Cullen Wines, Margaret River

Winemaking began on the Cullen property in Margaret River nearly 40 years ago. Studies in the early 1960's showed that Margaret River had some very special qualities. The climate was particularly suited to growing Cabernet Sauvignon and Merlot. On the advice of eminent agronomist Dr John Gladstones, Dr. Kevin and Diana Cullen planted a trial acre of vines at Wilyabrup in 1966. The encouraging results of this led to the planting of 18 acres of vines on their sheep and cattle farm in 1971, including their first Cabernet Sauvignon vines. Sauvignon Blanc, Chardonnay, Semillon, Merlot and Cabernet Franc were planted between 1976 and 1978.

While Kevin Cullen supervised vineyard and winery activities, Diana Cullen was the sole winemaker until 1986, when she was joined by daughter Vanya, who assumed prime responsibility in 1989. In 2000, Vanya became the first woman and first West Australian to be awarded the Qantas Australian Winemaker of the Year. In 2005, the iconic Diana Madeline Cabernet Merlot was elevated to the top Langton’s classification category of “Exceptional” – reserved for just 11 Australian wines.

In 1988 the change to total organic viticulture was made. Organics is about soil health — drains were put in, cover crops, and composting resulted in A Grade Organic Certification in 2003 being gained by The Biological Farmers Association (BFA). In that same year Cullen Vineyards won runner-up for Best Organic farm in Australia under 5 years certification.

Cullen Wines has also committed to the no CO2 philosophy by paying a premium to purchase their electricity from renewable resources (Albany wind farms) and they also compensate for all winery CO2 emissions from the use of fossil fuels through funding for the planting of trees in the wheat belt of Western Australia. Cullen Wines holds a Carbon Neutral certificate from the Carbon Neutral Men of Trees program.

In 2003, whilst attending a Biodynamic Conference, Cullen Wines decided that Biodynamics would add further to the natural approach to both vineyard and winemaking and therefore continue to improve and maximise the flavours of the grapes. Biodynamic practices have since been an additional feature at Cullens — all aimed to maximise grape flavours by improving and sustaining their unique environment.