2018 Diana Madeline Cabernet Sauvignon Merlot
Market price
Buying options
Tasting notes
The 2018 Diana Madeline hails from a sensational vintage in Margaret River. Along with 2023, it may be one of the very best—certainly the former has achieved this status already. The season was warm and dry, and crucially, the marri blossoms were abundant this year, meaning the Silvereyes—the local and viticulturally pesky birds—found their appetites sated without the need of grapes, which was a blessing for producers. For the first time, the fruit is quietly beginning to recede into the tannins (tertiary notes of cocoa, leather and dried bay leaf are emerging), and this is impressive, as it has taken nearly eight years from its harvest for this tertiary creep to start. "Finally!" we say. Even the 2020 tasted alongside is showing more fruit recession than this wine, showing the elite nature of the season. Whatever it is, it remains a great wine, one that will stand the test of time. 13.6% alcohol, sealed under screw cap. According to the technical data supplied by Cullen Wines, the 2018 Diana Madeline was harvested over the fruit and flower days of the biodynamic calendar, including one full moon fruit day for the Cabernet Franc and Merlot. The grapes were taken to tank, barrel and some amphorae for fermentation. Here, they were fermented naturally without yeast or malolactic additions and with no adjustment to flavor outside a small sulfur dioxide addition. The wine spent 14 to 27 days on the skins before being gently basket pressed to barrel. The varietal blend is 79% Cabernet Sauvignon, 10% Merlot, 6% Cabernet Franc and 5% Malbec.
Critic scores
Average Score
Jancis Robinson MW
Josh Raynolds
More reviews and scores
79% Cabernet Sauvignon, 10% Merlot, 6% Cabernet Franc, 5% Malbec. Single biodynamic vineyard planted originally in 1971. Always had minimal chemical inputs. After Virginia Willcock’s slightly dismissive remarks about the subject, Vanya Cullen is adamant that ‘we should all discuss climate change all the time’. Cullen is carbon-negative now. ‘It’s a great joy to make wine sustainably which has yielded even better wine’, said Cullen, adding, ‘If I had a choice again I’d probably just plant Cabernet.’ Hers is trained on a Scott Henry trellis to get ripe tannins, ‘the biggest challenge with Cabernet Sauvignon’. Eight Jack Mann/Houghton clones planted, supplemented by Cabernet Franc and Merlot in 1976. All on their own roots ‘so it’s a very pure expression of site’. Picked according to the biodynamic calendar. Little bit of amphora ferment. Also barrels (50% new) that Cullen claims are biodynamic, according to when the wood is harvested. 15 months ageing in barrel. Deep blackish crimson. Fully open and gorgeously integrated with herbal and floral overlay without sweetness. Still quite a leathery tannin impact. Long and clean – very pure. (JR)
Glass-staining violet. Highly perfumed, spice- and mineral-accented red and blue fruit, exotic spice, potpourri and incense aromas show superb clarity and pick up hints of woodsmoke, cured tobacco and vanilla with aeration. Sweet, seamless and incisive on the palate, offering intense blueberry, cherry liqueur, spicecake and candied rose flavors and a hint of cracked pepper. Deepens steadily through the extremely persistent finish, which features youthfully gripping tannins and resonating floral and blue fruit notes. 50% new French oak.