What?
Juice 2017 Amber, Cullen, Wilyabrup, Margaret River, AUS
Grape 100% Sauvignon Blanc
Farming Certified Biodynamic, Sustainable, Vegan, Carbon Neutral
Tasting Note This is a complex wine, with lemon, kumquat, orange blossom and hints of honey. It is textured and concentrated on the palate, with great length and persistence. Flavours of figs, dried pears, cream and orange are supported by a gentle saltiness on the finish.
Who?
Cullen’s philosophy is summed up in three simple words ‘Quality, Integrity and Sustainability’. It is one of the oldest and most awarded family wineries in Wilyabrup, in Western Australia’s famous Margaret River region. First established in 1971 by Dr Kevin and Diana Cullen and now run by their daughter Vanya, the winery has built an outstanding reputation for fine certified biodynamic wines that receive critical national and international acclaim. In 2019, celebrating 30 years at the helm, Vanya received double Winemaker of the Year honours at both the Australian Women in Wine Awards and the Halliday Wine Companion Awards. She is also Australia’s first female Master of Wine. In Australia Vanya is literally regarded as wine making royalty.
Why?
We love the idea behind this wine which is essentially to make a white wine like a red wine. The grapes were left on skins and fermented partially before being pressed. The fruit was fermented in different vessels: open-top fermentation tanks, closed tanks as well as amphora which explains the many layers and complexity in this wine. 79% of the wine spent four months in new Tonnellerie Bordelaise and Louis Latour oak barrels. Vanya’s ode to the historical ‘Amber’ wines of Georgia is absolutely exquisite and clean as a baby’s bum.
With?
The Amber has classic orange wine flavours of quince about an orange which we believe makes it a natural match for eastern Mediterranean and middle-eastern, especially Georgian, food (the Amber as mentioned is inspired by Georgian wines) Lamb is without doubt at the top of the list. Spicy slow-cooked shoulder, kebabs, lamb (and mutton) tagines and biryanis. Goat runs it a close second. Even better if it’s combined with aubergine (smoked or grilled in particular), walnuts or tahini. The nutty smoky flavours in these ingredients are offset by the citrus elements of the wine and it has enough texture and structure to hold up against these bolder flavours.
