The maritime climate of Margaret River allows a near perfect environment in which to grow the finest quality grapes. The rocky soils produce low yielding intensely flavoured grapes and the flavour of these grapes is what creates the fabric for the wine style at Cullen.
The vines are dry farmed, helping to ensure maximum fruit quality, and all pruning and harvesting are done by hand with great care. Quality is paramount and when the hand-harvested grapes arrive at the winery from the vineyard, they are sorted again to ensure that only the best goes into the bottle.
Biodynamic practices and minimal intervention apply to both vineyard and winery with all wines being naturally fermented.
Cullen follows the maxim that states that great wines are made in the vineyard. Thus, prior to planting, extreme care is taken in choosing the best possible site. Fruit for all Cullen Wines is sourced exclusively from two vineyards, the Cullen Estate Vineyard and the Cullen Mangan Vineyard, both certified A Grade Biodynamic by the Biological Farmers Association (BFA) of Australia.
The Cullen winemaking approach is that we will do whatever it takes to make outstanding wines. Quality is paramount and every winemaking step incorporates this philosophy. The wines can only be as good as the grapes. The uniqueness of Cullen Wines comes in part from the vineyard. The role of the winemaker is to act as caretaker to the fruit - to understand and to realise the full potential of the vineyard and the fruit which comes into the winery.
It is a blend of 87% Cabernet Sauvignon, 11% Merlot, 1% Malbec and 1% Cabernet Franc. 100% from the Cullen Vineyard. The primary fermentation took an average 12 days. Skin contact time average of 22 days."- Cullen Wines.