In TGAWM: Margaret River 1, we took a general look at the Margaret River wine region of Australia, and in TGAWM: Margaret River 2, we explored style and varietals of the region with a focus on cooler climate shiraz.
In this most glorious third installment, we take a look at biodynamic practices in Margaret River, featuring the exceptionally delicious wines of Cullen Wines.
Cullen has established an international reputation for its biodynamic practices in the region, with the Cabernet Sauvignon and other Bordeaux varietal wines highly sought after.
According to Cullen Production Manager Trevor Kent, “I think somewhere like Bordeaux might struggle a bit more with humidity, but we’re lucky to have a good mediterranean climate that allows us to get through the ripening period without too much disease pressure.”
Here are some Margaret River wineries that are either biodynamic certified or employ biodynamic practices in their vineyard. There is a bit of a grey area as many Margaret River vineyards use some biodynamic and organic practices without stating it publicly.
Here are some links to Australian Sustainability Organizations:
A visit to another Margaret River heavy hitter, Moss Wood, led to some interesting cellar conversations in regarding the use of native yeast vs. commercial yeast with the great Keith Mugford, wine maker at Moss Wood. I pulled him aside after the tasting for him to summarize his thoughts:
And just because, here’s some calming time-lapsed clouds at Leeuwin Estate in Margaret River.
Next up in the The Great Aussie Wine Mutiny: Mornington Peninsula. YES.