Cullen Late Harvest Chenin Blanc

Product Description

It was during 1966 that Diana and Kevin Cullen realised the full potential of their vine-growing property located in Wilyabrup property located near Margaret River in Western Australia. The climate and soil quality of the place was so good that it had the potential to produce Bordeaux-quality wines. Cabernet Sauvignon, Riesling and Gewurztraminer were the first grape varietals planted on 17 acres of these vineyards in 1971. One of the best features of the Cullen winery is the way they handle the fruits. Since 1998, the Cullen family has been crafting organic wines by following biodynamic farming principles. The experienced winemaking team here ensures that the fruits are handled as gently as possible with minimum transport and fining. This helps to retain the flavours of the fruits intact. Natural harvesting and preservation of fruit flavours are two of the most seriously followed biodynamic principles in this winery. The Cullen family takes extreme care in ensuring that the winery and vineyards work in such a manner that they don’t interfere with nature. Vanya and her team set a new benchmark in their dedication to the environment- they have a strong history of matching their carbon offsets, and when you consider this is all done on a voluntary basis, the achievement is all the more impressive. They are one of the first companies to support the Gold Standard project, and certainly the first winery in Australia to do so.

Very pale lemon in colour. The bouquet shows apricots notes lifted by pear and green mango. The palate comes to the fore with pears, cooked apples and some stone fruits. Pure, refreshing with a cleansing finish.

Grower: Cullen Vineyards
Grape Variety: Chenin Blanc
Style: Floral and Sweet
Country: Australia
Appellation: Margaret River
Vintage: 2017/18
Closure: STELVIN
Alcohol: 8% ABV
Bottle Size: 37.5cl

Crème Brûlée

Cooking Time: 01 hrs 30 mins (approx.)
Number of Servings: 4

INGREDIENTS

2 cartons double cream (284ml) + (142ml)
100ml full-fat milk
1 vanilla pod
5 large egg yolks
50g golden caster sugar, plus extra for the topping

1. Preheat the oven to fan 160C/conventional 180C/gas 4.
2. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin.
3. Pour the two cartons of cream into a medium pan with the milk.
4. Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture.
5. Drop the vanilla pod in as well, and set aside.
6. Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy.
7. Put the pan with the cream on a medium heat and bring almost to the boil.
8. As soon as you see bubbles appear round the edge, take the pan off the heat.
9. Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan.
10. Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.
11. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. 12. Give the mixture a stir.
13. Pour in enough hot water (from the tap is fine) into the roasting tin to come about 1.5cm up the sides of the ramekins.
14. Pour the hot cream into the ramekins so you fill them up right to the top – it’s easier to spoon in the last little bit.
15. Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.
16. Bake for 30-35 minutes until the mixture is softly set.
17. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.
18. Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely.
19. When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.
20. Spray with a little water using a fine spray to just dampen the sugar – then use a blow torch to caramelise it.
21. Hold the flame just above the sugar and keep moving it round and round until caramelised.