85.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-cabernet-sauvignon-2006.jpg?v=1696379142"},{"product_id":"dalwhinnie-moonambel-cabernet-sauvignon-2004","title":"Dalwhinnie Moonambel Cabernet Sauvignon 2004","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer Top 500 Wines of 2005-2006\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. \u003cspan data-mce-fragment=\"1\"\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The further I get into this wine, the more it impresses me. The palate absolutely dances with fresh, juicy red currants, red cherries and leaf with hints of savoury spice and bitter dark chocolate oak. Then time freezes as the tannin structure begins to reveal itself. An exquisitely glorious bed of fine-as-paper, mouth-filling tannins linger on a never-ending finish. These are some of the most amazing tannins that I have ever encountered. This wine easily ranks among the greatest Dalwhinnie Cabernets of all time. I guess you might say that it's a 'once in a lifetime wine.'\"  Tyson Stelzer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Dalwhinnie wines have tremendous depth of flavour, reflecting the relatively low-yielding but well-maintained vineyards. The vineyards are dry-grown and managed organically, hence the low yield, but the quality more than compensates.\" \u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eJames Halliday \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A superb cabernet whose deep and pure expression of spotless varietal fruit is handsomely partnered by finely handled oak and supported by a classically firm and powdery spine of drying astringency. Its heady bouquet of cassis, small red berries, plums and mulberries is backed by dusty cedar\/vanilla oak against a faint background of black olives, mint and menthol. Long and grainy, it's sumptuous and deeply layered, revealing intense and complex dark fruits with dusty suggestions of dried herbs and cedar. Beautifully complete, balanced and very stable; set for the long term\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2016-2024+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A brief note in David Jones' handwriting accompanied the latest Dalwhinnie samples. 'Hope you enjoy the '04s as much as we do. They are probably once in a lifetime wines.'\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe further I get into this wine, the more it impresses me. The bouquet leads off with ripe black currants and cassis, with hints of leaf and minerally granite complexity, opening up to complex nuances of ginger, spice and capsicum, with suggestions of candied orange zest. The palate absolutely dances with fresh, juicy red currants, red cherries and leaf with hints of savoury spice and bitter dark chocolate oak. Then time freezes as the tannin structure begins to reveal itself. An exquisitely glorious bed of fine-as-paper, mouth-filling tannins linger on a never-ending finish. These are some of the most amazing tannins that I have ever encountered. This wine easily ranks among the greatest Dalwhinnie Cabernets of all time. I guess you might say that it's a 'once in a lifetime wine.' Best drinking around: 2009-2019.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Top 500 Wines of 2005\/2006 – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A \u003cspan data-mce-fragment=\"1\"\u003edelicious medium to full-bodied, but silky smooth and supple, palate. Blackcurrant and cassis, high quality oak, and fine, ripe tannins. 13.4º alc. \u003c\/span\u003eDrink Now -\u003cspan data-mce-fragment=\"1\"\u003e 2019.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eI have no doubt that this is the best Dalwhinnie cabernet that I've tasted. It's fleshy and soft and intriguing, with sour, blonde tobacco on blackcurrant and mulberry, and a dry, juicy length with lingers with ease. This tastes every bit like a great season, made by the most careful of hands. Proprietor David Jones should be proud of it, and so too should the winemaker involved: Kate Goodman. Drink: 2006-2014.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Winefront Monthly - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOther awards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTyson Stelzer Top 500 Wines of 2005-2006\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" alt=\"Dalwhinnie Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701059825,"sku":"","price":92.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-cabernet-sauvignon-2004_ec6350ba-3a59-439a-85b5-5c8cf6215ad0.jpg?v=1696379076"},{"product_id":"dalwhinnie-moonambel-cabernet-sauvignon-2003","title":"Dalwhinnie Moonambel Cabernet Sauvignon 2003","description":"\u003cp data-mce-fragment=\"1\"\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. \u003cspan data-mce-fragment=\"1\"\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A fine, supple and lightly minty Victorian cabernet with a vibrant profile of juicy berry fruit and a firm, tightly knit spine of powdery tannin. Its delicate perfume of violets, blackcurrants and raspberries overlies cedary, vanilla oak influences, while its palate is a finely balanced marriage of fruit, restrained oak and quality tannin.\"  Jeremy Oliver \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Dalwhinnie wines have tremendous depth of flavour, reflecting the relatively low-yielding but well-maintained vineyards. The vineyards are dry-grown and managed organically, hence the low yield, but the quality more than compensates.\" \u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eJames Halliday \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"A fine, supple and lightly minty Victorian cabernet with a vibrant profile of juicy berry fruit and a firm, tightly knit spine of powdery tannin. Its delicate perfume of violets, blackcurrants and raspberries overlies cedary, vanilla oak influences, while its palate is a finely balanced marriage of fruit, restrained oak and quality tannin. Drink 2011-2015.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 90 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" alt=\"Dalwhinnie Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701125361,"sku":"","price":76.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-cabernet-sauvignon-2003_af6068fa-8d21-4e8c-9fe1-2e8b52529aa0.jpg?v=1696378866"},{"product_id":"dalwhinnie-moonambel-cabernet-sauvignon-2002","title":"Dalwhinnie Moonambel Cabernet Sauvignon 2002","description":"\u003cp data-mce-fragment=\"1\"\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. \u003cspan data-mce-fragment=\"1\"\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Dalwhinnie's shiraz gets lots of attention, but sadly its equally magnificent cabernet sauvignon is often overlooked. The deep purple colour indicates its potency, as the nose confirms with ripe blueberries and blackcurrants, and a hint of wild gorse adding character. The flavours fill the mouth with an intense sweet\/savoury sensation, while the taut, sinewy tannins lead to a near endless finish.\"  Peter Bourne\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Dalwhinnie wines have tremendous depth of flavour, reflecting the relatively low-yielding but well-maintained vineyards. The vineyards are dry-grown and managed organically, hence the low yield, but the quality more than compensates.\" \u003cstrong\u003e James Halliday \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Dalwhinnie's shiraz gets lots of attention, but sadly its equally magnificent cabernet sauvignon is often overlooked — despite the fact that it's $10 cheaper. The deep purple colour indicates its potency, as the nose confirms with ripe blueberries and blackcurrants, and a hint of wild gorse adding character. The flavours fill the mouth with an intense sweet\/savoury sensation, while the taut, sinewy tannins lead to a near endless finish. A wine that will last to 2010 and beyond.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePeter Bourne,\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003eAustralian Gourmet Traveller Wine – Best Buy Wines to Cellar\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Dalwhinnie cabernet often tends towards the austere, and almost always towards the tannic – here, appreciably, the tannins are finer and longer than previous and the austerity almost taken to another level – making it a fine, long, stylist's wine with flavours of mulberry, red dust and blackcurrant but better represented by its long, fragrant, sense of command. It needs time, but given it, it should become a beautiful wine. Drink: 2008-216.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Winefront Monthly - 92 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A very elegant, fine and stylish cabernet from this vineyard, which traditionally has produced a firmer cabernet of considerable astringency. There's a minty whiff of menthol and sweet cedar\/vanilla oak beneath its concentrated cassis and violet aromas, while the long and slightly sinewy palate reveals pleasing integration of vibrant plum and blackberry flavours. Drink 2014-2022.\"\u003c\/span\u003e  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeremy Oliver - 92 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Focused, concentrated blackcurrant and earth varietal fruit; long, persuasive tannins; overall distinctly savoury. Drink to 2014.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 92 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dalwhinnie Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701190897,"sku":"","price":82.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-cabernet-sauvignon-2002.jpg?v=1696378806"},{"product_id":"dog-ridge-digs-vineyard-cabernet-sauvignon-2004","title":"Dog Ridge Digs Vineyard Cabernet Sauvignon 2004","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDog Ridge is one of my favourite McLaren Vale wineries, producing superb wines from their 1940s plantings of Shiraz, Grenache and Cabernet Sauvignon, and value-packed wines at the other end of the spectrum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis single vineyard wine is produced from a two-acre block of low-yielding 60 year-old cabernet vines. All the fruit from this block has been sold to other well-known companies in the past, but now the top 5% of grapes are bottled under the Dog Ridge label. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eA powerful, \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewell structured cabernet; \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eripe blackcurrant fruit floods the bouquet; the concentrated and rich palate is a potent mix of blackcurrant and blackberry fruit, well-integrated oak and finishes long and lingering with soft, savoury tannins.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\" alt=\"Dog Ridge Winery\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\"\u003e Dog Ridge is a small family owned venture that started when Dave and Jen Wright moved from Adelaide to McLaren Flat to become vignerons. They purchased a 40-acre vineyard on ancient Kurrajong soil that boasted several 1940s plantings of Shiraz, Grenache and Cabernet Sauvignon that were used as a source for Château Reynella fortified wines. Fruit from these vines form the basis of their flagship wines today.\u003c\/p\u003e\n\u003cp\u003eThe 'Dog Ridge' is a very old grapevine rootstock no longer used in modern viticulture as it is too vigorous. The name caught\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDave and Jen's\u003c\/span\u003e attention and combined with the fact that they are besotted with curly coated retrievers and the main house is on a sandy ridge overlooking the vines… well, the name makes sense.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 2005, Jen's son Fred Howard and his wife Sarah joined the team, with the shared ambition of making great McLaren Vale wines. Before long the Cellar Door opened, and shortly after that the art gallery. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday Dog Ridge produces a range of boutique wines from 90 acres of premium McLaren Vale vineyards. The Wrights are proud of Dog Ridge's environmental record, having received property management awards for sustainability and minimal impact on the environment. These awards recognise their efforts at incorporating biodiversity into the vineyards, the recycling of wine barrel oak and green waste, and the conservation of precious water resources. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763702075633,"sku":"","price":35.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Dog-Ridge-Digs-Vineyard-Cabernet-Sauvignon-2004.jpg?v=1679446568"},{"product_id":"dog-ridge-dv3-cabernet-sauvignon-2002","title":"Dog Ridge DV3 Cabernet Sauvignon 2002","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDog Ridge is one of my favourite McLaren Vale wineries, producing superb wines from their 1940s plantings of Shiraz, Grenache and Cabernet Sauvignon, and value-packed wines at the other end of the spectrum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The palate is rich and supple, with sweet blackcurrant, chocolate, vanilla and spice.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDog Ridge have produced a superb range of McLaren Vale wines from the great 2002 vintage. They are all archetypal McLaren Vale - big, sweet fruit infused with lovely oak flavours – but have the extra juiciness, purity and elegance that the 2002 vintage conditions imparted. Like with its sibling Shiraz, the oak in the cabernet is a little dominant at this stage (the wine has just been released), but leave it six months to two years and the oak will be gobbled up by the ample fruit; by which time one will have a national treasure on one's hands.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis single vineyard wine is produced from a two-acre block of low-yielding 60 year-old cabernet vines. In the past, all the fruit from this block (named DV3) has been sold to other well-known companies, but now the top 5% of grapes are being used to develop their own label. The 2002 vintage was made by Wayne Dutschke of Barossa fame; the new winemaker is Mike Brown from Gemtree. The wine was m\u003c\/span\u003eatured in predominantly French and some lightly toasted American oak.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Outstanding McLaren Vale Cabernet: no doubt the cooler year helped. A deep, muscular, well structured cabernet with good varietal fruit, a lick of chocolate, lovely fleshy richness and a nice grip to finish. A long-termer\u003cspan data-mce-fragment=\"1\"\u003e. Best now to 15 years. Food: aged Reggiano cheese.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Sydney Morning Herald - \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTop Aussie Red  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Oak a tad assertive on the bouquet, but the palate is rich and supple, with sweet blackcurrant, chocolate, vanilla and spice\u003cspan data-mce-fragment=\"1\"\u003e. Drink Now-2017.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion \u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e- 92 points and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Blackcurrant, mint and coffee dominate the bouquet. Ample in weight; almost seamless with a supple consistency the tannins are smooth but the wine is deceptively well balanced with a structure solid. Good quality fruit is the driving force in this wine and it shows as varietal blackcurrant, mint, chocolate and coffee finishing to tomato leaf characters but its ripe with the mid palate chocolate and coffee dominant. Easy to drink now, it is rated as Recommended with **** for value\u003cspan data-mce-fragment=\"1\"\u003e, it should improve till 2008+ and the rating should increase as it matures.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRic Einstein, www.torbwine.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Dog Ridge Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\"\u003e Dog Ridge is a small family owned venture that started when Dave and Jen Wright moved from Adelaide to McLaren Flat to become vignerons. They purchased a 40-acre vineyard on ancient Kurrajong soil that boasted several 1940s plantings of Shiraz, Grenache and Cabernet Sauvignon that were used as a source for Château Reynella fortified wines. Fruit from these vines form the basis of their flagship wines today.\u003c\/p\u003e\n\u003cp\u003eThe 'Dog Ridge' is a very old grapevine rootstock no longer used in modern viticulture as it is too vigorous. The name caught\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDave and Jen's\u003c\/span\u003e attention and combined with the fact that they are besotted with curly coated retrievers and the main house is on a sandy ridge overlooking the vines… well, the name makes sense.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 2005, Jen's son Fred Howard and his wife Sarah joined the team, with the shared ambition of making great McLaren Vale wines. Before long the Cellar Door opened, and shortly after that the art gallery. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday Dog Ridge produces a range of boutique wines from 90 acres of premium McLaren Vale vineyards. The Wrights are proud of Dog Ridge's environmental record, having received property management awards for sustainability and minimal impact on the environment. These awards recognise their efforts at incorporating biodiversity into the vineyards, the recycling of wine barrel oak and green waste, and the conservation of precious water resources. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763702173937,"sku":"","price":42.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Dog-Ridge-DV3-Cabernet-Sauvignon-2002.jpg?v=1698965575"},{"product_id":"dog-ridge-original-plantings-cabernet-sauvignon-2004","title":"Dog Ridge Original Plantings Cabernet Sauvignon 2004","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDog Ridge is one of my favourite McLaren Vale wineries, producing superb wines from their 1940s plantings of Shiraz, Grenache and Cabernet Sauvignon, and value-packed wines at the other end of the spectrum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The combination of a great vintage, 65+ year-old vines and yields of 1.5 tonnes per acre has resulted in something quite special; a salivating thought for those of you already familiar with the unbelievably high quality of wine that comes out of Dog Ridge. Made in minuscule quantities - only 40 dozen were produced.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2004 Dog Ridge Original Plantings Cabernet Sauvignon is made exclusively from a tiny block of pre-clonal original plantings in the 1940s. The combination of a great vintage, 65+ year-old vines and yields of 1.5 tonnes per acre has resulted in something quite special; a salivating thought for those of you already familiar with the unbelievably high quality of wine that comes out of Dog Ridge. Made in minuscule quantities - only 40 dozen were produced.\"  \u003cstrong\u003eNick Munday, Canterbury Wines - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Dog Ridge Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\"\u003e Dog Ridge is a small family owned venture that started when Dave and Jen Wright moved from Adelaide to McLaren Flat to become vignerons. They purchased a 40-acre vineyard on ancient Kurrajong soil that boasted several 1940s plantings of Shiraz, Grenache and Cabernet Sauvignon that were used as a source for Château Reynella fortified wines. Fruit from these vines form the basis of their flagship wines today.\u003c\/p\u003e\n\u003cp\u003eThe 'Dog Ridge' is a very old grapevine rootstock no longer used in modern viticulture as it is too vigorous. The name caught\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDave and Jen's\u003c\/span\u003e attention and combined with the fact that they are besotted with curly coated retrievers and the main house is on a sandy ridge overlooking the vines… well, the name makes sense.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 2005, Jen's son Fred Howard and his wife Sarah joined the team, with the shared ambition of making great McLaren Vale wines. Before long the Cellar Door opened, and shortly after that the art gallery. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday Dog Ridge produces a range of boutique wines from 90 acres of premium McLaren Vale vineyards. The Wrights are proud of Dog Ridge's environmental record, having received property management awards for sustainability and minimal impact on the environment. These awards recognise their efforts at incorporating biodiversity into the vineyards, the recycling of wine barrel oak and green waste, and the conservation of precious water resources. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763702206705,"sku":"","price":65.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Dog-Ridge-Original-Plantings-Cabernet-Sauvignon-2004_c841333f-a8b6-4791-91d9-93a92f8c0ae8.jpg?v=1696389246"},{"product_id":"dog-ridge-the-pup-cabernet-merlot-2010","title":"Dog Ridge 'The Pup' Cabernet Merlot 2010","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDog Ridge is one of my favourite McLaren Vale wineries, producing superb wines from their 1940s plantings of Shiraz, Grenache and Cabernet Sauvignon, and value-packed wines at the other end of the spectrum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The 2010 The Pup Cabernet Merlot is a blend of 75% Cabernet Sauvignon, 20% Merlot and 5% Petit verdot. It offers sensational value for the price. The wine has a vibrant, deep purple colour and rich aromas of black fruits, mocha and spice; while dense, dark berry fruits flood the palate which has hints of chocolate and is supported by contolled oak. The long, dusty smoke finish, lovely texture and juicy mouthfeel contribute to a fleshy and mouth filling wine that has universal appeal. Silky smooth and moreish.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2010 Dog Ridge The Pup Cabernet Merlot \u003c\/span\u003eoffers sensational value for the price\u003cspan data-mce-fragment=\"1\"\u003e. The wine has a vibrant, deep purple colour and rich aromas of black fruits, mocha and spice; while dense, dark berry fruits flood the palate which has hints of chocolate and is supported by contolled oak. The long, dusty smoke finish, lovely texture and juicy mouthfeel contribute to a fleshy and mouth filling wine that has universal appeal. Silky smooth and moreish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 92 points and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Canterbury Wines\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Dog Ridge Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\"\u003e Dog Ridge is a small family owned venture that started when Dave and Jen Wright moved from Adelaide to McLaren Flat to become vignerons. They purchased a 40-acre vineyard on ancient Kurrajong soil that boasted several 1940s plantings of Shiraz, Grenache and Cabernet Sauvignon that were used as a source for Château Reynella fortified wines. Fruit from these vines form the basis of their flagship wines today.\u003c\/p\u003e\n\u003cp\u003eThe 'Dog Ridge' is a very old grapevine rootstock no longer used in modern viticulture as it is too vigorous. The name caught \u003cspan data-mce-fragment=\"1\"\u003eDave and Jen's\u003c\/span\u003e attention and combined with the fact that they are besotted with curly coated retrievers and the main house is on a sandy ridge overlooking the vines… well, the name makes sense.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 2005, Jen's son Fred Howard and his wife Sarah joined the team, with the shared ambition of making great McLaren Vale wines. Before long the Cellar Door opened, and shortly after that the art gallery. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday Dog Ridge produces a range of boutique wines from 90 acres of premium McLaren Vale vineyards. The Wrights are proud of Dog Ridge's environmental record, having received property management awards for sustainability and minimal impact on the environment. These awards recognise their efforts at incorporating biodiversity into the vineyards, the recycling of wine barrel oak and green waste, and the conservation of precious water resources. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763702436081,"sku":"","price":24.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Dog-Ridge-The-Pup-Cabernet-Merlot-2010.jpg?v=1696389026"},{"product_id":"dukes-vineyard-magpie-hill-reserve-cabernet-sauvignon-2019","title":"Duke's Vineyard Magpie Hill Reserve Cabernet Sauvignon 2019","description":"\u003cp data-mce-fragment=\"1\"\u003eDuke Ranson always dreamt of establishing a vineyard in the Porongurup subregion of Great Southern, so in 1998 he purchased a 65ha farm at the foot of the Porongurup Range. He chose to plant  Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This is super-concentrated: amazing that so much flavour can be packed into a glass. Astoundingly powerful fruit, matched by the seamless integration of oak and structure. The tannins are fine, almost subliminal. Supple, generous, layered and lingering. What a wine.\"  Erin Larkin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe vineyard is home to 3 hectares of Cabernet Sauvignon and the wine is made by the highly talented Rob Diletti, who was James Halliday's inaugural 'Wine Maker of the Year' in 2015. The Magpie Hill Reserve Cabernet Sauvignon, their flagship cabernet, is typically plush, rich and concentrated and can be drunk young or cellared with confidence.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Duke Ranson discusses Duke's Vineyard\" href=\"https:\/\/youtu.be\/hO8Mp2L05f0\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Duke Ranson discusses Duke's Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sVineyardvideo_480x480_6073d5df-e7e7-49a5-89d8-a874051a6fea.jpg?v=1720244694\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke Ranson discusses Duke's Vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"As with previous years, this is super-concentrated: amazing that so much flavour can be packed into a glass. Astoundingly powerful fruit, matched by the seamless integration of oak and structure. The tannins are fine, almost subliminal, and hold the fruit in check from start to finish. The natural acidity from both the cooler growing area and vintage is impressively juicy, wrapping up a sensational package. Supple, generous, layered and lingering. What a wine. Drink by 2050.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eErin Larkin, James Halliday Wine Companion - 97 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Oh wow. The purity of the ripe fruit is quite breathtaking. Yet the fruit is very muted, cocooned in a blanket of fine fine tannins. With time and patience, this will transform into something beautiful, but you need to be patient to see it at its best.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Barry Weinman, Fine Wine Club - 96 points\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003ePorongurup\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Porongurup wine sub-region\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\"\u003eThe Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGreat Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. \u003cspan data-mce-fragment=\"1\"\u003eDue to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFrom this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePorongurup sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePorongurup is a very small wine district just east of Mount Barker and 40km north of Albany. It is named after the oldest mountain range in the world, the Porongurups, a group of domed granite peaks whose formation dates back many millions of years to the Precambrian age. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe sub-region \u003cspan data-mce-fragment=\"1\"\u003eencompasses the entire 12km long Porongurup Range, whose \u003c\/span\u003epeaks reach a height of 670 meters at the Devil's Slide and are visible from any vineyard in the region. Today\u003cspan data-mce-fragment=\"1\"\u003e around 10 vineyards bask on the sunny northern slopes of these ancient hills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePorongurup's climate is mostly Mediterranean with cool to mild winters and sunny and warm summers. With a mean January temperature of just 19 degrees Celsius, it has an extended ripening season, with grapes harvested in mid-March through to May. The regular sea breeze which blows inland on hot summer afternoons also contributes to the extended growing season.\u003c\/p\u003e\n\u003cp\u003eDue to its aspect and \u003cspan data-mce-fragment=\"1\"\u003eheight above sea level, t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe sub-region boasts a special climatic feature, a nocturnal thermal zone created by warm air rising above the denser cold air sliding down the hillsides and settling on the valley floor. The conditions produced from this air drainage are ideal for ripening and reduce the risk of frost.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine grape production in the Porongurup began in 1978 with plantings of Riesling and Cabernet Sauvignon, followed by more plantings in 1979 and 1983. Today there are also plantings of Sauvignon Blanc, Chardonnay, Pinot Noir and Shiraz, as the Porongurup’s reputation as a producer of distinctive cool climate wines continues to grow. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePorongurup can produce standout Chardonnay, Pinot Noir, Cabernet and Shiraz, but it is Riesling that is undoubtedly the star of the show, the conditions being ideal for producing riesling of exquisite precision and drive.\u003cbr\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 20px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_porongurup_1024x1024.jpg?v=1722151028\" alt=\"Sub-regions of Great Southern\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePorongurup is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe winemakers \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Rob Diletti Castle Rock Winemaker\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockRobDiletti_1024x1024.png?v=1673999059\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eRob Diletti\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRob Diletti is the winemaking son of Castle Rock Estate founders Angelo and Wendy Diletti. During his formative years Rob worked in the family's vineyard, developing a keen interest in grape-growing. After graduating from Charles Sturt University with a Wine Science degree, Rob gained winemaking experience at Mountadam Wines, Grosset Wines, Plantagenet Wines, Jean Grenier in Alsace, and Alkoomi Wines prior to returning home to Castle Rock Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Porongurup is splendidly remote (390km from Perth, 40km from Albany), and, while blessed with stunning vineyards, has almost no sizeable wineries. As a result, Diletti has become both the frontman for Castle Rock Estate and the de facto Porongurup region winemaker, crafting wines under contract for various local vineyards, including Duke's and 3 Drops.\"  \u003cstrong\u003eAndrew Graham\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rob Diletti is highly intelligent and modest. He was the recipient of the inaugural Winemaker of the Year Award in my 2015 Wine Companion. His superb\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e palate, sensitive winemaking and countless trophies and gold medals leave no doubt about Diletti's skills.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSince 2012, Rob Diletti has made the wines at Duke’s Vineyard. Duke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\" alt=\"Duke's Vineyard winemaker Ben Cane\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\"\u003eBen Cane \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DukesVineyard_e01a0a65-8cc0-4334-8c45-adc5fa00e9f1_1024x1024.jpg?v=1666313284\" alt=\"dukes vineyard\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDuke and Hilde Ranson long held a dream to establish a vineyard in the Porongurup sub-region of Great Southern, so in 1998 they purchased a 65ha farm at the foot of the Porongurup Range. They chose to plant Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region. The first vines were planted on Duke's 60th birthday in 1999.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe vineyard is a unique site that sits at the feet of the ancient granite Porongurup peaks with warm ripening days and cooler nights tempered with maritime breezes. To the north are sweeping views of the Stirling Ranges. There are currently 10 hectares of vines planted, 4ha of Riesling and 3ha each of Cabernet Sauvignon and Shiraz.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSince 2012, the wines have been made by Rob Diletti at Castle Rock Winery, just down the road from Duke's Vineyard at the eastern end of the Porongurups. Rob was James Halliday's inaugural 'Wine Maker of the Year' in 2015. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003eDuke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines.\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and film\/ media\/special events producer partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn Duke's last newsletter he penned this beautifully poignant poem, featuring his beloved dog Cindy, about the changing of the guard:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eOld Dogs…New Dogs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThere's a new dog on the block and he's young and fit and lean.\u003cbr\u003eHe gets on well with Cindy who remains the cellar queen.\u003cbr\u003eHis name is Dujac and that's a place of wine.\u003cbr\u003eA winery in France with Burgundy divine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHis breeding's somewhat vague but Kelpie comes to mind.\u003cbr\u003eWith a bit of Border Collie somewhere intertwined.\u003cbr\u003eHis job is to watch his master as Ben walks to the fore.\u003cbr\u003eTo eventually relieve Cindy at Duke's Vineyard cellar door.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn the meantime, it's all learning with customers in mind.\u003cbr\u003eTo look after feline lovers as well as the canine kind.\u003cbr\u003eTo play with kids to entertain while parents have a taste.\u003cbr\u003eAnd when he gets in trouble, to disappear in haste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIt is an age-old story of the old dog and the new.\u003cbr\u003eThe young dog chases all the kids and the old dog just a few.\u003cbr\u003eThe young dog gets his meal and devours it oh so fast.\u003cbr\u003eThe old dog sits and ponders hers to make the pleasure last.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e It's really just history of the passing of the guard.\u003cbr\u003eThe logic is so simple, but some dogs make it hard.\u003cbr\u003eSome old dogs are so stubborn, to weaken is a sin.\u003cbr\u003eBut just move over old dog, the new dog's movin' in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSo now it's Ben and Sarah, Duke and Hilde have a spell.\u003cbr\u003eWe've changed not just the people, we've changed the dogs as well.\u003cbr\u003eThe vineyard carries on regardless with good weather from above.\u003cbr\u003eBut the wine that bears the label, will still be made with love.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\" alt=\"Duke and Cindy\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke and Cindy\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763702862065,"sku":"","price":59.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dukes-magpie-hill-reserve-cabernet-sauvignon-2019.jpg?v=1696395715"},{"product_id":"dukes-vineyard-magpie-hill-reserve-cabernet-sauvignon-2018","title":"Duke's Vineyard Magpie Hill Reserve Cabernet Sauvignon 2018","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2019\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDuke Ranson always dreamt of establishing a vineyard in the Porongurup subregion of Great Southern, so in 1998 he purchased a 65ha farm at the foot of the Porongurup Range. He chose to plant  Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Elegant and perfectly ripe - French oak adding spice and providing the platform for exceptional fruit to shine. This is a glorious wine. Huge respect for winemaking here.\"  Nick Butler\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe vineyard is home to 3 hectares of Cabernet Sauvignon and the wine is made by the highly talented Rob Diletti, who was James Halliday's inaugural 'Wine Maker of the Year' in 2015. The Magpie Hill Reserve Cabernet Sauvignon, their flagship cabernet, is typically \u003c\/span\u003e\u003cspan\u003eplush, rich and concentrated and can be drunk young or cellared with confidence.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Duke Ranson discusses Duke's Vineyard\" href=\"https:\/\/youtu.be\/hO8Mp2L05f0\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Duke Ranson discusses Duke's Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sVineyardvideo_480x480_6073d5df-e7e7-49a5-89d8-a874051a6fea.jpg?v=1720244694\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke Ranson discusses Duke's Vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deeply coloured. A superb cabernet that will be calling the shots for decades to come. Its richness is spectacular because it parallels the wine's power. Endless peaks of supple blackcurrant and cassis make light of the varietal tannins that can dog cabernet. The price rendered me speechless. Drink by 2048.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 98 points and Top 100 Wines of 2019 and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe oak is on centre stage (35% new French), although the fruit weight behind it is significant. Ripe. Saturating. Concentrated\u003cspan data-mce-fragment=\"1\"\u003e. Cassis and raspberry mingle with mulberry and there is a creaminess here too\"€�  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eErin Larkin, erinlarkin.com.au – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep and bright purple colour. Opaque and confident. Loads of oak-spice, dark soy, black and blue berries, a dried herb underbelly. Elegant and perfectly ripe - French oak adding spice and providing the platform for exceptional fruit to shine. This is a glorious wine. Huge respect for winemaking here. Drink: 2019-2031.”  \u003cstrong data-mce-fragment=\"1\"\u003eNick Butler, The Real Review - 95 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday Top 100 Wines of 2019\u003cbr\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003ePorongurup\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\" alt=\"Porongurup wine sub-region\"\u003eThe Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGreat Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. \u003cspan data-mce-fragment=\"1\"\u003eDue to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFrom this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePorongurup sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePorongurup is a very small wine district just east of Mount Barker and 40km north of Albany. It is named after the oldest mountain range in the world, the Porongurups, a group of domed granite peaks whose formation dates back many millions of years to the Precambrian age. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe sub-region \u003cspan data-mce-fragment=\"1\"\u003eencompasses the entire 12km long Porongurup Range, whose \u003c\/span\u003epeaks reach a height of 670 meters at the Devil's Slide and are visible from any vineyard in the region. Today\u003cspan data-mce-fragment=\"1\"\u003e around 10 vineyards bask on the sunny northern slopes of these ancient hills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePorongurup's climate is mostly Mediterranean with cool to mild winters and sunny and warm summers. With a mean January temperature of just 19 degrees Celsius, it has an extended ripening season, with grapes harvested in mid-March through to May. The regular sea breeze which blows inland on hot summer afternoons also contributes to the extended growing season.\u003c\/p\u003e\n\u003cp\u003eDue to its aspect and \u003cspan data-mce-fragment=\"1\"\u003eheight above sea level, t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe sub-region boasts a special climatic feature, a nocturnal thermal zone created by warm air rising above the denser cold air sliding down the hillsides and settling on the valley floor. The conditions produced from this air drainage are ideal for ripening and reduce the risk of frost.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine grape production in the Porongurup began in 1978 with plantings of Riesling and Cabernet Sauvignon, followed by more plantings in 1979 and 1983. Today there are also plantings of Sauvignon Blanc, Chardonnay, Pinot Noir and Shiraz, as the Porongurup’s reputation as a producer of distinctive cool climate wines continues to grow. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePorongurup can produce standout Chardonnay, Pinot Noir, Cabernet and Shiraz, but it is Riesling that is undoubtedly the star of the show, the conditions being ideal for producing riesling of exquisite precision and drive.\u003cbr\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 20px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_porongurup_1024x1024.jpg?v=1722151028\" alt=\"Sub-regions of Great Southern\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePorongurup is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe winemakers \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockRobDiletti_1024x1024.png?v=1673999059\" alt=\"Rob Diletti Castle Rock Winemaker\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eRob Diletti\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRob Diletti is the winemaking son of Castle Rock Estate founders Angelo and Wendy Diletti. During his formative years Rob worked in the family's vineyard, developing a keen interest in grape-growing. After graduating from Charles Sturt University with a Wine Science degree, Rob gained winemaking experience at Mountadam Wines, Grosset Wines, Plantagenet Wines, Jean Grenier in Alsace, and Alkoomi Wines prior to returning home to Castle Rock Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Porongurup is splendidly remote (390km from Perth, 40km from Albany), and, while blessed with stunning vineyards, has almost no sizeable wineries. As a result, Diletti has become both the frontman for Castle Rock Estate and the de facto Porongurup region winemaker, crafting wines under contract for various local vineyards, including Duke's and 3 Drops.\"  \u003cstrong\u003eAndrew Graham\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rob Diletti is highly intelligent and modest. He was the recipient of the inaugural Winemaker of the Year Award in my 2015 Wine Companion. His superb\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e palate, sensitive winemaking and countless trophies and gold medals leave no doubt about Diletti's skills.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSince 2012, Rob Diletti has made the wines at Duke’s Vineyard. Duke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cimg alt=\"Duke's Vineyard winemaker Ben Cane\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\"\u003eBen Cane \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"dukes vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DukesVineyard_e01a0a65-8cc0-4334-8c45-adc5fa00e9f1_1024x1024.jpg?v=1666313284\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDuke and Hilde Ranson long held a dream to establish a vineyard in the Porongurup sub-region of Great Southern, so in 1998 they purchased a 65ha farm at the foot of the Porongurup Range. They chose to plant Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region. The first vines were planted on Duke's 60th birthday in 1999.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe vineyard is a unique site that sits at the feet of the ancient granite Porongurup peaks with warm ripening days and cooler nights tempered with maritime breezes. To the north are sweeping views of the Stirling Ranges. There are currently 10 hectares of vines planted, 4ha of Riesling and 3ha each of Cabernet Sauvignon and Shiraz.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSince 2012, the wines have been made by Rob Diletti at Castle Rock Winery, just down the road from Duke's Vineyard at the eastern end of the Porongurups. Rob was James Halliday's inaugural 'Wine Maker of the Year' in 2015. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003eDuke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines.\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and film\/ media\/special events producer partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn Duke's last newsletter he penned this beautifully poignant poem, featuring his beloved dog Cindy, about the changing of the guard:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eOld Dogs…New Dogs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThere's a new dog on the block and he's young and fit and lean.\u003cbr\u003eHe gets on well with Cindy who remains the cellar queen.\u003cbr\u003eHis name is Dujac and that's a place of wine.\u003cbr\u003eA winery in France with Burgundy divine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHis breeding's somewhat vague but Kelpie comes to mind.\u003cbr\u003eWith a bit of Border Collie somewhere intertwined.\u003cbr\u003eHis job is to watch his master as Ben walks to the fore.\u003cbr\u003eTo eventually relieve Cindy at Duke's Vineyard cellar door.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn the meantime, it's all learning with customers in mind.\u003cbr\u003eTo look after feline lovers as well as the canine kind.\u003cbr\u003eTo play with kids to entertain while parents have a taste.\u003cbr\u003eAnd when he gets in trouble, to disappear in haste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIt is an age-old story of the old dog and the new.\u003cbr\u003eThe young dog chases all the kids and the old dog just a few.\u003cbr\u003eThe young dog gets his meal and devours it oh so fast.\u003cbr\u003eThe old dog sits and ponders hers to make the pleasure last.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e It's really just history of the passing of the guard.\u003cbr\u003eThe logic is so simple, but some dogs make it hard.\u003cbr\u003eSome old dogs are so stubborn, to weaken is a sin.\u003cbr\u003eBut just move over old dog, the new dog's movin' in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSo now it's Ben and Sarah, Duke and Hilde have a spell.\u003cbr\u003eWe've changed not just the people, we've changed the dogs as well.\u003cbr\u003eThe vineyard carries on regardless with good weather from above.\u003cbr\u003eBut the wine that bears the label, will still be made with love.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cbr\u003e\u003cimg alt=\"Duke and Cindy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke and Cindy\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763702894833,"sku":"","price":69.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dukes-magpie-hill-reserve-cabernet-sauvignon-2018.jpg?v=1696395530"},{"product_id":"dukes-vineyard-magpie-hill-reserve-cabernet-sauvignon-2017","title":"Duke's Vineyard Magpie Hill Reserve Cabernet Sauvignon 2017","description":"\u003cp data-mce-fragment=\"1\"\u003eDuke Ranson always dreamt of establishing a vineyard in the Porongurup subregion of Great Southern, so in 1998 he purchased a 65ha farm at the foot of the Porongurup Range. He chose to plant  Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Like the single vineyard wine in many ways with the sweet core of bright black and red fruit, that gives that bright fresh acidity, but with added depth, concentration of fruit. Tannins are similarly very fine and soft. Lovely and plush.\"  David Bicknell\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe vineyard is home to 3 hectares of Cabernet Sauvignon and the wine is made by the highly talented Rob Diletti, who was James Halliday's inaugural 'Wine Maker of the Year' in 2015. The Magpie Hill Reserve Cabernet Sauvignon, their flagship cabernet, is typically plush, rich and concentrated and can be drunk young or cellared with confidence.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/hO8Mp2L05f0\" title=\"Duke Ranson discusses Duke's Vineyard\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"float: none;\" alt=\"Duke Ranson discusses Duke's Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sVineyardvideo_480x480_6073d5df-e7e7-49a5-89d8-a874051a6fea.jpg?v=1720244694\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke Ranson discusses Duke's Vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Like the single vineyard wine in many ways with the sweet core of bright black and red fruit, that gives that bright fresh acidity, but with added depth, concentration of fruit. Tannins are similarly very fine and soft. Lovely and plush. Drink by 2027.\"  \u003cstrong\u003eDavid Bicknell, Halliday Wine Companion - 95 points and and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003ePorongurup\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Porongurup wine sub-region\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\"\u003eThe Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGreat Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. \u003cspan data-mce-fragment=\"1\"\u003eDue to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings.\u003c\/span\u003e From this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePorongurup sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePorongurup is a very small wine district just east of Mount Barker and 40km north of Albany. It is named after the oldest mountain range in the world, the Porongurups, a group of domed granite peaks whose formation dates back many millions of years to the Precambrian age. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe sub-region \u003cspan data-mce-fragment=\"1\"\u003eencompasses the entire 12km long Porongurup Range, whose \u003c\/span\u003epeaks reach a height of 670 meters at the Devil's Slide and are visible from any vineyard in the region. Today\u003cspan data-mce-fragment=\"1\"\u003e around 10 vineyards bask on the sunny northern slopes of these ancient hills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePorongurup's climate is mostly Mediterranean with cool to mild winters and sunny and warm summers. With a mean January temperature of just 19 degrees Celsius, it has an extended ripening season, with grapes harvested in mid-March through to May. The regular sea breeze which blows inland on hot summer afternoons also contributes to the extended growing season.\u003c\/p\u003e\n\u003cp\u003eDue to its aspect and \u003cspan data-mce-fragment=\"1\"\u003eheight above sea level, t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe sub-region boasts a special climatic feature, a nocturnal thermal zone created by warm air rising above the denser cold air sliding down the hillsides and settling on the valley floor. The conditions produced from this air drainage are ideal for ripening and reduce the risk of frost.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine grape production in the Porongurup began in 1978 with plantings of Riesling and Cabernet Sauvignon, followed by more plantings in 1979 and 1983. Today there are also plantings of Sauvignon Blanc, Chardonnay, Pinot Noir and Shiraz, as the Porongurup’s reputation as a producer of distinctive cool climate wines continues to grow. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePorongurup can produce standout Chardonnay, Pinot Noir, Cabernet and Shiraz, but it is Riesling that is undoubtedly the star of the show, the conditions being ideal for producing riesling of exquisite precision and drive.\u003cbr\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg alt=\"Sub-regions of Great Southern\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_porongurup_1024x1024.jpg?v=1722151028\" style=\"margin-top: 20px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePorongurup is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe winemakers \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Rob Diletti Castle Rock Winemaker\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockRobDiletti_1024x1024.png?v=1673999059\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eRob Diletti\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRob Diletti is the winemaking son of Castle Rock Estate founders Angelo and Wendy Diletti. During his formative years Rob worked in the family's vineyard, developing a keen interest in grape-growing. After graduating from Charles Sturt University with a Wine Science degree, Rob gained winemaking experience at Mountadam Wines, Grosset Wines, Plantagenet Wines, Jean Grenier in Alsace, and Alkoomi Wines prior to returning home to Castle Rock Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Porongurup is splendidly remote (390km from Perth, 40km from Albany), and, while blessed with stunning vineyards, has almost no sizeable wineries. As a result, Diletti has become both the frontman for Castle Rock Estate and the de facto Porongurup region winemaker, crafting wines under contract for various local vineyards, including Duke's and 3 Drops.\"  \u003cstrong\u003eAndrew Graham\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rob Diletti is highly intelligent and modest. He was the recipient of the inaugural Winemaker of the Year Award in my 2015 Wine Companion. His superb\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e palate, sensitive winemaking and countless trophies and gold medals leave no doubt about Diletti's skills.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSince 2012, Rob Diletti has made the wines at Duke’s Vineyard. Duke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\" alt=\"Duke's Vineyard winemaker Ben Cane\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\"\u003eBen Cane \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DukesVineyard_e01a0a65-8cc0-4334-8c45-adc5fa00e9f1_1024x1024.jpg?v=1666313284\" alt=\"dukes vineyard\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDuke and Hilde Ranson long held a dream to establish a vineyard in the Porongurup sub-region of Great Southern, so in 1998 they purchased a 65ha farm at the foot of the Porongurup Range. They chose to plant Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region. The first vines were planted on Duke's 60th birthday in 1999.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe vineyard is a unique site that sits at the feet of the ancient granite Porongurup peaks with warm ripening days and cooler nights tempered with maritime breezes. To the north are sweeping views of the Stirling Ranges. There are currently 10 hectares of vines planted, 4ha of Riesling and 3ha each of Cabernet Sauvignon and Shiraz.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSince 2012, the wines have been made by Rob Diletti at Castle Rock Winery, just down the road from Duke's Vineyard at the eastern end of the Porongurups. Rob was James Halliday's inaugural 'Wine Maker of the Year' in 2015. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003eDuke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines.\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and film\/ media\/special events producer partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn Duke's last newsletter he penned this beautifully poignant poem, featuring his beloved dog Cindy, about the changing of the guard:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eOld Dogs…New Dogs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThere's a new dog on the block and he's young and fit and lean.\u003cbr\u003eHe gets on well with Cindy who remains the cellar queen.\u003cbr\u003eHis name is Dujac and that's a place of wine.\u003cbr\u003eA winery in France with Burgundy divine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHis breeding's somewhat vague but Kelpie comes to mind.\u003cbr\u003eWith a bit of Border Collie somewhere intertwined.\u003cbr\u003eHis job is to watch his master as Ben walks to the fore.\u003cbr\u003eTo eventually relieve Cindy at Duke's Vineyard cellar door.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn the meantime, it's all learning with customers in mind.\u003cbr\u003eTo look after feline lovers as well as the canine kind.\u003cbr\u003eTo play with kids to entertain while parents have a taste.\u003cbr\u003eAnd when he gets in trouble, to disappear in haste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIt is an age-old story of the old dog and the new.\u003cbr\u003eThe young dog chases all the kids and the old dog just a few.\u003cbr\u003eThe young dog gets his meal and devours it oh so fast.\u003cbr\u003eThe old dog sits and ponders hers to make the pleasure last.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e It's really just history of the passing of the guard.\u003cbr\u003eThe logic is so simple, but some dogs make it hard.\u003cbr\u003eSome old dogs are so stubborn, to weaken is a sin.\u003cbr\u003eBut just move over old dog, the new dog's movin' in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSo now it's Ben and Sarah, Duke and Hilde have a spell.\u003cbr\u003eWe've changed not just the people, we've changed the dogs as well.\u003cbr\u003eThe vineyard carries on regardless with good weather from above.\u003cbr\u003eBut the wine that bears the label, will still be made with love.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\" alt=\"Duke and Cindy\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke and Cindy\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763702960369,"sku":"","price":44.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dukes-magpie-hill-reserve-cabernet-sauvignon-2017.jpg?v=1696395424"},{"product_id":"dukes-vineyard-single-vineyard-cabernet-sauvignon-2019","title":"Duke's Vineyard Single Vineyard Cabernet Sauvignon 2019","description":"\u003cp data-mce-fragment=\"1\"\u003eDuke Ranson always dreamt of establishing a vineyard in the Porongurup subregion of Great Southern, so in 1998 he purchased a 65ha farm at the foot of the Porongurup Range. He chose to plant  Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The cooler 2019 vintage has given rise to this gloriously elegant and layered cabernet. Unbelievably vibrant and saturated in colour; almost luminescent fuchsia. Pomegranate and raspberry on the nose – the palate is concentrated and elegant with abundant dark berries and spice, chalky tannins and a core of pastille fruit. Gorgeous stuff.\"  Erin Larkin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe vineyard is home to 3 hectares of Cabernet Sauvignon and the wine is made by the highly talented Rob Diletti, who was James Halliday's inaugural 'Wine Maker of the Year' in 2015. They produce two cabernets, the Single Vineyard Cabernet Sauvignon and the flagship Magpie Hill Reserve Cabernet Sauvignon.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Duke Ranson discusses Duke's Vineyard\" href=\"https:\/\/youtu.be\/hO8Mp2L05f0\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Duke Ranson discusses Duke's Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sVineyardvideo_480x480_6073d5df-e7e7-49a5-89d8-a874051a6fea.jpg?v=1720244694\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke Ranson discusses Duke's Vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe cooler 2019 vintage has given rise to this gloriously elegant and layered cabernet. Unbelievably vibrant and saturated in colour; almost luminescent fuchsia. Pomegranate and raspberry on the nose – the palate is concentrated and elegant with abundant dark berries and spice, chalky tannins and a core of pastille fruit. Gorgeous stuff. Drink by 2040.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eErin Larkin, James Halliday Wine Companion - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003ePorongurup\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\" alt=\"Porongurup wine sub-region\"\u003eThe Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGreat Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. \u003cspan data-mce-fragment=\"1\"\u003eDue to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFrom this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePorongurup sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePorongurup is a very small wine district just east of Mount Barker and 40km north of Albany. It is named after the oldest mountain range in the world, the Porongurups, a group of domed granite peaks whose formation dates back many millions of years to the Precambrian age. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe sub-region \u003cspan data-mce-fragment=\"1\"\u003eencompasses the entire 12km long Porongurup Range, whose \u003c\/span\u003epeaks reach a height of 670 meters at the Devil's Slide and are visible from any vineyard in the region. Today\u003cspan data-mce-fragment=\"1\"\u003e around 10 vineyards bask on the sunny northern slopes of these ancient hills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePorongurup's climate is mostly Mediterranean with cool to mild winters and sunny and warm summers. With a mean January temperature of just 19 degrees Celsius, it has an extended ripening season, with grapes harvested in mid-March through to May. The regular sea breeze which blows inland on hot summer afternoons also contributes to the extended growing season.\u003c\/p\u003e\n\u003cp\u003eDue to its aspect and \u003cspan data-mce-fragment=\"1\"\u003eheight above sea level, t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe sub-region boasts a special climatic feature, a nocturnal thermal zone created by warm air rising above the denser cold air sliding down the hillsides and settling on the valley floor. The conditions produced from this air drainage are ideal for ripening and reduce the risk of frost.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine grape production in the Porongurup began in 1978 with plantings of Riesling and Cabernet Sauvignon, followed by more plantings in 1979 and 1983. Today there are also plantings of Sauvignon Blanc, Chardonnay, Pinot Noir and Shiraz, as the Porongurup’s reputation as a producer of distinctive cool climate wines continues to grow. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePorongurup can produce standout Chardonnay, Pinot Noir, Cabernet and Shiraz, but it is Riesling that is undoubtedly the star of the show, the conditions being ideal for producing riesling of exquisite precision and drive.\u003cbr\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 20px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_porongurup_1024x1024.jpg?v=1722151028\" alt=\"Sub-regions of Great Southern\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePorongurup is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe winemakers \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockRobDiletti_1024x1024.png?v=1673999059\" alt=\"Rob Diletti Castle Rock Winemaker\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eRob Diletti\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRob Diletti is the winemaking son of Castle Rock Estate founders Angelo and Wendy Diletti. During his formative years Rob worked in the family's vineyard, developing a keen interest in grape-growing. After graduating from Charles Sturt University with a Wine Science degree, Rob gained winemaking experience at Mountadam Wines, Grosset Wines, Plantagenet Wines, Jean Grenier in Alsace, and Alkoomi Wines prior to returning home to Castle Rock Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Porongurup is splendidly remote (390km from Perth, 40km from Albany), and, while blessed with stunning vineyards, has almost no sizeable wineries. As a result, Diletti has become both the frontman for Castle Rock Estate and the de facto Porongurup region winemaker, crafting wines under contract for various local vineyards, including Duke's and 3 Drops.\"  \u003cstrong\u003eAndrew Graham\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rob Diletti is highly intelligent and modest. He was the recipient of the inaugural Winemaker of the Year Award in my 2015 Wine Companion. His superb\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e palate, sensitive winemaking and countless trophies and gold medals leave no doubt about Diletti's skills.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSince 2012, Rob Diletti has made the wines at Duke’s Vineyard. Duke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cimg alt=\"Duke's Vineyard winemaker Ben Cane\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\"\u003eBen Cane \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"dukes vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DukesVineyard_e01a0a65-8cc0-4334-8c45-adc5fa00e9f1_1024x1024.jpg?v=1666313284\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDuke and Hilde Ranson long held a dream to establish a vineyard in the Porongurup sub-region of Great Southern, so in 1998 they purchased a 65ha farm at the foot of the Porongurup Range. They chose to plant Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region. The first vines were planted on Duke's 60th birthday in 1999.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe vineyard is a unique site that sits at the feet of the ancient granite Porongurup peaks with warm ripening days and cooler nights tempered with maritime breezes. To the north are sweeping views of the Stirling Ranges. There are currently 10 hectares of vines planted, 4ha of Riesling and 3ha each of Cabernet Sauvignon and Shiraz.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSince 2012, the wines have been made by Rob Diletti at Castle Rock Winery, just down the road from Duke's Vineyard at the eastern end of the Porongurups. Rob was James Halliday's inaugural 'Wine Maker of the Year' in 2015. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003eDuke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines.\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and film\/ media\/special events producer partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn Duke's last newsletter he penned this beautifully poignant poem, featuring his beloved dog Cindy, about the changing of the guard:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eOld Dogs…New Dogs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThere's a new dog on the block and he's young and fit and lean.\u003cbr\u003eHe gets on well with Cindy who remains the cellar queen.\u003cbr\u003eHis name is Dujac and that's a place of wine.\u003cbr\u003eA winery in France with Burgundy divine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHis breeding's somewhat vague but Kelpie comes to mind.\u003cbr\u003eWith a bit of Border Collie somewhere intertwined.\u003cbr\u003eHis job is to watch his master as Ben walks to the fore.\u003cbr\u003eTo eventually relieve Cindy at Duke's Vineyard cellar door.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn the meantime, it's all learning with customers in mind.\u003cbr\u003eTo look after feline lovers as well as the canine kind.\u003cbr\u003eTo play with kids to entertain while parents have a taste.\u003cbr\u003eAnd when he gets in trouble, to disappear in haste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIt is an age-old story of the old dog and the new.\u003cbr\u003eThe young dog chases all the kids and the old dog just a few.\u003cbr\u003eThe young dog gets his meal and devours it oh so fast.\u003cbr\u003eThe old dog sits and ponders hers to make the pleasure last.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e It's really just history of the passing of the guard.\u003cbr\u003eThe logic is so simple, but some dogs make it hard.\u003cbr\u003eSome old dogs are so stubborn, to weaken is a sin.\u003cbr\u003eBut just move over old dog, the new dog's movin' in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSo now it's Ben and Sarah, Duke and Hilde have a spell.\u003cbr\u003eWe've changed not just the people, we've changed the dogs as well.\u003cbr\u003eThe vineyard carries on regardless with good weather from above.\u003cbr\u003eBut the wine that bears the label, will still be made with love.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cbr\u003e\u003cimg alt=\"Duke and Cindy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke and Cindy\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703222513,"sku":"","price":34.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dukes-single-vineyard-cabernet-sauvignon-2019.jpg?v=1696397185"},{"product_id":"wantirna-estate-amelia-cabernet-sauvignon-merlot-2019","title":"Wantirna Estate Amelia Cabernet Sauvignon Merlot 2019","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"One of my most favourite wines... delivers so much flavour without being heavy. Beautiful.\"  Gary Walsh\u003cbr\u003e\"An understated Aussie classic that should be a pillar in any cellar.\"  Gabrielle Poy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWantirna Estate Vineyard is located just 22 km from the centre of the city of Melbourne in a suburb of the same name. It was founded by Reg and Bertina Egan in 1963. Today winemaking is a joint effort between Reg and his daughter, Maryann Egan. The father and daughter team have built a cult following for their artisanal wines. Wantirna's reputation was forged by this wine, its Cabernet Sauvignon Merlot. The grapes mainly come from the original 1963 plantings of Cabernet Sauvignon, Merlot and Cabernet Franc vines, with the exception of the Petit Verdot which was planted in 1989. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This announces its arrival with compelling aromas of mocha, cigar-box spice and a medley of black and red fruits. It's mesmerising, the nose keeps evolving with licorice and graphite notes emerging - very alluring and intoxicating. On the palate, it's elegantly composed, hitting just mid-weight with its alcohol. Fine silken tannins carry a myriad of flavours along, their powdery fineness defies what we think about cabernet. An understated Aussie classic that should be a pillar in any cellar.\"  Gabrielle Poy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan style=\"color: #000000;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe harvested the grapes over two weeks, bringing the Cabernet Franc and Merlot in first, followed by the Cabernet Sauvignon and finally the last variety to be harvested, Petit Verdot. Whilst the proportions are different every year, depending on fruit set and cropping levels, roughly speaking the breakdown is about as follows: 65% cabernet sauvignon, 30% cabernet franc and merlot, and 5% petit verdot. The addition of the petit verdot grapes in the 1990s gave the wine an added backbone of tannin and natural acidity. \u003c\/span\u003e\u003c\/span\u003e  \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2019 is from a warmer year but the wine has the trademark elegance that Amelia is known for. It has terrific fruit and lovely long tannins that round the wine off beautifully as well as giving it structure and the ability to age very well. One of my most favourite wines.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWantirna Estate\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Blackcurrant, blackberry, sarsaparilla\/liquorice pastille, so much violet here, and spiced cedar oak. Medium-bodied, dark fruit with some redcurrant in the mix, tobacco and pencils, a little chew to gravelly tannin, fresh too, with a firm long finish. Delivers so much flavour without being heavy. Beautiful. \u003cspan data-mce-fragment=\"1\"\u003eDrink : 2023-2039\"  \u003c\/span\u003e\u003cstrong\u003eGary Walsh, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThis announces its arrival with compelling aromas of mocha, cigar-box spice and a medley of black and red fruits. It's mesmerising, the nose keeps evolving with licorice and graphite notes emerging - very alluring and intoxicating. On the palate, it's elegantly composed, hitting just mid-weight with its alcohol. Fine silken tannins carry a myriad of flavours along, their powdery fineness defies what we think about cabernet. An understated Aussie classic that should be a pillar in any cellar. Drink 2021-2031\"  \u003cstrong\u003eGabrielle Poy, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Traditionally cabernet merlot on the label, but actually a blend of 45% cabernet, 45% field blend of merlot and cab franc, with 10% petit verdot. Pressed to barrel and aged for another 20 months in French oak; 25% new. A deep crimson purple. Super-impressive with blackcurrant, cedar from well-handled oak and just a touch of cigar leaf. Textured and richly flavoured, with dark fruits on the palate as well as some savoury black olive\/tapenade flavours. The tannins are satiny and integrated. Enjoy this with richly flavoured food now or watch is slowly unfurl over the next 10–15 years.\"  \u003cstrong\u003ePhilip Rich, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eReg and Maryann Egan\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/WantirnaEstateReg_Maryann_1024x1024.png?v=1684194362\" alt=\"Reg \u0026amp; Maryann Egan\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/WantirnaEstateReg_Maryann_1024x1024.png?v=1684194362\"\u003e\u003c\/p\u003e\n\u003cp\u003eWinemaking is a joint effort between Reg and his daughter, Maryann Egan. These days Reg describes himself as the interfering winemaker but back in the early days everything was done by Reg, dashing from his legal practice to the winery to check on the ferments. Today much of the winemaking responsibility has been transferred to Maryann.\u003c\/p\u003e\n\u003cp\u003eMaryann initially did a degree in physical education before taking off backpacking to Europe. When she ran out of money, the natural response was to go and reacquaint herself with the winemakers she'd met in her childhood. After a vintage in Burgundy, she returned to Australia to begin her Oenology studies at Charles Sturt University.\u003c\/p\u003e\n\u003cp\u003eFor the next six years Maryann worked at Domaine Chandon making both sparkling and table wines. After the birth of her first child Amelia in 1996, she returned to Wantirna Estate. Along with her commitment to the winery, Maryann has been a wine writer for Gourmet Traveller Wine magazine, wine editor for Donna Hay magazine and a presenter on the SBS series The Wine Lover's Guide to Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe following article by Sarah Ahmed is reproduced from: https:\/\/thewinedetective.co.uk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eI hadn't appreciated quite how lucky I was to visit Wantirna Estate until (a) I saw the tiny barrel cellar and (b) dropping me off at Yarra Yering, winemaker Maryann Egan was warmly greeted by top Melbourne restaurant Vue du Monde's sommelier; his annual allocation is one mixed case!  I gather most of the wines are sold direct to private mail list customers who, on two Saturdays in October, are invited to the winery to pick up their wines and have a sneak preview of the new releases.\u003c\/p\u003e\n\u003cp\u003eWantirna Estate's loyal customers know what's what.  These are distinguished wines from one of the Yarra Valley's pioneering modern era estates.  Planted in 1963 by lawyer Reg Egan and his wife Bertina, the improbable location – almost equidistant between Melbourne city centre and Mount Mary (the next closest Yarra Valley estate) – is partly down to logistics.  Reg, back then a full-time lawyer, told me the vineyard had to be near his practice in Melbourne's Mount Waverley suburb.\u003c\/p\u003e\n\u003cp\u003eOf course, it wasn't the only rationale.  Having studied Dr A.C. Kelly's and Francois de Castella's vintage (as in old) viticultural tomes, the young lawyer knew he wanted to plant on eastern slopes to avoid the afternoon sun and was attracted to Wantirna's thin top soil over clay.  Even today, the estate's 12 acres of vines are mostly dry grown.   Though the soils are similar to to Lilydale, unlike Lilydale, Wantirna is in the Dandenong Creek, not Yarra River catchment area.  Vis a vis climate, Reg observed this means that Wantirna is a little more moderated by the ocean – perhaps 35 degrees during the daytime versus 37 degrees in the Yarra (as it was on the day of my visit); conversely, when it's 12 degrees in the Yarra catchment area at night, it would be 15 at Wantirna.\u003c\/p\u003e\n\u003cp\u003eForeseeability is something of a preoccupation among lawyers.  Still, I wonder if Reg foresaw the re-zoning of his property and thousands of acres surrounding it as green belt.  \"We're the only ones left,” said Maryann, since Parks Victoria has progressively taken over the orchards which used to be all around.  As if to fit in with the spirit of things, with its billiard table-like turf, hedged beds and ornamental roses, the vineyard feels like an extension of the garden to the house Reg built in 1971.  In turn, the house segues into the pocket-sized winery, whose reception centre doubles as a garage.  Reg was much less keen that I photograph the pylons which stride through the vineyard.  They are a dissonant note to this small-scale, lovingly handcrafted operation, in which Reg (who jacked in law for wine in 1984) evidently retains a keen, green-fingered hand, though Maryann is very much at the helm.\u003c\/p\u003e\n\u003cp\u003eAs for Maryann, just like fellow Yarra Valley Wine Women's Sandra de Pury of Yeringberg who enjoyed a career as a chef, then consultant before succeeding her father as winemaker, the last thing Egan wanted to do was work on the family vineyard, \"living in the back of beyond.” But as wine lovers know all too well, wine gets in the blood in every sense.  Can it be any coincidence that, brought up on her father's fine cellar of French classics, Maryann ended up in Paris and, finding herself penniless, asked for her father's help finding vintage work?\u003c\/p\u003e\n\u003cp\u003eShe landed in Burgundy, working with Sophie Confuron at Domaine J. Confuron and, the very next year, signed up to study viticulture and oenology by correspondence at Charles Sturt University, Wagga Wagga.  Though she held out from returning home for several years, doing a vintage at Tyrrell's, a short (\"hated it”) stint in wine retail and working as an assistant winemaker at Domaine Chandon up the road, in 1996 she joined her father at Wantirna, following the birth of her first child.\u003c\/p\u003e\n\u003cp\u003eJoking that they've always been on trend, Maryann confirmed all Wantirna's wines are single vineyard, the Cabernet Sauvignon is a field blend (the vineyard is interspersed with Merlot and Cabernet Franc) and they've always fermented in cement tanks. \"We're small enough to do it all” she added, \"with total control.”  \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003cimg alt=\"Wantirna Estate Pinot Noir\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/WantirnaEstatelabel_2_1024x1024.png?v=1684281525\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/WantirnaEstatelabel_2_1024x1024.png?v=1684281525\"\u003e\u003c\/p\u003e\n\u003cp\u003eWantirna Estate Vineyard is located just 22 km from the centre of the city of Melbourne in Victoria, in a suburb of the same name. It was founded by Reg and Bertina Egan in 1963 and was the first of the new generation vineyards planted outside the region of the Yarra Valley. Reg was a lawyer and the vineyard was a hobby.\u003c\/p\u003e\n\u003cp\u003eThe early plantings were a bit of everything as Reg thought that the vineyard would be an experimental site and that he would have to move to another location as the suburbs continued to spread.  So, he planted a bit of a fruit salad to see what performed best - the classics like Chardonnay, Cabernet Sauvignon and Merlot, but also a mixed bag of the Italian and Spanish varieties Grenache, Pedro Ximenes, Shiraz, Crouchon, Barbara and Malbec. As the vines produced grapes, he gradually assessed their performance and replaced them with the varieties that did well in the cool climate.\u003c\/p\u003e\n\u003cp\u003eIt wasn't until 1985 that Reg gave up being a Barrister to focus solely on viticulture and winemaking. By this time the vineyard had been consolidated to Pinot noir, Chardonnay, and the Bordeaux varieties of Cabernet Sauvignon, Merlot and Cabernet Franc. Petit Verdot was added in 1989.\u003c\/p\u003e\n\u003cp\u003eToday winemaking is a joint effort between Reg and his daughter, Maryann Egan. Reg now describes himself as the interfering winemaker and most of the winemaking responsibility has been transferred to Maryann. Maryann studied oenology at Charles Sturt University and then worked at Domaine Chandon for six years making both sparkling and table wines. After the birth of her first child Amelia in 1996, she returned to Wantirna Estate.\u003c\/p\u003e\n\u003cp\u003eThe father and daughter team have built a cult following for their artisanal wines - 'Hannah' Cabernet Franc Merlot, 'Amelia' \u003cspan data-mce-fragment=\"1\"\u003eCabernet Sauvignon Merlot, 'Lily' Pinot Noir and 'Isabella' Chardonnay.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"We look to have the vineyard site shine. To not overdo the oak, or fiddle too much. We don't lees stir our Chardonnay, basically we ferment the juice in barrel and leave it alone. We use 25% or less new French oak, oak should be the nuance in the background, rather than the main event. The Pinot Noir we destem and then ferment, without the stalks. The whole bunch character – I've tried a portion in the past – doesn't suit our site. We like the Pinot fruit to shine, to show the place where it was grown, and to have a nice backbone of tannin. The Cabernet blend is similar. A touch more new oak – around 30% as that really balances the beautifully ripe character we get. Tasting the Cabernet grapes is one of the most important vineyard and vintage time decisions. It's important to get past that herbaceous character, but to pick before the grapes get too ripe and lose their ‘cabernetness'.  Overall, we use a light hand on our winemaking, and let the vineyard do the talking.”  says Maryann.\u003c\/p\u003e\n\u003cp\u003eWantirna gradually renamed their wines to include the names of their four granddaughters. They also got Michael Leunig, famous cartoonist, artist, satirist and social commentator, and a friend of Reg's, to illustrate the labels which depict something about each of the girl's personalities.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42858176577777,"sku":"","price":94.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/wantirna-estate-amelia-cabernet-sauvignon-merlot-2019_8b511f14-5ef0-48af-b329-1517ca20816a.jpg?v=1698788448"},{"product_id":"baileys-bin-5-cabernet-sauvignon-1976-1500ml","title":"Baileys Bin 5 Cabernet Sauvignon 1976 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\"Baileys of Glenrowan celebrated its 150th anniversary in 2020. Baileys, originally known as Baileys Bundarra, was the first winery I visited as a young graduate engineer. My passion for wine was kindled that day and the first wine I purchased was the trophy winning 1975 Baileys Bin RLS Hermitage. My love affair with Baileys blossomed over the ensuing decade and their wines constituted a large part of my cellar. Their red wines on release were quite heroic, the generous blackberry fruit often masked by a sea of tannins. However with bottle age the wines became gloriously complex, the astringency dissipating and allowing the blackberry fruit, in all its glory, to take centre stage. Occasionally I pull out a bottle of old Baileys (circa 1978) from the cellar, and if the bottle is good (there are no great wines, only great bottles), the depth of ripe blackberry fruit is extraordinary and I am transported back in time.\"  Nick Munday, Canterbury Wines \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"I've enjoyed some venerable Baileys reds and found them superb at 20+ years.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaileysofGlenrowan_1024x1024.png?v=1675766680\" alt=\"Baileys of Glenrowan\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaileysofGlenrowan_1024x1024.png?v=1675766680\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBaileys of Glenrowan winery has a very long and cherished history. The story began in 1853 when Richard Bailey purchased a farming property \u003cspan data-mce-fragment=\"1\"\u003eat the southern foot of the Warby Range near Glenrowan\u003c\/span\u003e. He named the property Bundarra, an Aboriginal word which meant 'meeting of the hills'.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1866, son Varley Bailey planted vines to supplement the grazing activities on the farm, choosing the rich, red granite soil found on part of the property. The first vintage was made in 1870 and demand for the wines – particularly fortified – led to significant expansion of the plantings. By 1892 the wines were sold locally, in Melbourne and exported to England. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn the 90s the region suffered a devastating outbreak of Phylloxera, an aphid that feeds on vine roots. The Baileys vineyards were destroyed, and many winemakers were ordered to destroy their vineyards. In 1904, undeterred, Varley replanted the vineyard with Phylloxera resistant rootstock. The original 1904 Shiraz Block continues to produce outstanding wines to this day.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen Varley died in 1931, his son Alan Bailey took over the running of the winery and made the wines using the same techniques as his father and grandfather before him. During Alan's reign of 40 years Baileys produced many outstanding wines, and the Hermitage, with its distinctive red-stripped label, quickly built a loyal following.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1972 Alan Bailey sold the\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewinery\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eto Davis Consolidated Industries, who wanted to diversify into wine production\u003c\/span\u003e. Harry Tinson took over as winemaker (his initials HJT appear on the labels) until he retired in 1986. Harry\u003cspan data-mce-fragment=\"1\"\u003e enhanced Baileys' reputation as a maker of quality red table wines and fortified wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMildara Blass (now called Beringer Blass Wine Estates) acquired Baileys in 1996. Paul Dahlenburg also joined Baileys, and after working tirelessly for nearly ten years, he became Baileys' Chief Winemaker in 2004. Paul has overseen an expansion in the vineyard and the construction of a 2000t capacity winery. The cellar door has a heritage museum, winery viewing deck, contemporary art gallery and landscaped grounds preserving much of the heritage value.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTreasury Wine Estates, who subsequently bought Mildara Blass (and hence Baileys) sold the vineyards and winery to \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCasella Family brands in December 2017. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThroughout all the assorted corporate ownership, the talented and committed Paul Dahlenburg has remained at the helm. Paul and the viticulture team are committed to organic winemaking - Baileys released their first organic Shiraz in 2012 and today the winery, cellar door and vineyards (143ha) are all 100% certified organic. They continue to use restored, 100 year-old basket press and old world open fermentation practices in their winemaking. Their aim is to make wines that whisper the stories of their roots. \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825319665,"sku":"","price":395.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Baileys-Bin-5-Cabernet-Sauvignon-1976-1500ml.jpg?v=1675748484"},{"product_id":"baileys-bin-6-cabernet-sauvignon-1977","title":"Baileys Bin 6 Cabernet Sauvignon 1977","description":"\u003cp data-mce-fragment=\"1\"\u003e\"Baileys of Glenrowan celebrated its 150th anniversary in 2020. Baileys, originally known as Baileys Bundarra, was the first winery I visited as a young graduate engineer. My passion for wine was kindled that day and the first wine I purchased was the trophy winning 1975 Baileys Bin RLS Hermitage. My love affair with Baileys blossomed over the ensuing decade and their wines constituted a large part of my cellar. Their red wines on release were quite heroic, the generous blackberry fruit often masked by a sea of tannins. However with bottle age the wines became gloriously complex, the astringency dissipating and allowing the blackberry fruit, in all its glory, to take centre stage. Occasionally I pull out a bottle of old Baileys (circa 1978) from the cellar, and if the bottle is good (there are no great wines, only great bottles), the depth of ripe blackberry fruit is extraordinary and I am transported back in time.\"  Nick Munday, Canterbury Wines \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"I've enjoyed some venerable Baileys reds and found them superb at 20+ years.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaileysofGlenrowan_1024x1024.png?v=1675766680\" alt=\"Baileys of Glenrowan\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaileysofGlenrowan_1024x1024.png?v=1675766680\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBaileys of Glenrowan winery has a very long and cherished history. The story began in 1853 when Richard Bailey purchased a farming property \u003cspan data-mce-fragment=\"1\"\u003eat the southern foot of the Warby Range near Glenrowan\u003c\/span\u003e. He named the property Bundarra, an Aboriginal word which meant 'meeting of the hills'.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1866, son Varley Bailey planted vines to supplement the grazing activities on the farm, choosing the rich, red granite soil found on part of the property. The first vintage was made in 1870 and demand for the wines – particularly fortified – led to significant expansion of the plantings. By 1892 the wines were sold locally, in Melbourne and exported to England. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn the 90s the region suffered a devastating outbreak of Phylloxera, an aphid that feeds on vine roots. The Baileys vineyards were destroyed, and many winemakers were ordered to destroy their vineyards. In 1904, undeterred, Varley replanted the vineyard with Phylloxera resistant rootstock. The original 1904 Shiraz Block continues to produce outstanding wines to this day.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen Varley died in 1931, his son Alan Bailey took over the running of the winery and made the wines using the same techniques as his father and grandfather before him. During Alan's reign of 40 years Baileys produced many outstanding wines, and the Hermitage, with its distinctive red-stripped label, quickly built a loyal following.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1972 Alan Bailey sold the\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewinery\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eto Davis Consolidated Industries, who wanted to diversify into wine production\u003c\/span\u003e. Harry Tinson took over as winemaker (his initials HJT appear on the labels) until he retired in 1986. Harry\u003cspan data-mce-fragment=\"1\"\u003e enhanced Baileys' reputation as a maker of quality red table wines and fortified wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMildara Blass (now called Beringer Blass Wine Estates) acquired Baileys in 1996. Paul Dahlenburg also joined Baileys, and after working tirelessly for nearly ten years, he became Baileys' Chief Winemaker in 2004. Paul has overseen an expansion in the vineyard and the construction of a 2000t capacity winery. The cellar door has a heritage museum, winery viewing deck, contemporary art gallery and landscaped grounds preserving much of the heritage value.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTreasury Wine Estates, who subsequently bought Mildara Blass (and hence Baileys) sold the vineyards and winery to \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCasella Family brands in December 2017. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThroughout all the assorted corporate ownership, the talented and committed Paul Dahlenburg has remained at the helm. Paul and the viticulture team are committed to organic winemaking - Baileys released their first organic Shiraz in 2012 and today the winery, cellar door and vineyards (143ha) are all 100% certified organic. They continue to use restored, 100 year-old basket press and old world open fermentation practices in their winemaking. Their aim is to make wines that whisper the stories of their roots. \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825417969,"sku":"","price":150.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Baileys-Bin-6-Cabernet-Sauvignon-1977.jpg?v=1675748082"},{"product_id":"baileys-hjt-cabernet-sauvignon-1979","title":"Baileys HJT Cabernet Sauvignon 1979","description":"\u003cp data-mce-fragment=\"1\"\u003e\"Baileys of Glenrowan celebrated its 150th anniversary in 2020. Baileys, originally known as Baileys Bundarra, was the first winery I visited as a young graduate engineer. My passion for wine was kindled that day and the first wine I purchased was the trophy winning 1975 Baileys Bin RLS Hermitage. My love affair with Baileys blossomed over the ensuing decade and their wines constituted a large part of my cellar. Their red wines on release were quite heroic, the generous blackberry fruit often masked by a sea of tannins. However with bottle age the wines became gloriously complex, the astringency dissipating and allowing the blackberry fruit, in all its glory, to take centre stage. Occasionally I pull out a bottle of old Baileys (circa 1978) from the cellar, and if the bottle is good (there are no great wines, only great bottles), the depth of ripe blackberry fruit is extraordinary and I am transported back in time.\"  Nick Munday, Canterbury Wines \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"I've enjoyed some venerable Baileys reds and found them superb at 20+ years.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaileysofGlenrowan_1024x1024.png?v=1675766680\" alt=\"Baileys of Glenrowan\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaileysofGlenrowan_1024x1024.png?v=1675766680\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBaileys of Glenrowan winery has a very long and cherished history. The story began in 1853 when Richard Bailey purchased a farming property \u003cspan data-mce-fragment=\"1\"\u003eat the southern foot of the Warby Range near Glenrowan\u003c\/span\u003e. He named the property Bundarra, an Aboriginal word which meant 'meeting of the hills'.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1866, son Varley Bailey planted vines to supplement the grazing activities on the farm, choosing the rich, red granite soil found on part of the property. The first vintage was made in 1870 and demand for the wines – particularly fortified – led to significant expansion of the plantings. By 1892 the wines were sold locally, in Melbourne and exported to England. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn the 90s the region suffered a devastating outbreak of Phylloxera, an aphid that feeds on vine roots. The Baileys vineyards were destroyed, and many winemakers were ordered to destroy their vineyards. In 1904, undeterred, Varley replanted the vineyard with Phylloxera resistant rootstock. The original 1904 Shiraz Block continues to produce outstanding wines to this day.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen Varley died in 1931, his son Alan Bailey took over the running of the winery and made the wines using the same techniques as his father and grandfather before him. During Alan's reign of 40 years Baileys produced many outstanding wines, and the Hermitage, with its distinctive red-stripped label, quickly built a loyal following.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1972 Alan Bailey sold the\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewinery\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eto Davis Consolidated Industries, who wanted to diversify into wine production\u003c\/span\u003e. Harry Tinson took over as winemaker (his initials HJT appear on the labels) until he retired in 1986. Harry\u003cspan data-mce-fragment=\"1\"\u003e enhanced Baileys' reputation as a maker of quality red table wines and fortified wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMildara Blass (now called Beringer Blass Wine Estates) acquired Baileys in 1996. Paul Dahlenburg also joined Baileys, and after working tirelessly for nearly ten years, he became Baileys' Chief Winemaker in 2004. Paul has overseen an expansion in the vineyard and the construction of a 2000t capacity winery. The cellar door has a heritage museum, winery viewing deck, contemporary art gallery and landscaped grounds preserving much of the heritage value.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTreasury Wine Estates, who subsequently bought Mildara Blass (and hence Baileys) sold the vineyards and winery to \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCasella Family brands in December 2017. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThroughout all the assorted corporate ownership, the talented and committed Paul Dahlenburg has remained at the helm. Paul and the viticulture team are committed to organic winemaking - Baileys released their first organic Shiraz in 2012 and today the winery, cellar door and vineyards (143ha) are all 100% certified organic. They continue to use restored, 100 year-old basket press and old world open fermentation practices in their winemaking. Their aim is to make wines that whisper the stories of their roots. \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825581809,"sku":"","price":160.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Baileys-HJT-Cabernet-Sauvignon-1979.jpg?v=1675746779"},{"product_id":"balnaves-cabernet-sauvignon-2006","title":"Balnaves Cabernet Sauvignon 2006","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Balnaves vineyard comprises twelve blocks of Cabernet Sauvignon vines of varying acreage and vine age, the oldest planted in 1975. These blocks are divided again into smaller parcels of between one and two hectares, following soil types and topography, with approximately forty Cabernet Sauvignon fermentations being conducted each vintage. The best of these ferments are set aside during vintage for the Balnaves Cabernet Sauvignon and in outstanding years, the Balnaves The Tally Reserve Cabernet Sauvignon.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The line and length of it are super impressive. This is a real cabernet, straight up. I won't hear a word against it - it's delicious, and will cellar well.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2006 Balnaves Cabernet Sauvignon was sourced from four blocks; the Walker, Dead Morris, Quarry and Rise Vineyards. The wine spent 20 months in tight-grained French oak from Saury and St Martin cooperages.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Vintage 2006 was warm and dry and early with small yields, producing perfumed medium weight wines with softer tannins. The 2006 Cabernet Sauvignon has a mid-deep purple tinge. Intense perfumed nose. Lovely vanillan oak smokey notes, dark blueberry and blackberry fruit, touch of l\u003cspan data-mce-fragment=\"1\"\u003eiquorice\u003c\/span\u003e. It is bright and attractive. It is medium bodied but again bright fruit with good length but softer tannin finish. Not as big as 2005 or 2004 but very appealing perfumed fruity balanced wine. Hold.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBalnaves\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Has great poise; essency cassis, with hints of earth and a mineral complexity at its core; full-bodied, with fine-grained tannins; will reward patient cellaring\u003cspan data-mce-fragment=\"1\"\u003e. ProCork. Drink Now – 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's Pro-Cork, not plain natural cork, which winemaker P.Bissell believes (based on his own trials and those of the AWRI) to be the best closure for the more tannic varieties such as Cabernet. I've not included it in the closure drop down list partly because I'm feeling lazy, but also because I'm still not sure there is a significant difference in performance over natural cork - at least with regards to taint. It has a thin sheath of plastic on either end to stop the wine coming into contact with a dirty cork, which may or may not work. I'm not so sure. Anyway, this is a very good vintage for Balnaves and after a couple of days tasting (and dithering) I decided to slip it up to an Outstanding rating - although my Cabernet homunculus tells me he thinks the 2004 was slightly better.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt's fragrant yet rich, packed with Cassis and cherry, a touch of mint chocolate, some earthiness and lovely nougat oak. Full bodied and deep with plenty of mouthcoating grainy tannin, slightly tangy fresh acidity and a slick of ripe grainy tannins on exit. It's big but beautifully balanced and doesn't feel heavy despite its level of extract or alcohol - rollling through the mouth in a most pleasingly thunderous manner. Top wine\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, Winorama - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This weighs in at a substantial 15% alcohol but the line and length of it is super impressive. It tastes of pure bright blackcurrant and has a cedary, chalky, fennel-like edge, its length of fine-grained tannin of textbook quality and shape. This is a real cabernet, straight up. I won't hear a word against it - it's delicious, and will cellar well.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Balnaves Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Balnaves_1024x1024.png?v=1672012489\"\u003e\u003c\/p\u003e\n\u003cp\u003eBalnaves of Coonawarra is a small family-owned winery, in the heart of the Coonawarra Wine Region. Doug Balnaves established the vineyard in 1975 and 2.5 ha of Cabernet Sauvignon and 2.5 ha of Shiraz were planted on the rich terra rossa soils. \u003cspan data-mce-fragment=\"1\"\u003eSince those first plantings the Balnaves vineyards have grown steadily and today Balnaves have over 70ha of high-quality estate vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1990 siblings Kirsty and Pete Balnaves joined the family company and the first Balnaves wines were produced on a contract basis at a neighbouring winery. These days, Doug is General Manager, while Kirsty is the Business Manager and Peter runs the vineyard. In 1995 the family was joined by winemaker Pete Bissell and in 1996 their state-of-the-art 1000 tonne winery, designed and supervised by Pete, was completed.  \u003c\/p\u003e\n\u003cp\u003eIn 1998 the first vintage of their flagship wine, the Balnaves The Tally Reserve Cabernet Sauvignon was produced. The 2004 Tally won Jeremy Oliver's Wine of the Year in 2007. In 2008 the winery was named James Halliday's Winery of the Year and they have been awarded five stars by Halliday for 17 consecutive years. \u003c\/p\u003e\n\u003cp\u003eBalnaves' success has in no small part been due to Pete Bissell, who celebrated 25 years as senior winemaker in 2020. Pete received numerous accolades over that time, including winning the Qantas\/Gourmet Traveller Winemaker of the Year in 2005. Pete retired in July 2020 and assistant Winemaker Jacinta Jenkins took over as Senior Winemaker.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825745649,"sku":"","price":56.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/balnaves-cabernet-sauvignon-2006.jpg?v=1695620596"},{"product_id":"balnaves-cabernet-sauvignon-2005","title":"Balnaves Cabernet Sauvignon 2005","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWine Business Monthly (WBM) Top 100 Wines of 2008 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Balnaves vineyard comprises twelve blocks of Cabernet Sauvignon vines of varying acreage and vine age, the oldest planted in 1975. These blocks are divided again into smaller parcels of between one and two hectares, following soil types and topography, with approximately forty Cabernet Sauvignon fermentations being conducted each vintage. The best of these ferments are set aside during vintage for the Balnaves Cabernet Sauvignon and in outstanding years, the Balnaves The Tally Reserve Cabernet Sauvignon.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: 'Segoe UI', sans-serif; color: #212b36;\"\u003e\u003cspan style=\"font-family: 'Segoe UI',sans-serif;\"\u003e\"Ripping good wine here. Delicious medium weight blackcurrant, black cherry and mulberry flavours with minty edges. Great wine. Balnaves are rocking.\"  Grant Dodd\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2005 Balnaves Cabernet Sauvignon was sourced from three blocks; the Walker, Dead Morris and Avery Vineyards. The wine spent 20 months in tight-grained French oak from Saury and St Martin cooperages.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Vintage 2005 was hot and dry with small yields, producing rich opulent wines with firm structure. \u003c\/span\u003eThe 2005 Cabernet Sauvignon is deep red in colour with a red\/purple tinge. It has a rich ripe nose opulent fruit plums, spice, fleshy ripe fruit, with more complex liquorice and slight coconut note. The palate is solid with firm dark fruit spice and solid tannin structure. This is very solid wine. We think this will age very well. Hold.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBalnaves\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"You'll have to do a double take on the price when you taste this stunner. It sailed through a riper vintage with low yields and has built impressive flavour. Super polished aromas, still underpinned by a few sprigs of regional mint even in this ripe year, the fruit sits in the rich berry spectrum - classic blackcurrant, some sweet spices and plenty of cedary oak. A classically framed wine in the mouth, savoury assertive tannins wrap around rich Cabernet fruit in regal formation. Another masterpiece!\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003c\/span\u003e\u003cstrong\u003eNick Stock, Wine Business Monthly (WBM) – 96 points and Top 100 Wines of 2008\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Ripping good wine here. Violets,blackcurrant, chocolate, mint and dusty oak on the nose. Delicious medium weight blackcurrant, black cherry and mulberry flavours with minty edges. Tannins like holes in a well used dartboard- tiny,everywhere but hard to detect, and powderry light on the palate. Great wine, this can only get better in a cool cellar. Balnaves are rocking\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrant Dodd, The Wining Pro – 94+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Generously proportioned and flavoured Cabernet Sauvignon; the blackcurrant fruit has latent earthy\/savoury notes which will emerge with age, thus emphasising terroir. Drink to 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWine Business Monthly (WBM) Top 100 Wines of 2008 \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Balnaves Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Balnaves_1024x1024.png?v=1672012489\"\u003e\u003c\/p\u003e\n\u003cp\u003eBalnaves of Coonawarra is a small family-owned winery, in the heart of the Coonawarra Wine Region. Doug Balnaves established the vineyard in 1975 and 2.5 ha of Cabernet Sauvignon and 2.5 ha of Shiraz were planted on the rich terra rossa soils. \u003cspan data-mce-fragment=\"1\"\u003eSince those first plantings the Balnaves vineyards have grown steadily and today Balnaves have over 70ha of high-quality estate vineyards. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1990 siblings Kirsty and Pete Balnaves joined the family company and the first Balnaves wines were produced on a contract basis at a neighbouring winery. These days, Doug is General Manager, while Kirsty is the Business Manager and Peter runs the vineyard. In 1995 the family was joined by winemaker Pete Bissell and in 1996 their state-of-the-art 1000 tonne winery, designed and supervised by Pete, was completed.  \u003c\/p\u003e\n\u003cp\u003eIn 1998 the first vintage of their flagship wine, the Balnaves The Tally Reserve Cabernet Sauvignon was produced. The 2004 Tally won Jeremy Oliver's Wine of the Year in 2007. In 2008 the winery was named James Halliday's Winery of the Year and they have been awarded five stars by Halliday for 17 consecutive years. \u003c\/p\u003e\n\u003cp\u003eBalnaves' success has in no small part been due to Pete Bissell, who celebrated 25 years as senior winemaker in 2020. Pete received numerous accolades over that time, including winning the Qantas\/Gourmet Traveller Winemaker of the Year in 2005. Pete retired in July 2020 and assistant Winemaker Jacinta Jenkins took over as Senior Winemaker.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825843953,"sku":"","price":59.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/balnaves-cabernet-sauvignon-2005.jpg?v=1695620371"},{"product_id":"balnaves-cabernet-sauvignon-2004","title":"Balnaves Cabernet Sauvignon 2004","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Balnaves vineyard comprises twelve blocks of Cabernet Sauvignon vines of varying acreage and vine age, the oldest planted in 1975. These blocks are divided again into smaller parcels of between one and two hectares, following soil types and topography, with approximately forty Cabernet Sauvignon fermentations being conducted each vintage. The best of these ferments are set aside during vintage for the Balnaves Cabernet Sauvignon and in outstanding years, the Balnaves The Tally Reserve Cabernet Sauvignon.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: 'Segoe UI', sans-serif; color: #212b36;\"\u003e\"Picture of composure. Beautiful cabernet. A real cabernet for real cabernet lovers.”  \u003cspan style=\"font-family: 'Segoe UI',sans-serif;\"\u003eCampbell Mattinson\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2004 Balnaves Cabernet Sauvignon was sourced from four blocks; the Walker (56%), Dead Morris (41%), Quarry (2.5%) and Rise Vineyards (0.5%). 44% was barrel fermented while 23% had an extended maceration. This wine spent 20 months in tight-grained French oak from Seguin Moreau, Taransaud and Saury and Remond cooperages.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Vintage 2004 was cool and late ripening, producing medium bodied wines with good depth of complex mineral, blackberry fruit and firm tannins. The 2004 Cabernet Sauvignon is mid-dark in colour with a red tint. It has lifted sweet vanillan oak, the nose has milk coffee aromas and perfumed dark fruit. Slight jube note. It has a full rich palate, deep fruit and linear feel to the palate with a firm tannin finish with slight astringent tannins. Elegant cool vintage style tight structure. Hold or drink now\u003c\/span\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBalnaves\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Searingly intense, long and seamless, this superbly structured and balanced cabernet marries piercing berry, cherry and plum-like fruit with cedar\/chocolate oak and a firm, drying spine of chalky tannin. Scented with slightly minty nuances of violets and dried herbs, it's ripe, lavish and savoury, without a hint of over-ripeness. A great bargain\u003cspan data-mce-fragment=\"1\"\u003e and a genuine standby in case you can't get The Tally from the same vintage. Drink 2016-2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Tasted April 2007 I tasted the 2004 Tally (Flagship) by Balnaves at Wine Australia last year and was blown away, but this wine is no poor cousin. It's tight and dry but packed with rich blackcurrant flavour and framed by perfectly sculptured tannins. Reeks of class, and with enough interest to keep you coming back for another sniff and swirl. The 2004 vintage offerings from Balnaves are right on the money. Buy up. Drink: 2010-2016.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGrant Dodd, The Wining Pro – 94+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Typical colour of the Balnaves '04 reds; very concentrated, dense, full-bodied blackcurrant\/blackberry fruit, with long, lingering tannins\u003cspan data-mce-fragment=\"1\"\u003e; high quality oak in restrained support. Drink Now-2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Cabernet sauvignon continued its long, John Wayne-like canter back into town, sometimes riding alone, sometimes with a few pals. The standout was the 2004 Balnaves The Tally Cabernet Sauvignon ($85). There should be a few bottles around. If you miss out, they're about to release the standard bottling 2004 Balnaves Cabernet Sauvignon ($33), available early in 2007. \u003c\/span\u003eIt is also a terrific rendition\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Stock, The Adelaide Review\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"I don't think I have tucked into a Balnaves cabernet since the excellent 99 vintage but this is certainly right up there. I sometimes think we don't quite realise how good we have it when you can plonk down thirty dollars (or less) and come away with a wine of this quality. If you want value, terroir and cellarability then look no further.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAromas of cassis, blackberry, dark chocolate, tobacco, violet, mint and cedar oak. On the palate full bodied with lush cassis, blackberry, dark mint chocolate and some savoury tobacco characters. Plenty of very firm but fine grained grippy tannin. Clean fresh acidity to balance. Long dry savoury black olive finish. Big points. Big wine. Drink: 2009 – 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, Winorama - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Picture of composure. Beautiful cabernet. Classic, dry, mouthfilling structure, essency blackcurrant fruit, integrated oak and a resounding finish. This will age long term – and really needs to be cellared. A real cabernet for real cabernet lovers. Drink: 2013-2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Balnaves_1024x1024.png?v=1672012489\" alt=\"Balnaves Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eBalnaves of Coonawarra is a small family-owned winery, in the heart of the Coonawarra Wine Region. Doug Balnaves established the vineyard in 1975 and 2.5 ha of Cabernet Sauvignon and 2.5 ha of Shiraz were planted on the rich terra rossa soils. \u003cspan data-mce-fragment=\"1\"\u003eSince those first plantings the Balnaves vineyards have grown steadily and today Balnaves have over 70ha of high-quality estate vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1990 siblings Kirsty and Pete Balnaves joined the family company and the first Balnaves wines were produced on a contract basis at a neighbouring winery. These days, Doug is General Manager, while Kirsty is the Business Manager and Peter runs the vineyard. In 1995 the family was joined by winemaker Pete Bissell and in 1996 their state-of-the-art 1000 tonne winery, designed and supervised by Pete, was completed.  \u003c\/p\u003e\n\u003cp\u003eIn 1998 the first vintage of their flagship wine, the Balnaves The Tally Reserve Cabernet Sauvignon was produced. The 2004 Tally won Jeremy Oliver's Wine of the Year in 2007. In 2008 the winery was named James Halliday's Winery of the Year and they have been awarded five stars by Halliday for 17 consecutive years. \u003c\/p\u003e\n\u003cp\u003eBalnaves' success has in no small part been due to Pete Bissell, who celebrated 25 years as senior winemaker in 2020. Pete received numerous accolades over that time, including winning the Qantas\/Gourmet Traveller Winemaker of the Year in 2005. Pete retired in July 2020 and assistant Winemaker Jacinta Jenkins took over as Senior Winemaker. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825876721,"sku":"","price":62.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/balnaves-cabernet-sauvignon-2004.jpg?v=1695620076"},{"product_id":"balnaves-the-tally-reserve-cabernet-sauvignon-2006","title":"Balnaves The Tally Reserve Cabernet Sauvignon 2006","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWine Business Monthly (WBM) Top 100 Wines of 2008 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Balnaves vineyard comprises twelve blocks of Cabernet Sauvignon vines of varying acreage and vine age, the oldest planted in 1975. These blocks are divided again into smaller parcels of between one and two hectares, following soil types and topography, with approximately forty Cabernet Sauvignon fermentations being conducted each vintage. The best of these ferments are set aside during vintage for the Balnaves Cabernet Sauvignon and in outstanding years, the Balnaves The Tally Reserve Cabernet Sauvignon. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe fruit for the 2006 The Tally was sourced from two blocks, the Dead Morris vineyard (56%) and the Walker vineyard (34%). The wine was matured for \u003cspan data-mce-fragment=\"1\"\u003e20 months in new French oak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It's full bodied with enormous extract and flavour, dense and brooding with a big spread of chalky tannin and extreme length of flavour. A powerhouse that needs at least a decade of cellaring.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2006 Tally has a Mid-deep red-purple tinge. Lifted nose, bright blueberry and blackberry fruit and perfumed violets with integrated charry oak and a slight minty note. The palate is mid weight with bright red and blackberry fruit and firm tannins. Tannins still not integrated with the fruit but the balance is good. Hold.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBalnaves\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Beautifully crafted and delineated cassis fruit, framed by gently toasty oak and some floral notes; the palate is rich, deep, fine and very long\u003cspan data-mce-fragment=\"1\"\u003e; the brightness of fruit at the core is the essence of this wine. Drink Now - 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This makes a hat trick of outstanding consecutive releases; The Tally has really asserted its position at the top tier of Coonawarra Cabernets. Cloaked in plenty of new French oak, it's a cedary, regal Cabernet, the blackcurrant and dark berry fruit is soaking the wood up fast. Terrific density and palate structure, deep and intense, it rolls smoothly from start to finish. Swanky, youthful Cabernet at its finest; game, set and match\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003c\/span\u003e\u003cstrong\u003eNick Stock, Wine Business Monthly (WBM) – 96 points and Top 100 Wines of 2008\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"I tasted this alongside the 2005 John Riddoch and 2004 Brands Laira The Patron and it was clear from the first sniff and slurp of The Tally that this was a youthful, dense and forbidding wine, so the cork went straight back in and the wine was left until the next day. A reverse application of the 'Method Audouze' if you like. A huge wine flooded with cassis, blackberry and raspberry fruit, a liberal application of complex oak offering toast, cedar, spice, nougat and play-doh with additional characters of black liquorice, mint and a few violets just poking their heads above the surface. It's full bodied with enormous extract and flavour, dense and brooding with a big spread of chalky tannin and extreme length of flavour. \u003c\/span\u003eA powerhouse that needs at least a decade of cellaring\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018 - 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, Winorama - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep red purple. New oak shows, giving a toasty, smoky, cedary aroma. Palate very tight, with a firm tannin handshake. Solid and elegant but shy and unevolved. Terrific richness and intensity, concentration and yet elegance. Nothing overdone - it's just a smidgin too young…actually, much too young! Great future here. Top wine with tremendous potential.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This doesn't have the guts of the 2005 but there's still a good deal of glory. It's a wine that creeps up on you - I thought maybe it was a touch lacking at first but the more and longer I sat with it, the more bewitched I became. It's seamless and sustained, its flavours of mint, cedarwood, blackcurrant, dust and mulberry presented in a bright, juicy, elegant form. It should cellar beautifully. Drink: 2012-2018.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWine Business Monthly (WBM) Top 100 Wines of 2008 \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Balnaves_1024x1024.png?v=1672012489\" alt=\"Balnaves Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eBalnaves of Coonawarra is a small family-owned winery, in the heart of the Coonawarra Wine Region. Doug Balnaves established the vineyard in 1975 and 2.5 ha of Cabernet Sauvignon and 2.5 ha of Shiraz were planted on the rich terra rossa soils. \u003cspan data-mce-fragment=\"1\"\u003eSince those first plantings the Balnaves vineyards have grown steadily and today Balnaves have over 70ha of high-quality estate vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1990 siblings Kirsty and Pete Balnaves joined the family company and the first Balnaves wines were produced on a contract basis at a neighbouring winery. These days, Doug is General Manager, while Kirsty is the Business Manager and Peter runs the vineyard. In 1995 the family was joined by winemaker Pete Bissell and in 1996 their state-of-the-art 1000 tonne winery, designed and supervised by Pete, was completed.  \u003c\/p\u003e\n\u003cp\u003eIn 1998 the first vintage of their flagship wine, the Balnaves The Tally Reserve Cabernet Sauvignon was produced. The 2004 Tally won Jeremy Oliver's Wine of the Year in 2007. In 2008 the winery was named James Halliday's Winery of the Year and they have been awarded five stars by Halliday for 17 consecutive years. \u003c\/p\u003e\n\u003cp\u003eBalnaves' success has in no small part been due to Pete Bissell, who celebrated 25 years as senior winemaker in 2020. Pete received numerous accolades over that time, including winning the Qantas\/Gourmet Traveller Winemaker of the Year in 2005. Pete retired in July 2020 and assistant Winemaker Jacinta Jenkins took over as Senior Winemaker.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825909489,"sku":"","price":135.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/balnaves-the-tally-reserve-cabernet-sauvignon-2006.jpg?v=1695621386"},{"product_id":"bowen-estate-cabernet-sauvignon-1998","title":"Bowen Estate Cabernet Sauvignon 1998","description":"\u003cp\u003e\u003cstrong\u003e\"Primary fruit screams out of the glass. Although a mere pup, it is extremely approachable. Soft and round, impeccably balanced and showing a lot of class. Classic Coonawarra structure, elegant yet generous, and very long. Great wine.\"  Divine Magazine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The wines are packed with ripe fruit and oaky, earthy characters, yet they float across the palate with elegance and finesse. By the end of the tasting (19 vintages of Bowen Cabernet!) there was no doubt just how good the Bowen Cabernet is and how well it ages. There wasn't really a dud amongst the whole lot, so it not surprising that Bowen Estate is regularly listed as one of this country's top cabernets.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDivine Magazine, Vertical Tasting 1979-1998 Bowen Estate Cabernet Sauvignon\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Lots of flavour in this 1998 Bowen Estate cabernet sauvignon. Beefy Coonawarra cabernet, thick with blackberry, cassis and chocolate-like flavour, the fruit of it out-muscling the structure of it. A darling of a drink short-to-medium term, though perhaps not for extended cellaring. Lots of flavour. Lots of bang. Drank a lot of this as a young wine, and loved every slurp of it.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Primary fruit screams out of the glass. Although a mere pup, it is extremely approachable. Soft and round, impeccably balanced and showing a lot of class. Classic Coonawarra structure, elegant yet generous, and very long. Great wine. (Tasted June 2000).\"  \u003cstrong data-mce-fragment=\"1\"\u003eDivine Magazine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"I have seen very mixed reports over the Bowen label for the last few years; but whilst decanting this wine, as the pristine fruit aromas bounded out of the bottle, it was easy to understand the positive reports. Even after only a few minutes in the glass, although the wine was brooding; it was classy and unmistakably Coonawarra Cabernet Sauvignon. On the palate, this wine is just as impressive. Pure, clean fruit combines with unobtrusive tannins to produce a harmonious, supremely balanced, beautifully integrated wine. Blackcurrant, milk chocolate, plum, hints of coffee, together with cigar box and tomato leaf characters provide a refined complexity. Rated as Highly Recommended\u003cspan data-mce-fragment=\"1\"\u003e with room for improvement, as the wine gains added complexity with age.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRic Einstein, www.torbwine.com - 2005\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bowen Estate Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BowenEstate_1024x1024.png?v=1673439070\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBowen Estate is one of the iconic Coonawarra wineries.  Family-owned and operated, it celebrated its 40th vintage in 2015. Regional veteran Doug Bowen has handed over the winemaking responsibilities to daughter Emma and has 'retired' to the position of viticulturist.\u003c\/p\u003e\n\u003cp\u003eBowen Estate produces Cabernet Sauvignon, Shiraz and Chardonnay. They are estate grown in clonally planted heritage vineyards and hand crafted, traditionally made wines. They are individually hand-pruned ensuring each one produces maximum quality; this enables Doug Bowen to restrict the crop size resulting in wines that are full bodied with great depth of colour and longevity. In the winery, daughter Emma, crafts wines using these grapes which have been machine harvested and then crushed within an hour of harvesting. Fermented at cool temperatures, the Cabernet Sauvignon is quietly aged in French Oak whilst the Shiraz is in American Oak barriques. One-third new oak is used each year and after 18 – 20 months in wood the wine is bottled awaiting release.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896830103793,"sku":"","price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bowen-estate-cabernet-sauvignon-1998.jpg?v=1695788721"},{"product_id":"brands-of-coonawarra-laira-vineyard-cabernet-sauvignon-2000","title":"Brand's of Coonawarra Laira Vineyard Cabernet Sauvignon 2000","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Brand family is one of the oldest in Coonawarra, Eric Brand having purchased a 28-hectare vineyard in the heart of the Terra Rossa soil in 1950. Over the next 40 years, the Brand family produced some outstanding wines, but the results were not always consistent. However, in 1990, the Brand family and McWilliams joined forces, the latter acquiring 50% of Brand's. In 1994, McWilliams purchased the remaining 50%. With the day-to-day operation still within the Brand family, but the resources of McWilliams now at their disposal, the results have been nothing short of sensational.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1998, 1999 and again in 2000, Brand's have produced a lovely cabernet from their Laira vineyard. It is arguably one of the best value-for-money Coonawarra cabernets going around. \u003c\/span\u003eThe Laira Vineyard was one of the first vineyards planted in Coonawarra (in 1983) and produces all of Brand's top-of-the-range reds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The medium-bodied palate is well balanced, with attractive blackcurrant and blackberry fruit, fine tannins and subtle oak. Good value.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's the approachability of this classy Coonawarra cabernet that makes it such a thrilling red. It is quite oaky although it has the powerful, dense dark plum, black cherry and blackcurrant flavours to balance the oak. The essence of Coonawarra without the price tag\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMax Allen \u0026amp; Peter Forrestal\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium red-purple; the moderately intense bouquet has smooth blackcurrant fruit together with hints of cedar and earth; the medium-bodied palate is well balanced, with attractive blackcurrant and blackberry fruit, fine tannins and subtle oak. Good value.\"  \u003c\/span\u003e\u003cstrong\u003eJames Halliday, Halliday Wine Companion - 91 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGold Medal Class 28 - 2001 Rutherglen Wine Show\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Brand's Laira\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_sLaira_1024x1024.png?v=1673778782\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_sLaira_1024x1024.png?v=1673778782\"\u003e\u003c\/p\u003e\n\u003cp\u003eBrand's Laira is a winery steeped in heritage with a wealth of old vine vineyards dating back to 1893. Nestled in the heart of the famed 'terra rossa' strip of the Coonawarra region in South Australia, they offer a range of elegant yet richly flavoured wines from this distinct region.\u003c\/p\u003e\n\u003cp\u003eIn 1893, Captain Henry Stentiford purchased a block of land right in the heart of Coonawarra. Henry Stentiford would become integral to the region's history as custodian of some of its founding vines – vines that still produce wine today. Some 50 years later, in 1950, Eric Brand and his wife Nancy Redman acquired the same 24-hectare property with just over 2 hectares of Shiraz. He named the property \u003cem data-mce-fragment=\"1\"\u003eLaira\u003c\/em\u003e\u003cem\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eafter a sailing vessel that is believed to have delivered the actual vines which were planted in the vineyard. \u003c\/p\u003e\n\u003cp\u003eFor the next 16 years, Eric worked as a 'Blocker' – the name given to Coonawarra landholders who sold their grapes to other wineries in the region. That is until 1966, when armed with an antique basket press, a must pump, 4 concrete fermenters, and blessed with the best Coonawarra weather of the decade, Eric produced his very first vintage under the Brand's Laira name.\u003c\/p\u003e\n\u003cp\u003eThe Brand family produced some outstanding wines, but results were not always consistent. However, in 1990, the Brand family and McWilliams joined forces, the latter acquiring 50% of Brand's. In 1994, McWilliams purchased the remaining 50%. With the day-to-day operation still within the Brand family, but the resources of McWilliams now at their disposal, the quality and consistency of the wines increased almost immediately.\u003c\/p\u003e\n\u003cp\u003eIn 2015, McWilliams sold Brand's to the Casella family of Yellow Tail fame.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Laira Vineyard, established in 1893, was one of the first planted in Coonawarra. It is considered one of the region's oldest working blocks and produces the flagship Stentiford's Shiraz. Located right on the terra rossa strip from the highway back towards the winery, you can still spy the original 15 rows of Shiraz planted with great foresight in 1893. The Laira Vineyard produces all of Brand's top-of-the-range reds.\u003c\/p\u003e\n\u003cp\u003eThe Kirkgate Vineyard, established in 1990, took three years to complete. With a variety of soil types, fruit from this block is more intensely flavoured and is the backbone of Brand's icon wine, Blockers Cabernet Sauvignon. While Cabernet Sauvignon makes up the highest percentage of vines on this block, it is closely followed by Merlot, Chardonnay, Cabernet Franc, Riesling, and a dash of Petit Verdo.\u003c\/p\u003e\n\u003cp\u003eThe 165ha Station Vineyard is nestled behind the old, iconic Coonawarra Station and was established between 1994 and 1998. The Vineyard lies primarily on black clay loam over limestone with substantial pockets of terra rossa soil. The primary planting is Cabernet Sauvignon with the vines approaching maturity and producing wines that are fresh and aromatic. The grapes form the basis of The Laira range, as well as some aromatic whites such as Chardonnay.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896830234865,"sku":"","price":52.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_s-of-Coonawarra-Laira-Vineyard-Cabernet-Sauvignon-2000.jpg?v=1698963569"},{"product_id":"brands-of-coonawarra-laira-vineyard-cabernet-sauvignon-1999","title":"Brand's of Coonawarra Laira Vineyard Cabernet Sauvignon 1999","description":"\u003cp\u003e\u003cstrong\u003eBest Cabernet Sauvignon - Penguin Good Australian Wine Guide 2001-2002\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Brand family is one of the oldest in Coonawarra, Eric Brand having purchased a 28-hectare vineyard in the heart of the Terra Rossa soil in 1950. Over the next 40 years, the Brand family produced some outstanding wines, but the results were not always consistent. However, in 1990, the Brand family and McWilliams joined forces, the latter acquiring 50% of Brand's. In 1994, McWilliams purchased the remaining 50%. With the day-to-day operation still within the Brand family, but the resources of McWilliams now at their disposal, the results have been nothing short of sensational.\u003c\/p\u003e\n\u003cp\u003eFirstly in 1998, and now in 1999, Brand's have produced a lovely cabernet from their Laira vineyard. I\u003cspan data-mce-fragment=\"1\"\u003en addition to its impressive medal collection, i\u003c\/span\u003et won the award for the \u003cspan data-mce-fragment=\"1\"\u003eBest Cabernet Sauvignon in the Penguin Good Australian Wine Guide 2001-2002.\u003c\/span\u003e The Laira Vineyard was one of the first vineyards planted in Coonawarra (in 1983) and produces all of Brand's top-of-the-range reds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The whisper about this splendid red wine has been around for some time now and it may be hard to track down. Since purchasing Brand's some years ago McWilliams have made some wonderful wines out of Coonawarra. This is one of them, a cabernet of precise varietal character which will mellow out into a real charmer.\"  Paddy Kendler \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Brand's wines are impressing us more and more, while owner McWilliams continues to hold the prices down. We think this deserves the strongest approval. And the '99s are in no way a come-down from the '98s. The 99 Cabernet is high-fidelity Coonawarra!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBlackcurrant jam, cassis, Ribena - all of the above. It tastes like a protectively made wine: clean, fresh and fruity, with oodles of grapey charm and panache. It speaks throatily to us of both Coonawarra and cabernet. While it will surely be long lived\u003cspan data-mce-fragment=\"1\"\u003e, it's amazingly enjoyable right now, especially with grilled pork sausages and 'dead horse'.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell \u0026amp; Huon Hooke, 2001-2002 Penguin Good Australian Wine Guide  ★★★★★ \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e and Best Cabernet Sauvignon \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The whisper about this splendid red wine has been around for some time now and it may be hard to track down. Having spotted a cache in a store recently, and then having stopped in with the plastic for my modest share, I can hope that you may also be lucky. Since purchasing Brand's some years ago McWilliams have made some wonderful wines out of Coonawarra. This is one of them\u003c\/span\u003e, a cabernet of precise varietal character which will mellow out into a real charmer\u003cspan data-mce-fragment=\"1\"\u003e over the next five years.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePaddy Kendler\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\n\u003cp\u003eBest Cabernet Sauvignon - Penguin Good Australian Wine Guide 2001-2002\u003cbr\u003eGold Medal Class 18 - 2000 Brisbane Wine Show\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eGold Medal Class 28 - 2000 Rutherglen Wine Show\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eGold Medal Class 27 - 2000 Griffith Wine Show\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Brand's Laira\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_sLaira_1024x1024.png?v=1673778782\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_sLaira_1024x1024.png?v=1673778782\"\u003e\u003c\/p\u003e\n\u003cp\u003eBrand's Laira is a winery steeped in heritage with a wealth of old vine vineyards dating back to 1893. Nestled in the heart of the famed 'terra rossa' strip of the Coonawarra region in South Australia, they offer a range of elegant yet richly flavoured wines from this distinct region.\u003c\/p\u003e\n\u003cp\u003eIn 1893, Captain Henry Stentiford purchased a block of land right in the heart of Coonawarra. Henry Stentiford would become integral to the region's history as custodian of some of its founding vines – vines that still produce wine today. Some 50 years later, in 1950, Eric Brand and his wife Nancy Redman acquired the same 24-hectare property with just over 2 hectares of Shiraz. He named the property \u003cem data-mce-fragment=\"1\"\u003eLaira\u003c\/em\u003e\u003cem\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eafter a sailing vessel that is believed to have delivered the actual vines which were planted in the vineyard. \u003c\/p\u003e\n\u003cp\u003eFor the next 16 years, Eric worked as a 'Blocker' – the name given to Coonawarra landholders who sold their grapes to other wineries in the region. That is until 1966, when armed with an antique basket press, a must pump, 4 concrete fermenters, and blessed with the best Coonawarra weather of the decade, Eric produced his very first vintage under the Brand's Laira name.\u003c\/p\u003e\n\u003cp\u003eThe Brand family produced some outstanding wines, but results were not always consistent. However, in 1990, the Brand family and McWilliams joined forces, the latter acquiring 50% of Brands. In 1994, McWilliams purchased the remaining 50%. With the day-to-day operation still within the Brand family, but the resources of McWilliams now at their disposal, the quality and consistency of the wines increased almost immediately.\u003c\/p\u003e\n\u003cp\u003eIn 2015, McWilliams sold Brands to the Casella family of Yellow Tail fame.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Laira Vineyard, established in 1893, was one of the first planted in Coonawarra. It is considered one of the region's oldest working blocks and produces the flagship Stentiford's Shiraz. Located right on the terra rossa strip from the highway back towards the winery, you can still spy the original 15 rows of Shiraz planted with great foresight in 1893. The Laira Vineyard produces all of Brand's top-of-the-range reds.\u003c\/p\u003e\n\u003cp\u003eThe Kirkgate Vineyard, established in 1990, took three years to complete. With a variety of soil types, fruit from this block is more intensely flavoured and is the backbone of Brand's icon wine, Blockers Cabernet Sauvignon. While Cabernet Sauvignon makes up the highest percentage of vines on this block, it is closely followed by Merlot, Chardonnay, Cabernet Franc, Riesling, and a dash of Petit Verdo.\u003c\/p\u003e\n\u003cp\u003eThe 165ha Station Vineyard is nestled behind the old, iconic Coonawarra Station and was established between 1994 and 1998. The Vineyard lies primarily on black clay loam over limestone with substantial pockets of terra rossa soil. The primary planting is Cabernet Sauvignon with the vines approaching maturity and producing wines that are fresh and aromatic. The grapes form the basis of The Laira range, as well as some aromatic whites such as Chardonnay.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896830267633,"sku":"","price":57.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_s-of-Coonawarra-Laira-Vineyard-Cabernet-Sauvignon-1999_ca59393b-d29d-45dd-9216-6a9975030094.jpg?v=1695789659"},{"product_id":"brands-of-coonawarra-laira-vineyard-cabernet-sauvignon-1998","title":"Brand's of Coonawarra Laira Vineyard Cabernet Sauvignon 1998","description":"\u003cp\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2000\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Brand family is one of the oldest in Coonawarra, Eric Brand having purchased a 28-hectare vineyard in the heart of the Terra Rossa soil in 1950. Over the next 40 years, the Brand family produced some outstanding wines, but the results were not always consistent. However, in 1990, the Brand family and McWilliams joined forces, the latter acquiring 50% of Brand's. In 1994, McWilliams purchased the remaining 50%. With the day-to-day operation still within the Brand family, but the resources of McWilliams now at their disposal, the results have been nothing short of sensational.\u003c\/p\u003e\n\u003cp\u003eIn 1998 Brands have produced a lovely cabernet from their Laira vineyard. It was selected in James Halliday's Top 100 Wines of 2000 and is arguably the best value-for-money Coonawarra cabernet going around. The Laira Vineyard was one of the first vineyards planted in Coonawarra (in 1983) and produces all of Brand's top-of-the-range reds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"I was so enamoured of this wine I rushed off to buy a case for myself, even though I had to pay more than $19.95 a bottle. Good when first released, it has blossomed, with voluminous blackberry and cassis fruit, the palate with great structure, class and elegance.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"I was so enamoured of this wine I rushed off to buy a case for myself, even though I had to pay more than $19.95 a bottle. Good when first released, it has blossomed, with voluminous blackberry and cassis fruit, the palate with great structure, class and elegance\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 95 points and Top 100 Wines of 2000\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 97 tickled our tastebuds last year, making it into the pages of Divine, and it just keeps getting better. This is an absolute baby and has an enormous flood of sweet, purpley, primary fruit and vanillin American oak that hooks you instantly from the very first sip. It is soft, smooth and perfectly balanced and sloshes around the mouth having a riot of a time, cajoling the senses into craving just one more sip. And before you know it, the bottle's empty. But don't be fooled. Whilst it's utterly seductive now, there is enough oomph cleverly disguised by all that hedonistic fruit to see it evolve into something very special\u003cspan data-mce-fragment=\"1\"\u003e. Go Brands!\"  \u003cstrong data-mce-fragment=\"1\"\u003eAndrew Wood, Divine Magazine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cp\u003eJames Halliday Top 100 Wines of 2000\u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Brand's Laira\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_sLaira_1024x1024.png?v=1673778782\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_sLaira_1024x1024.png?v=1673778782\"\u003e\u003c\/p\u003e\n\u003cp\u003eBrand's Laira is a winery steeped in heritage with a wealth of old vine vineyards dating back to 1893. Nestled in the heart of the famed 'terra rossa' strip of the Coonawarra region in South Australia, they offer a range of elegant yet richly flavoured wines from this distinct region.\u003c\/p\u003e\n\u003cp\u003eIn 1893, Captain Henry Stentiford purchased a block of land right in the heart of Coonawarra. Henry Stentiford would become integral to the region's history as custodian of some of its founding vines – vines that still produce wine today. Some 50 years later, in 1950, Eric Brand and his wife Nancy Redman acquired the same 24-hectare property with just over 2 hectares of Shiraz. He named the property \u003cem data-mce-fragment=\"1\"\u003eLaira\u003c\/em\u003e\u003cem\u003e, \u003c\/em\u003eafter a sailing vessel that is believed to have delivered the actual vines which were planted in the vineyard. \u003c\/p\u003e\n\u003cp\u003eFor the next 16 years, Eric worked as a 'Blocker' – the name given to Coonawarra landholders who sold their grapes to other wineries in the region. That is until 1966, when armed with an antique basket press, a must pump, 4 concrete fermenters, and blessed with the best Coonawarra weather of the decade, Eric produced his very first vintage under the Brand's Laira name.\u003c\/p\u003e\n\u003cp\u003eThe Brand family produced some outstanding wines, but results were not always consistent. However, in 1990, the Brand family and McWilliams joined forces, the latter acquiring 50% of Brands. In 1994, McWilliams purchased the remaining 50%. With the day-to-day operation still within the Brand family, but the resources of McWilliams now at their disposal, the quality and consistency of the wines increased almost immediately.\u003c\/p\u003e\n\u003cp\u003eIn 2015, McWilliams sold Brands to the Casella family of Yellow Tail fame.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Laira Vineyard, established in 1893, was one of the first planted in Coonawarra. It is considered one of the region's oldest working blocks and produces the flagship Stentiford's Shiraz. Located right on the terra rossa strip from the highway back towards the winery, you can still spy the original 15 rows of Shiraz planted with great foresight in 1893. The Laira Vineyard produces all of Brand's top-of-the-range reds.\u003c\/p\u003e\n\u003cp\u003eThe Kirkgate Vineyard, established in 1990, took three years to complete. With a variety of soil types, fruit from this block is more intensely flavoured and is the backbone of Brand's icon wine, Blockers Cabernet Sauvignon. While Cabernet Sauvignon makes up the highest percentage of vines on this block, it is closely followed by Merlot, Chardonnay, Cabernet Franc, Riesling, and a dash of Petit Verdo.\u003c\/p\u003e\n\u003cp\u003eThe 165ha Station Vineyard is nestled behind the old, iconic Coonawarra Station and was established between 1994 and 1998. The Vineyard lies primarily on black clay loam over limestone with substantial pockets of terra rossa soil. The primary planting is Cabernet Sauvignon with the vines approaching maturity and producing wines that are fresh and aromatic. The grapes form the basis of The Laira range, as well as some aromatic whites such as Chardonnay.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896830398705,"sku":"","price":57.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_s-of-Coonawarra-Laira-Vineyard-Cabernet-Sauvignon-1998_369283e4-6604-4fe0-8f62-0a8542870ebc.jpg?v=1695789543"},{"product_id":"brands-of-coonawarra-the-patron-cabernet-sauvignon-2004","title":"Brand's of Coonawarra The Patron Cabernet Sauvignon 2004","description":"\u003cdiv data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Cabernet 2005 \u0026amp; Older – 2007 National Wine Show of Australia\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Cabernet – 2006 Perth Royal Wine Show\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Cabernet – 2006 Murrumbateman Cool Climate Show\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Cabernet – 2006 Royal Adelaide Wine Show\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Cabernet – 2007 Rutherglen Wine Show\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Cabernet 1 Year Old or Older – 2007 Riverina Wine Show\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\"Just look at all those medals! All the gold you can eat. Eric Brand would certainly have to be 'The Patron' of bottle bling.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  Gary Walsh\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\"It's extraordinary. It's a beautifully fragrant combination of cedary oak and perfectly ripe cabernet sauvignon. In its fragrance, fleshiness and ripeness it reminds me of Chateau Margaux, although not in its exact aromas and flavours. The palate's luxurious and vibrant but still pure cabernet in its expression, including the firm but silk-coated tannins. This is a sensational wine with long-term cellaring potential. You wouldn't find a Bordeaux to match this quality anywhere near the price.\"  Chris Shanahan\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Superb colour; exceptionally bright, flavoursome and juicy cassis and blackcurrant fruit, the oak perfectly integrated, the tannins soft; a long and perfectly balanced finish\u003cspan data-mce-fragment=\"1\"\u003e; Cabernet Sauvignon Trophy, National Wine Show '07. Drink Now - 2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Just look at all those medals! All the gold you can eat. Eric Brand would certainly have to be 'The Patron' of bottle bling. \u003c\/span\u003eIt's scented, ripe and intensely blackcurranty with additional cooler flavours of aniseed, flickers of leaf and mint and a good measure of aromatic vanilla and cedar wood oak that's bedding down nicely. Medium to full bodied and packed with sweet fruit but has some attractive tobacco and leaf flavour adding a little Cabernet strictness to the mix. It has firm fine grained tannins, freshness and clarity and finishes pure and long. Delicious wine, approachable now, but probably much better later. Textbook Coonawarra Cabernet\u003cspan data-mce-fragment=\"1\"\u003e. Drink : 2009 – 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, Winorama - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Don't confuse this with the old 'Patron's Blend' as that's now called 'Eric's Blend'. The new Patron's is a straight cabernet sauvignon  (the old one combined four varieties) and it's extraordinary. It's a beautifully fragrant combination of cedary oak and perfectly ripe cabernet sauvignon. In its fragrance, fleshiness and ripeness it reminds me of Chateau Margaux, although not in its exact aromas and flavours. The palate's luxurious and vibrant but still pure cabernet in its expression, including the firm but silk-coated tannins.  I wouldn't quibble about the price. \u003c\/span\u003eThis is a sensational wine with long-term cellaring potential. You wouldn't find a Bordeaux to match this quality anywhere near the price\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eChris Shanahan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eTrophy, Best Cabernet 2005 \u0026amp; Older – 2007 National Wine Show of Australia\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eTrophy, Best Cabernet – 2006 Perth Royal Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eTrophy, Best Cabernet – 2006 Murrumbateman Cool Climate Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eTrophy, Best Cabernet – 2006 Royal Adelaide Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eTrophy, Best Cabernet – 2007 Rutherglen Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eTrophy, Best Cabernet 1 Year Old or Older – 2007 Riverina Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eGold Medal  – 2006 Perth Royal Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eGold Medal  – 2006 Murrumbateman Cool Climate Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eGold Medal  – 2006 Royal Adelaide Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eGold Medal – 2007 Rutherglen Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eGold Medal – 2007 National Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eGold Medal – 2007 Riverina Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eGold Medal – Rutherglen Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eGold Medal – Cowra Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_sLaira_1024x1024.png?v=1673778782\" alt=\"Brand's Laira\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_sLaira_1024x1024.png?v=1673778782\"\u003e\u003c\/p\u003e\n\u003cp\u003eBrand's Laira is a winery steeped in heritage with a wealth of old vine vineyards dating back to 1893. Nestled in the heart of the famed 'terra rossa' strip of the Coonawarra region in South Australia, they offer a range of elegant yet richly flavoured wines from this distinct region. \u003c\/p\u003e\n\u003cp\u003eIn 1893, Captain Henry Stentiford purchased a block of land right in the heart of Coonawarra. Henry Stentiford would become integral to the region's history as custodian of some of its founding vines – vines that still produce wine today. Some 50 years later, in 1950, Eric Brand and his wife Nancy Redman acquired the same 24-hectare property with just over 2 hectares of Shiraz. He named the property \u003cem data-mce-fragment=\"1\"\u003eLaira\u003c\/em\u003e\u003cem\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eafter a sailing vessel that is believed to have delivered the actual vines which were planted in the vineyard. \u003c\/p\u003e\n\u003cp\u003eFor the next 16 years, Eric worked as a 'Blocker' – the name given to Coonawarra landholders who sold their grapes to other wineries in the region. That is until 1966, when armed with an antique basket press, a must pump, 4 concrete fermenters, and blessed with the best Coonawarra weather of the decade, Eric produced his very first vintage under the Brand's Laira name.\u003c\/p\u003e\n\u003cp\u003eThe Brand family produced some outstanding wines, but results were not always consistent. However, in 1990, the Brand family and McWilliams joined forces, the latter acquiring 50% of Brands. In 1994, McWilliams purchased the remaining 50%. With the day-to-day operation still within the Brand family, but the resources of McWilliams now at their disposal, the quality and consistency of the wines increased almost immediately.\u003c\/p\u003e\n\u003cp\u003eIn 2015, McWilliams sold Brands to the Casella family of Yellow Tail fame.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Laira Vineyard, established in 1893, was one of the first planted in Coonawarra. It is considered one of the region's oldest working blocks and produces the flagship Stentiford's Shiraz. Located right on the terra rossa strip from the highway back towards the winery, you can still spy the original 15 rows of Shiraz planted with great foresight in 1893. The Laira Vineyard produces all of Brand's top-of-the-range reds.\u003c\/p\u003e\n\u003cp\u003eThe Kirkgate Vineyard, established in 1990, took three years to complete. With a variety of soil types, fruit from this block is more intensely flavoured and is the backbone of Brand's icon wine, Blockers Cabernet Sauvignon. While Cabernet Sauvignon makes up the highest percentage of vines on this block, it is closely followed by Merlot, Chardonnay, Cabernet Franc, Riesling, and a dash of Petit Verdo.\u003c\/p\u003e\n\u003cp\u003eThe 165ha Station Vineyard is nestled behind the old, iconic Coonawarra Station and was established between 1994 and 1998. The Vineyard lies primarily on black clay loam over limestone with substantial pockets of terra rossa soil. The primary planting is Cabernet Sauvignon with the vines approaching maturity and producing wines that are fresh and aromatic. The grapes form the basis of The Laira range, as well as some aromatic whites such as Chardonnay.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896830529777,"sku":"","price":135.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/brand_s-of-coonawarra-the-patron-cabernet-sauvignon-2004.jpg?v=1695789846"},{"product_id":"brown-brothers-limited-edition-cabernet-sauvignon-merlot-petit-verdot-2008-1500ml","title":"Brown Brothers Limited Edition Cabernet Sauvignon Merlot Petit Verdot 2008 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs a key member of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eAustralia’s First Families of Wine (AFFW)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Brown Brothers is proud to have forged a reputation as innovators and trailblazers, both locally and abroad. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2008 Brown Brothers Limited Edition Cabernet Sauvignon Merlot Petit Verdot is a blend of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCabernet Sauvignon, Merlot and Petit Verdot\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e from their King Valley and other Victorian vineyards, bottled exclusively in magnum.\u003c\/span\u003e To mark the significance of this release, the label replicates one of their earlier label designs and says 'Milawa Vineyard Milawa BB', which is known today as Brown Brothers Wines.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_1024x1024.png?v=1673678760\" alt=\"Brown Brothers\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_1024x1024.png?v=1673678760\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBrown Brothers have been home to some of Australia's favourite wines for over 130 years. Their philosophy is about being experimental, innovative and dedicated to making wines for all kinds of tastebuds. It all started in 1885 when John Francis Brown planted 10 acres of vines in Milawa. The vines were mostly Riesling, Muscat and Shiraz grapes. In 1889 the first vintage of wine was produced in the Old Barn which still stands on the property today.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"As a key member of \u003c\/span\u003eAustralia’s First Families of Wine (AFFW)\u003cspan data-mce-fragment=\"1\"\u003e, Brown Brothers is proud to have forged a reputation as innovators and trailblazers, both locally and abroad. W\u003c\/span\u003ehilst we've ventured far and wide, to this day our roots remain in the Milawa region of the King Valley, where 130 years and four generations later we're still excited by oysters and sparkling at Christmas, our pioneering spirit, and that new favourite drop we know we're yet to create. Because, as Ross Brown (third generation) says; 'We are a wine company with tradition, but we're not a traditional wine company'.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrown Brothers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Brown Brothers draws upon a considerable number of vineyards spread throughout a range of site climates – from very warm to very cool. An expansion into Heathcote added significantly to its armoury. In 2010 Brown Brothers acquired Tasmania's Tamar Ridge. In May 2016 it acquired Innocent Bystander and with it a physical presence in the Yarra Valley. The premium quality varietal wines to one side, Brown Brothers has gained 2 substantial labels: Innocent Bystander Moscato and Innocent Bystander Prosecco. Known for the diversity of varieties with which it works, the wines represent good value for money. Its cellar door receives the greatest number of visitors in Australia. A founding member of Australia's First Families of Wine. Exports to all major markets.”  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896830726385,"sku":"","price":120.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Brown-Brothers-Cabernet-Merlot-Petit-Verdot-2008-1500ml.jpg?v=1681949033"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/collections\/b2_93e6a696-eea0-43bf-973c-f16387db394c.jpg?v=1654494450","url":"https:\/\/canterburywines.au\/collections\/cabernet.oembed?page=10","provider":"Canterbury Wines","version":"1.0","type":"link"}