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The Story

This wine is named after Grace Madeline, Diana Madeline’s mother. Grace, originally from London, lived most of her life in Tasmania and was a suffragette, who loved nature as well as being mother to three daughters.

Grace Madeline wine is a blend of Sauvignon Blanc (85%) and Semillon (15%), planted on their own roots in 1976 on Cullen Estate. These vines are certified biodynamic and carbon neutral.

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Vintage 2023

The 2023 vintage is widely reported to have been the most difficult and challenging in at least the past 20 years. A third La Niña event produced the wettest year since 2011 and the ninth wettest on record since 1900 for Australia in 2022, with rainfall totals 26 per cent above the 1961–1990 average. It was also Australia’s coolest

year since 2012, although average temperatures were 0.5 degrees C warmer than the 1961–1990 average. Persiste...

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Latest Pro-tasting notes

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Written Notes

Light straw in colour with green hints. On the nose, there are vibrant aromas of citrus and pear, with complex notes of curry leaf, slate and sea salt. The palate is lively, with bright acidity and notes of elderflower, dried pear with herbaceous hints of marigold and curry leaf. It is a wine of great balance and texture.


Grace Madeline is the new name for the Cullen Vineyard Sauvignon Semillon. It was renamed from the 2018 vintage in honour of Diana Madeline's mother, Grace, who was born in 1895 in London. A vocal and impassioned Suffragette, she was involved in many charities and campaigned for women's rights. The fruit for this wine is still sourced from the Cullen Vineyard, in which the Sauvignon Blanc and Semillon vines were planted in 1976. The ancient soils are composed of granite and red, gravelly sandy loam, overlaying lateritic subsoils. Dry-farmed Sauvignon Blanc and Semillon are trained on a Lyre trellis due to their high vigour, giving a great area for the leaves and fruit to grow on and enabling fruit to reach proper physiological ripeness.

The fruit was harvested on the full moon fruit days and some flower and fruit days. The grapes underwent overnight skin contact to give the wine phenolic tension. A portion of the Sauvignon Blanc component was barrel fermented and another portion fermented in a concrete egg. The average time in oak for the Sauvignon Blanc was 8 months in 100% biodynamic puncheons, 85% of which were new. The Semillon component was tank fermented.


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Information

Origin

Margaret River, Margaret River

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