Cullen Mangan at 18 years - superbly delicious and reintegrated compared to where it was at 10 years old. The Malbec and Petit Verdot still seem to oxidize at different rates upon opening, but each stop on the train is interesting and delicious. At about an hour out it is scrumptious. Well crafted and worth laying down for a good long while — 4 months ago
Can’t remember but it was a high quality and refined Pet Nat... berry fruit, low acidity, dry fruity finish
🥴 need to get another bottle and drink this first and not fourth. — 4 months ago
Smooth. A malbec in Margaret River, who knew! — a month ago
At my Cabernet tasting on the weekend. Thanks for bringing this gem Ken Gargett. This is Cullen’s top Cuvée - I had never tried before. One of those wines that is so balanced and medium bodied that you don’t think it will cellar whereas in reality it will cellar for 30 years. There was some lively discussion on this point at the table. Plum and dark cherry notes. A wonderful wine but a little expensive. Postscript: Only 261 bottles made. — 4 months ago
Delicious crisp, lemon and grass tones. Drink now. — 4 months ago
57 Malbec, 37 Petit Verdot, 6 Merlot — a month ago
59% Semillon, 41% Sauvignon Blanc. Skin contact in tank and amphorae. 2 months in second fill oak. — 2 months ago
Lovely #chardonnay from #margaretriver it is the #benchmark for the region and Jancis Robinson tasted it blind and preferred it over Chardonnays from all around the world Top. Margaret River Chardonnay is recognizeable for its concentrated ripe fruit, high acidity and balance between the two. — 4 months ago
Leafy, tomato bush aromas - herbal- classic Cabernet descriptors from Margaret River. A sweetish blackberry note on the palate but essentially savoury with a tarry earthy note. With time in Decanter this wine improved even more - a really good medium weight Marg River Cab. Gralyn is in Wilyabrup and has illustrious neighbours like Vasse Felix, Cullen, Woodlands, Moss Wood and Pierro without their reputation as yet. They recently made this a “Museum Release “ charging $500 which is over the top. I’m glad I paid $80 at the cellar door about 10 years ago. Used to be served in Qantas Business Class back in the day when Qantas was flying internationally ✈️✈️🛫🛫 — 5 months ago
Sweton Stewart
Saturday night (2 January 2021) paired with sous vide roast beef. More red fruits than black. Fine tannins and good acid backbone. Delicious. Could last for many more years. Rose could not place it. Not surprising really as not a typical Margaret River heavy hitter. — 16 days ago