Established in 1967 by regional pioneer Dr Tom Cullity, Vasse Felix is Margaret River's founding wine estate.
Pristine isolation, ancient lands and twin oceans make Margaret River a wine paradise and one of the world's greatest environments to grow ultra-premium Cabernet Sauvignon and Chardonnay. These varieties, alongside Shiraz and Semillon/Sauvignon Blanc blends are the primary focus at Vasse Felix.
All wines are grown in Vasse Felix's four Margaret River vineyards then vinified and bottled within the modern winery, situated at the Home Vineyard overlooking the Wilyabrup Brook.
The Vasse Felix Cellar Door - also located at the Home Vineyard - is renowned. Featuring a tasting room, wine lounge, art gallery, wine museum and one of Australia's most acclaimed restaurants, visitors are welcomed from all around the world, eager for the ultimate Vasse Felix experience.
There are many things that make Vasse Felix the special place it is: the incredible environment and climate of Margaret River, their secure family ownership, their treasured heritage, and their priceless vineyards. But above all, it's the dedication of the entire team to continue Dr Cullity's original aim for Vasse Felix: "to make the best possible wine".
Vasse Felix has four distinct and exceptional sites around the Margaret River region.
Each vineyard is matched to the best possible varieties and clones, and farmed sustainably using traditional and organic practices. By nurturing the soils, they achieve better plant health and balance which leads to higher quality fruit. Vasse Felix don't use synthetic herbicides, fungicides, pesticides or fertilisers.
'Son of' the Vasse Felix Cabernet Sauvignon. It carries the structure, power and tannins of classic Cabernet in an earlier drinking, succulent style from fruit sourced from each of the Vasse Felix vineyards.
85.5% Cabernet Sauvignon, 11.8% Malbec, 1.5% Petit Verdot, 1.2% Merlot
The individual batches were destemmed and sent as whole berries using only wild yeast residing on the fruit. Cabernet parcels were left on skins for 8-20 days to extract a fine backbone of tannins and blackcurrant laden fruit. Open top and use of aeration during fermentation helped to promote a clean fruit perfume, soften the tannins and bring life to the wine. The resulting wines were matured in fine French oak for 12 months prior to blending, with limited racking to help preserve the delicate wild characters captured in this low intervention approach.
Blackcurrant and dark cherry perfumes are complemented by savoury notes of miso, mushroom, dried oregano and forest twigs. Underlying hints of custard and charry, spicy oak round out the lovely aroma. On the palate this is tangy with bright black cherry fruit on a pure, polished stone texture. This builds to a powdery, long, dry finish with lingering black forest cake flavours.