Cullen
Summary
Cullen Wines is a pioneering family estate in Margaret River's Wilyabrup sub-region, with 28 hectares of north-facing vineyards planted to Bordeaux varieties and Chardonnay on gravelly sandy loam soils just 3.5km from the Indian Ocean. Under Vanya Cullen's leadership since 1989, the winery has become a leader in biodynamic and organic viticulture, producing minimal-intervention wines harvested according to lunar cycles, including their flagship Diana Madeline Cabernet blend and Kevin John Chardonnay.
Heritage & Leadership
Cullen Wines was established in 1971 when Dr. Kevin and Diana Cullen planted their first vines in the Wilyabrup sub-region of Margaret River, Western Australia. The couple were among the region's viticultural pioneers, following the recommendations of agronomist Dr. John Gladstones who identified Margaret River's potential for premium wine production. Their initial plantings consisted of one acre each of Cabernet Sauvignon and Riesling.
In 1989, the winery released its first vintage of the "Cabernet Sauvignon Merlot," later renamed "Diana Madeline" in 2001 to honor Diana Cullen's contribution to the estate and the Margaret River wine region after her passing in the same year. Kevin Cullen had previously passed away in 1994.
Since 1989, their daughter Vanya Cullen has led the winemaking operations, becoming Managing Director in 1999. Under her leadership, Cullen Wines has maintained its position as one of Margaret River's foundational estates while implementing significant changes in vineyard management and winemaking philosophy. In 2019, Vanya was recognized as Winemaker of the Year by James Halliday's Wine Companion, acknowledging her contributions to Australian winemaking.
Vineyards & Wines
Cullen's estate vineyards cover 28 hectares in the Wilyabrup sub-region of Margaret River, approximately 3.5 kilometers from the Indian Ocean. The maritime climate features moderate temperatures, with cooling afternoon sea breezes during summer that help maintain acidity and freshness in the grapes.
The vineyard soil consists primarily of gravelly sandy loam over lateritic subsoils, providing excellent drainage while retaining sufficient moisture during the growing season. The original 1971 vineyard parcels now represent some of the oldest vines in Margaret River, with additional plantings established in 1976 and 1988.
The estate focuses on varieties well-suited to the region's climate. Cabernet Sauvignon dominates the red plantings at approximately 28% of total vineyard area, followed by Sauvignon Blanc (18%), Chardonnay (17%), Semillon (14%), and Merlot (10%), with smaller amounts of Malbec and Petit Verdot. The vineyard's north-facing aspect maximizes sun exposure in this Southern Hemisphere location.
Cullen's flagship wines include the Diana Madeline Cabernet Sauvignon blend and the Kevin John Chardonnay, both named in honor of the founders. The portfolio also features the Mangan Vineyard range (from a neighboring site), along with several other varietal wines and blends that showcase the estate's terroir.
Philosophy & Practice
Cullen Wines converted to organic farming in 1998 and adopted biodynamic practices in 2003, receiving official certification from the Biological Farmers Association of Australia in 2004. The estate was also among Australia's first wineries to achieve carbon neutral certification in 2007, reflecting their commitment to environmental stewardship.
The biodynamic approach includes the use of nine preparations made from herbs, minerals and manure that are applied according to lunar and cosmic rhythms. Composting, cover crops, and the integration of animals in the vineyard ecosystem form essential components of their farming system. No synthetic chemicals or fertilizers are used on the property.
In the winery, Cullen employs minimal intervention techniques. Grapes are hand-harvested and sorted, with fermentation using indigenous yeasts naturally present on the fruit. The red wines typically undergo extended maceration, with aging in French oak barrels (approximately 30-40% new oak for the premium wines) for 12-18 months depending on the vintage and wine.
Temperature control during fermentation is achieved through traditional methods rather than refrigeration where possible, and wines are bottled without fining and with minimal filtration. Since 2011, all premium wines have been harvested on fruit days according to the biodynamic calendar, which Vanya Cullen believes produces wines with greater energy and vibrancy.