The Peregrine - Winter 2023

THE PEREGRINE

VASSE FELIX - WINTER 2023

vassefelix.com.au

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Simply open the camera app on your mobile. Point your camera at the QR code of the wine you’d like to order.

Tap the link banner that appears. This will open the Vasse Felix website where you can select your wines and proceed to checkout.

If you have any questions or would like to order your wine directly with us, please contact our friendly team on 08 9756 5000 or email info@vassefelix.com.au.

2023 Vintage Report 2021 Sauvignon Blanc & 2021 Syrah

2021 Chardonnay Releases

The 2023 harvest is coming to an end as this edition of The Peregrine goes to print, and Margaret River has been blessed with yet another wonderful vintage. No wonder they call it Wine Paradise!

The Chardonnays are well advanced in their ferments while the Cabernets are just beginning theirs, but early signs indicate that the quality of wines from the 2023 vintage will be exceptional. This means it’s time for our most anticipated wine release of the year: the 2019 TOM CULLITY Cabernet Sauvignon Malbec. 2019 was a particularly cool year with a long, slow ripening period for the Cabernets, producing a ‘delicate and concentrated’ wine that’s absolutely delicious.

The only problem is that yields were so low in 2019 that our TOM CULLITY production was 30% lower than prior years. Margaret River is one of Australia’s lowest yielding regions which is why everyone here focuses on quality, not quantity.

The other big news for us is that we are saying goodbye to outgoing Head Chef, Brendan Pratt, and a huge congratulations to Cam Jones on his promotion to the role. Cam has been our Sous Chef since late 2019, having moved down from Perth where he was Head Chef at a super little restaurant called Red Cabbage.

With Brendan supporting Cam in a three month handover, we’re enjoying the smoothest possible transition and I have no doubts at all that Cam will take the Vasse Felix Restaurant to even greater heights. A huge thanks to Brendan for six great years at Vasse Felix, and best of luck with your new venture. Exciting times for everyone!

Hope to see you back at Vasse Felix soon.

Cheers, Paul Holmes à Court

Recipe: Roast Lamb, Sauce Paloise

97 PTS - JAMES SUCKLING

“... So creamy and polished in texture. Extremely long and persistent. Drinks wonderfully now.”

2019 TOM CULLITY

Descending from Margaret River pioneer Dr. Tom Cullity’s original vines, the TOM CULLITY represents the purest expression of history, place and vintage; the pinnacle of Vasse Felix.

The 2019 TOM CULLITY is the epitome of rare and fine. It’s delicate and concentrated, reflective of our lowest yielding Cabernet vintage since 2009.

2019 was a mild season, its coolness providing gentle, extended ripening for the Cabernet. Low yields with smaller berries and higher skin to pulp ratios really enjoyed this, ripening with remarkably intense flavour and a fine, silky tannin structure, interwoven within an intellectual framework.

“A floral perfumed and fruit expressive vintage with a delectable, deep and concentrated palate, within the succinct, elegant body that is so unique to Tom’s old vines. Malbec is a strong force in this release, at 22% – the highest blend portion to date – deepening the wine’s dark fruit complexities and embracing the strength of the 2019 vintage.” Chief Winemaker Virginia Willcock.

Tom’s old plots were hand-harvested from 5 - 18 April, then wild fermented as whole berries and left on skins for up to 33 days. The wine was basket-pressed and gently transferred to 66% new (34% old) French oak. The parcels of wine were aged on yeast lees, relaxed in barrels and untouched throughout maturation, with only one single barrel undergoing one rack and return (K2 Malbec). Following 17 months in barrique, the 2019 TOM CULLITY was composed and bottled.

The completeness of the 2019 TOM CULLITY on release belies its age as a four year old wine. Cellar for 20+ years, if you have the discipline, as this wine is incredible right now. This vintage is a blend of 78% Cabernet Sauvignon and 22% Malbec.

CABERNET SAUVIGNON MALBEC

FOLLOW THE LINK TO COLLECT THIS RELEASE RRP. $200

IN YOUR CELLAR

What happens to our wines as they age?

As Cabernets age, the tannins of their youth evolve and integrate further into the wine, resulting in a softer mouthfeel. Primary fruit notes, secondary ferment and oak maturation characters give way to complex tertiary characters such as leather, tobacco leaf and cured meat. The bouquet will develop and become multi-layered, and the lingering finish of a bottle-aged wine is enhanced. Cabernet can last a long time - some blends have ageing reputations of fifty plus years. This can pose the complex question of when to open your Cabernet, and perhaps more importantly, what is your style preference? Aged or fresh? Whilst pondering, consider visiting one of the venues listed below to enjoy the Vasse Felix Cabernet Sauvignon without having to break into your personal stash.

Chief Winemaker Virginia Willcock sampling from the cocciopesto vessels, which currently host experimental Cabernet ferments

ACT Charcoal Restaurant NSW Meat & Wine Co, Chiswick Woollahra, Manly Pavillion, OTTO QLD Moo Moo Wine Bar, Walter’s Steakhouse, Donna Chang, Glass Dining, Nu Nu SA Orso, Meat & Wine Co, Caledonian Hotel, Osteria Oggi VIC Meat & Wine Co, Society, Grill Americano, The European, Lamaro’s WA Santini Bar & Grill, Rockpool Bar & Grill, Meat & Wine Co, Cable Beach Club, Lalla Rookh, State Buildings, Fleur.

2020 Cabernet Sauvignon

A classical expression from the 2020 vintage, this is the 49th release of our archetypal Margaret River Cabernet. From a warm, low yielding season, this is a more luscious and intense expression than in recent years. The powerful parcels of Cabernet Sauvignon and Malbec were carefully nurtured through individual wild fermentation and extended maceration to clearly define the intricate personality of each vineyard plot before blending. Powerful, yet finessed, this is a structured wine of place, possessing all the hallmarks of the finest Wilyabrup Cabernet. This release is marked by its stunning fragrance of dark, vibrant blackberry notes, contrasted with attractive earthy aromas. The super fine tannins build fast on the palate, leading to exceptional length and balance. Infinitely enjoyable in its youth, it will cellar for well over 20 years.

95 POINTS - HUON HOOKE

THE REAL REVIEW

“There is elegance and impressive intensity here.. This is a sleeper, and loaded with latent potential.”

RRP. $55

LAST BOTTLES AVAILABLE

2021 Heytesbury Chardonnay

From a moderate season, this is quintessential Heytesbury with razor sharp freshness, flint and finesse. Following an intense canopy management program, the precise Gingin clone plots were hand harvested over a ten day period, commencing 16 February. The southern Heytesbury plots benefited from gradual ripening, showcasing exceptional retention of natural acidity and lower alcohol. These parcels were balanced by the strength and weight of our powerful northern plots. Remarkably taut and graceful, the 2021 Heytesbury Chardonnay displays a beautifully pure line of acidity, polished palate structure and precise al dente ripeness. With time it has begun to reveal more fine fruit characters, subtle flint notes and coastal savoury nuances, and will continue to unveil attractive savoury elements over the next decade and beyond.

FOLLOW THE LINK TO COLLECT THIS RELEASE

RRP. $110

2021 Chardonnay

Harnessing the complexity and restraint of our Premier Vineyards, this is a Chardonnay of intensity and poise. The 2021 release possesses stunning concentration and structure from the lower yielding vintage. Moreish and inviting, it is a full-bodied style that tightens and becomes more savoury as it moves through the palate. Made in the Vasse Felix house style, it was 100% barrel fermented as cloudy juice with only wild yeast, contributing great textural complexity. Balanced and refined, it is characterised by its nine months maturation in premium French oak, complementing the incredible natural acidity and fruit power, and drawing the wine to a clean, pointed finish.

This is a stunning and intense vintage for Chardonnay where the wines are looking approachable early and will integrate and become even deeper with time.

FOLLOW THE LINK TO COLLECT THIS RELEASE RRP.

“.. a fine and detailed example of Margaret River Chardonnay which displays elegance over power.”

ANGUS HUGHSON

$45

A few behind the scenes photos from Vintage 2023. Top left to bottom right: The vintage 2023 team, Chief Winemaker Virginia Willcock rallying the troops for the coming harvest, Winemaker Tim Fearon appraising Chardonnay ferment trials in new Foudres, Home Vineyard Manager Ian McDonald on quality control, Vintage Winemaker Arnaud sourcing Chardonnay ferments, Gingin clone Chardonnay displaying millerandage (small and large berries), bird pressure meant the added workload of removing nets in the 24 hours before a plot was harvested, Chief Viticulturist Bart Molony pleased with Chardonnay yields and quality.

Top left to bottom right: Our harvest team hard at work hand harvesting Chardonnay, Assistant Winemaker Gina enjoying an egg and bacon roll at the annual vintage welcome BBQ, pristine bunches of Chardonnay from the first hand harvest, Chardonnay battonage lifting reductive yeast at the bottom of barrel, Winemaker Tim Fearon sampling experimental Cabernet ferments from our Concrete Eggs, Stephanie enjoying a brief moment of serenity while overseeing harvest teams, collecting freshly harvested fruit parcels to deliver back to the Winery, a blanket of stars halo a picturesque night harvest.

THE 2023 VINTAGE REPORT

BY CHIEF VITICULTURIST BART MOLONY & CHIEF WINEMAKER VIRGINIA WILLCOCK

A mild season with no extremes, where yields, bunch weights and balance are a great news story.

The growing season began with a cool dry spring, similar to the 2022 vintage. This delayed vine development timing by about 2-3 weeks, time we used to open canopies, especially to provide maximum sun exposure and warmth for red varieties, which paid off come veraison.

When the heat finally did arrive in January, it wasn’t as severe as last year. Happily, the consistently dry and warm conditions saw the vines catch up nicely on their development. White veraison was delayed by 2-3 weeks, while Cabernet timing was approximately one week later than average. This year, veraison was quite a quick process; the Cabernet’s two-week transition was excellent for ripening fruit flavours evenly through the bunches.

Overall, vineyard plots have shown excellent balance with more fruit and canopy, reflecting vine health and minimal heat stress from a milder season.

Following a dry winter and spring, sensible and sensitive irrigation intervention was implemented to assist some vines with carrying their crop and helping to build their capacity and resilience for the summer. Dry grown blocks have displayed great health.

Chardonnay harvest began on 14 February with a hand harvest in the Home Vineyard. Chardonnays held bright acidity and developed sound flavour and ripeness. Chardonnay yields saw a dramatic increase following the past few vintages, particularly last year. This is the culmination of a major focus on reworking vines over the past few years, resulting in excellent vine health and berry size, especially for our Bernard clones. In addition, the first meaningful crops from young Gingin clone plantings were harvested in our Home and southern vineyards, and are showing significant promise for the future. The Chardonnay expression this year is a highlight for Virginia, but we don’t want to say too much, too soon!

Sauvignon Blanc was slower in its development and continued to be more delayed than Chardonnay. It was harvested with excellent flavour and good acidity. Healthy bunch weights were a highlight. Semillon yields were down slightly but quality is excellent.

The warm and dry conditions have been great for red varieties, which are displaying very juicy and concentrated berries, that are very “edible” at early stages of ripening. Shiraz was harvested beautifully ripe, showcasing the classic Margaret River Syrah style with incredible vibrance and spice. While Cabernet is thoroughly enjoying this mild and moderate ripening.

There has been no Marri blossom this year, resulting in the largest netting program since 2019 at Vasse Felix, often requiring us to assemble multiple teams to remove nets in the 24 hours before harvest. At the start of the season, it wasn’t Silver Eyes, but rather parrots, wattlebirds and kangaroos that were hungry for our grapes. However now, heading towards Cabernet harvest time, the Silver Eyes are everywhere.

“A little drizzle once a week and you’re laughing,” says Bart Molony when it comes to rainfall during vintage. His weather control skills seem to be improving, with three small incidents in consecutive weeks in March. The most significant was well-timed, the day after the white harvest was completed.

The mornings, evenings and nights have been cool, and the peak temperatures during the days have been relatively small windows, so all in all, a very moderate season, ideal for gentle, consistent ripening, with no disease pressure due to dry conditions.

Cabernet is on track to be harvested from the end of March, as is tradition.

2021 SAUVIGNON BLANC NEW RELEASE

The second vintage crafted from 100% Sauvignon Blanc, this new release is savoury and textural, with layers of depth and intrigue. The 2021 vintage harnesses full skins, wild fermentation and large format French oak maturation to highlight the powerful and aromatic complexities of Margaret River Sauvignon Blanc. From a much cooler season, this is a fresher, more perfumed and elegant Sauvignon Blanc. The portion of full skins fermentation is a higher percentage (36%) than previous, and perfectly balances the vibrance of the 2021 vintage with incredible palate texture and structure. Luscious and soft, the drying finish creates a cleansing effect that pairs perfectly with fish and shellfish. Enjoy now or cellar for 5+ years.

A spicy, balanced and vibrant iteration from our most southern parcels of Margaret River Syrah (shiraz), representing the future of our favourite ‘alternative’ red varietal. Predominantly crafted from vines situated near the Boodjidup Creek in Wallcliffe, where ripening is gentle and fruit finessed, this is an elegant, lively and fresh release. The parcels were wild fermented, with a portion undergoing whole bunch fermentation and carbonic maceration to reveal the vivacity and complexity of this southern fruit. Older French oak nurtured the wine through 11 months of maturation in order to preserve the delicate fruit perfumes. Beautifully silky, the chalky, dry finish carries an immensely fragrant perfume. Surprise and delight your palate with a pairing of dark fruit and chocolate or cellar for 5+ years to reveal interesting aged complexities.

“Inviting aromas of cracked black pepper, grilled rosemary, grilled meat and crushed plums. Medium-bodied with velvety tannins. Fresh and linear with green tobacco finish. Lovely spicy character with a bit of chew. ”

93 POINTS - JAMES SUCKLING 2021 SYRAH

THE FILIUS FOUR

FILIUS ARE CONTEMPORARY & VERSATILE WINES MADE IN THE VASSE FELIX HOUSE STYLE. 100% WILD FERMENTED & VINIFIED WITH OUR QUALITY-LED MINIMAL INTERVENTION APPROACH.

A vibrant and modern style with subtle wild complexities and bright, refreshing natural acidity. It is fruit expressive, with a saline mineral edge and alluring savoury finish. Crafted from our lighter bodied, elegant fruit parcels, 100% wild fermented and lees aged in French oak.

“IT’S BEAUTIFULLY BALANCED, THE CRUNCHY ACIDITY NEATLY JUXTAPOSING THE TEXTURAL WEIGHT. FINESSED WITH POLISH AND CRAFTSMANSHIP, BUT ALSO UTTERLY DRINKABLE NOW.”

A dynamic twist on Margaret River’s famous blend with enticing savoury undertones. A contemporary style with pristine fruit and a deft touch of oak, contributing subtle toasty notes and complementing the succulent fruit with weight and structure.

“THE WINE IS BRIGHT AND PLEASANTLY CITRUSY ON THE PALATE, WITH INTENSITY AND LENGTH, STRAIGHTFORWARD AND CLEAN FINISHING. THE AFTERTASTE IS FIRM, DRY AND LIP-SMACKING.”

A new-age Margaret River Cabernet Sauvignon blended with Malbec. This succulent style balances the structure and power of the variety with a classic regional elegance. Enjoyable on release with its plush, approachable tannins, it will reveal beautiful earthy complexities over 10 years. 100% wild fermented and matured in French oak.

A graceful Shiraz with lively fruit, delicate earthiness, spice, and a juicy, medium-bodied palate. It showcases the strength of our cooler climate, southern Margaret River fruit.

“THIS IS STRUCTURED AND SPICY, BUT IT IS ALSO SUPPLE, PLIABLE AND SUPER-JUICY: A BOUNTY OF RED AND PINK FRUITS ARE OVERLAID WITH CAREFUL WINEMAKING DETAIL, ALL OF IT LACED TOGETHER WITH FINE TANNINS. POWDERY AND BEAUTIFUL.”

2022 FILIUS SAUVIGNON BLANC SEMILLON

2021 FILIUS SHIRAZ

2022 FILIUS CHARDONNAY

2021 FILIUS CABERNET SAUVIGNON

“CLASSIC LUNCHTIME CLARET WITH A PROMISING FUTURE BEFORE IT.”

WHAT’S ON

“Vasse Felix is leader of the pack when it comes to a sophisticated cellar door experience. The wines are polished and iconic examples of what the region’s reputation has been built on. Virginia Willcock has been chief winemaker since 2006 and her approach has been instrumental in the evolution of the style of wine. The restaurant serves some of the most innovative food in the state, and there is an evident symbiosis between winery and kitchen. Wine tastings and experiences are thoughtfully and expertly structured; there is a gravitas and unapologetic boldness to the guided tasting curation, including flipping reds and whites around, ending a wine flight with the Heytesbury Chardonnay. Somehow, it just works.”

STAR CELLAR DOOR - BEST OF AWARDS

GOURMET TRAVELLER WINE

Tamagoyaki Glazed Toothfish + Roast Onion Dashi + Roasted Spring Onion Oil + Braised Pistachio + Enoki Mushroom Tsukudani

TOM CULLITY WEEKEND ART EXHIBITION

Abstract Art by Women in the 1980s

12 March - 18 June

Vasse Felix Art Gallery

This is the second instalment of the Collection Focus series of annual exhibitions drawn exclusively from the Janet Holmes à Court Collection. This selection reveals the substantial contribution women artists have made to the field of abstract art in Australia throughout the 20th century. The specific period of focus for this exhibition is the 1980s and the works span across painting, collage, ceramics and sculpture, to celebrate and acknowledge the crucial significance of abstract art by women in Australia in the 1980s.

ARTISTS | Joan Campbell, Toni Donley, Pippin Drysdale, Lesley Dumbrell, Margery Edwards, Marie Jose Haass, Joy Henderson, Marie Louise Hobbs, Sandra Leveson-Meares, Anne Maughan, Helen Grey-Smith, Miriam Stannage

Festivities to honour the pioneer and the icon wine

3, 4, 5 June, Vasse Felix

Join us for a weekend devoted to the noblest red grape, Cabernet Sauvignon and our pinnacle wine. Visitors to the Estate can enjoy an immersive bookable experience exploring the history of Cabernet at Margaret River’s founding wine estate. Including a stroll through the original Cabernet vines, followed by a guided tasting of three TOM CULLITY selections.

In the Restaurant, visitors can enjoy a TOM CULLITY Tasting Menu, featuring incredible creations paired to some special wine selections, including the new release 2019 TOM CULLITY.

Alternatively, the Cellar Door will be offering tastings of the 2016 TOM CULLITY (99pts - Ray Jordan). Bookings are essential. Look out for more details soon in your Alumni email newsletter.

THE NEW ORIGINAL TOUR

Available 7 days

10.30am & 2.30pm*

$50 per person

The Original Tour takes you on a journey within Margaret River’s founding wine estate. Immerse yourself in the unique history and folklore of Vasse Felix, then be enthralled by the finer details of viticulture and the land as you explore the region’s original vineyard, planted in 1967. You’ll uncover knowledge of the environmental elements that bring unique characters to the wines, which will reveal layers of sensory delight during your private tasting of the Vasse Felix Wine Collection. Discover our full range of tours and book online at vassefelix.com.au

*Available only at 10.30am on a Saturday

Marie Louise Hobbs, Hidden Cities, 1984, Copyright of the artist, photo Acorn Photography

TO SERVE

Slice lamb leg and pour over Sauce Paloise. Pair with the Vasse Felix Cabernet Sauvignon.

2023 TOP RESTAURANTS

ROASTED LAMB LEG & SAUCE PALOISE

BY HEAD CHEF CAM JONES

INGREDIENTS

Lamb

1 x 2-2.5kg lamb leg

Sea salt

Freshly cracked black pepper

Lamb Rub

150ml extra virgin olive oil

Zest of one lemon

20g rosemary

10g thyme

10g tarragon

2tbs Dijon mustard

10 x cloves of garlic

Sauce Paloise

*Tarragon vinegar, prepare 24hrs prior

200ml white wine vinegar

20g tarragon

5 x peppercorns

6 x egg yolks

*50ml tarragon vinegar

50ml warm water

20ml fresh lemon juice

250g ghee (melt, set aside, keep warm)

20g chopped mint

Salt to taste

PREP 24 HOURS PRIOR

To prepare tarragon vinegar, place all tarragon vinegar ingredients in a pot and bring to boil, take off the heat, place into a container and store overnight in the fridge. Strain for use in Sauce Paloise.

METHOD

Preheat the oven to 160°C. Season the lamb well with salt and pepper. Then seal it off in a large pan on medium/high heat until golden. Place the lamb on wire rack in a roasting tray and set aside.

Combine all lamb rub ingredients in food processor and blend for a couple of minutes. Brush the rub over the lamb and place the lamb in the oven. Set aside remaining lamb rub.

Roast lamb for one hour, occasionally brushing with the lamb rub as you turn it. Test the meat with a thermometer placed in the thickest part of the cut. The temperature should be 55°C. Rest the lamb for 20 minutes prior to serving.

To prepare the Sauce Paloise, put a pot of water on to simmer. Place the egg yolks, tarragon vinegar, warm water and half of the lemon juice into a heatproof bowl that will fit on top of the pot. Place the bowl over the pot of water and whisk until the mixture becomes thick, remove from the heat.

Slowly add the ghee in a steady stream while whisking continuously until all ghee is incorporated. Mix in the remaining lemon juice and mint, season to taste.

Set aside, warm and covered until serving.

“IDÉE FIXE IS PROVING TO BE MORE THAN JUST AN OBSESSION. IT HAS SUBTLY MIGRATED INTO BEING A DELICIOUS INFATUATION.”

MATTHEW JUKES - 100 BEST AUSTRALIAN WINES REPORT 2022/23

It seems a Margaret River Blanc de Blancs obsession is a shared fixation with Idée Fixe Premier Brut making a debut in Matthew Jukes’ 100 Best Australian Wines 2022/23. As the excitement grows, so does the Idée Fixe team, who welcome Brendan Carr as Operations Manager. With the 2023 Karridale harvest complete, work continues at our breakaway winery. Following precise, small-batch disgorgement, the final bottles of the Premier Brut 2020 are now available, while the first bottles of the 2021 vintage Brut Rosé are ready to be enjoyed.

Casey Economides, Idée Fixe Winemaker & Brendan Carr, Idée Fixe Operations Manager appraise the free run cuvée.

A poised and refreshing méthode traditionnelle Rosé, crafted from estate-grown Chardonnay, with a splash of Pinot Noir. Fruit purity is celebrated by the delicate dosage in this latest release. Discover the exuberant elegance of the Brut Rosé as it transitions along the palate, making for a fetching aperitif or an excellent complement to freshly sliced tuna sashimi, kingfish or shellfish. 92% Chardonnay, 8% Pinot Noir. 16+ months lees.

An elegant, expressive and distinct Blanc de Blancs, crafted from housegrown, handpicked free-run cuvée Chardonnay. It celebrates the fruit’s natural personality through the conscious direction to make a base Chardonnay of integrity, accentuated with méthode traditionnelle bubbles. Layers of captivating freshness and complexity evolve within the glass. It exudes struck match, ocean sea spray and blood orange aromas with a delicate palate of citrus-infused acidity and a moreish saline finish. 100% Chardonnay. 24+ months lees.

Premier Brut

Brut Rosé

WINTER IN MARGARET RIVER

A CALM DESCENDS ON THE REGION AS WE HUNKER BESIDE FIRES INDOORS AS THE MOODIER WEATHER ROLLS IN. MARGARET RIVER IS HOST TO MANY WELL-KEPT SECRET GEMS IN WINTER, EXPLORE AT YOUR LEISURE.

Perhaps we are biased, however winter in the Wine Lounge offers a cozy reprieve from drizzling skies. Best enjoyed by the fire and nursing a glass of Cabernet Sauvignon along with charcuterie and cheese watching last leaves fall from soon to be dormant vines.

The Wine Lounge is open daily 10am - 5pm, with no reservations required.

THE WINE LOUNGE

The Vasse Felix Wine Lounge

An absolute hidden gem, Pies & Ale is tucked away in the Boranup Forest. Offering innovative flavour combinations, these fresh and delicious homemade pies are accompanied by a fantastic selection of beers. Flip the menu and you will find a glass of Filius Shiraz available!

A WINTER PIE AND PINT

MOODY SKIES AND WINTER SWELLS

The region’s unrivalled coastline is arguably more breathtaking in the chillier months as wild swells and moody winter skies roll in. Bring a blanket, grab a hot chocolate from White Elephant café and watch the waves roll in at Gnarabup Beach, or have a dip if you’re feeling brave. You may even be lucky enough to spot migrating whales as they travel north for warmer waters.

Do not be deceived by this small sized bakery, Egberts is a croissant lovers heaven! With a well-stocked cabinet and a glorious selection of tempting fresh pastries, swing by and try their house blend. Grab a table inside or rug up and enjoy watching the world go by on nearby benches in the heart of town.

With a fabulous retroinspired fit out, this new small neighbourhood bar has quickly become a favourite of locals and visitors alike. Pearl’s Bar showcases a delicious range of beers and wines from local independent producers, as well as a cleverly curated menu of bar snacks and cocktails to boot!

COSY COFFEE AND CROISSANTS

Image courtesy of Pearl’s Bar

Image courtesy @egbertsmargaretriver Instagram

Image courtesy of Pies & Ale

2019 TOM CULLITY

APPEARANCE Bright garnet.

NOSE An incredibly fruit expressive aroma evoking blackcurrant coulis, with hints of dried rosemary and fresh basil. Pretty floral perfumes of lavender and lily intermingle with traces of native summer forest and fungi. Beautiful transparency of vineyard site is on display as the delicate scent of dried peppy leaf on the banks of the Wilyabrup Brook lifts in the glass, accompanied by cacoa, crayon and an intriguing musk like fragrance.

PALATE A succulent, creamy entrance brimming with vibrant fruit weight. The concentrated, elegant body embeds on the palate, framed by a super fine, powdery tannin structure. Relaxed in its completeness, the comfortable dry finish lingers on with tantalising flavours of blackcurrant, dark chocolate, and sweet aromatic oak.

• • •

VARIETIES 78% Cabernet Sauvignon, 22% Malbec

HARVESTED 5 - 18 April 2019

FERMENTATION 100% wild yeast, 100% whole berry, 50% static fermentation, 50% open fermentation

PRESSING Basket press

OAK French oak barrique, 66% new, 34% 2-4 yo, 17 months

FINING None ALCOHOL 14.5% TA 6.1 g/L PH 3.59 RS 1.55 g/L

BOTTLED 22 January 2021 CELLARING 20+ years VEGAN Yes

2020 CABERNET SAUVIGNON

APPEARANCE Deep ruby with a purple tinge.

NOSE Immediately enticing bright forest fruits with deep blackberry. Hints of fresh baked bread crust, tomato and herb focaccia, earthy black truffle, iodine, ocean spray and granite stone that opens up to some cranberry and rose petal.

PALATE Juicy, intense, and luscious on entry with fast building super fine and powdery tannin. It is soft yet solid, elegantly taut, and super-luscious with concentrated fresh raspberry, vanilla pod and savoury nutmeg on the finish.

VARIETIES 85% Cabernet Sauvignon, 13% Malbec, 1% Petit Verdot, 1% Merlot

HARVESTED 28 February - 9 April 2020

FERMENTATION 100% wild yeast, 100% whole berry

PRESSING 62% Basket Press, 38% Air Bag Press

OAK French oak barrique 33% new, 67% 1-4 yo, 18 months

FINING No ALCOHOL 14.5% TA 6.1 g/L PH 3.54 RS 0.51 g/L

BOTTLED February 2022 CELLARING 20+ years VEGAN Yes

2021 HEYTESBURY CHARDONNAY

APPEARANCE Pale straw with a green and golden tinge.

NOSE Savoury, citrus and stone support the elegant, flinty note of the classic Heytesbury perfume. Delicate hints of coastal herb and green tea sit with a little soft cheese and candle wax.

PALATE The pure, fine satin polish of this vintage is special, showing serious precision of al dente ripeness. A typically powerful and tightly held acid line holds a soft, full core, showing amazing restraint with incredible balance and a lightly pithy finish.

• • •

VARIETIES 100% Gingin Clone Chardonnay

HARVESTED 16 - 26 February 2021

PRESSING Hand harvest, chilled, whole bunch pressed

FERMENTATION 100% wild yeast in French oak, high solids

OAK French oak barrique, 56% new, 44% 1-3 yo, 9 months then 6 months blended on lees in tank

FINING None ALCOHOL 13.0% TA 6.8 g/L PH 3.14 RS 1.01 g/L

BOTTLED 10 June 2022 CELLARING 8+ years VEGAN Yes

2021 CHARDONNAY

APPEARANCE Pale straw with a green and golden tinge.

NOSE Hints of honey dew, white peach and pear are surrounded by lemon curd, bread dough and fresh straw. The complexities of limestone dust, fresh spring grass and chamomile add the typical savoury, flinty, wild component.

PALATE Immediately crisp, with bright acidity and a fresh plump fruit line. It has an appealing chalky mouth feel with a wonderful dry finish. A nutmeg custard and pear perfume remains. Super structured Chardonnay.

• • •

VARIETIES 100% Chardonnay

HARVESTED 16 February - 5 March 2021

PRESSING 52% Hand harvest, chilled, whole bunch pressed

FERMENTATION 100% wild yeast in French oak, full solids

OAK French oak barrique, 36% new, 64% 1-3 yo, 9 months, then 6 months blended on lees in tank

FINING None ALCOHOL 12.5% TA 6.8 g/L PH 3.23 RS 0.71 g/L

BOTTLED 3 June 2022 CELLARING 7+ years VEGAN Yes

2021 FILIUS CABERNET SAUVIGNON

APPEARANCE Bright ruby with a purple tinge.

NOSE Lovely blood plum and mulberry fragrance, with graphite, some charred nori, roast pan drippings, spicy charcuterie, and a hit of Hickory sauce.

PALATE A light to medium bodied Cabernet. It has a lovely fresh acidity and fine, crisp and sinewy tannins and a soft, elegant core. Unveils flavours of blood plum and berry compote with lovely dusty earthiness and hint of nutmeg.

VARIETIES 93% Cabernet Sauvignon, 5.5% Malbec, 1.5% Petit Verdot

HARVESTED 6 April - 22 April 2021

FERMENTATION 100% wild yeast, 100% whole berry

PRESSING Pneumatic bag press

OAK French oak barrique, 100% 1-5 year old, 11 months average

FINING None ALCOHOL 14.0% TA 6.3 g/L PH 3.55 RS 1.32 g/L

BOTTLED August 2022 CELLARING 10+ years VEGAN Yes

2022

APPEARANCE Bright pale straw.

NOSE Harmonious fine fruit with savoury complexities. Bright on the nose with citrus peel, green apple, nashi pear, white peach and nectarine with undertones of jasmine, grapefruit pith and limestone.

PALATE The palate is creamy and soft, yet focused, showcasing lemon curd, grapefruit and green pawpaw. There is a pristine freshness to this wine revealing a saline mineral edge and a beautiful balance. The finish is fine, delicate, savoury and long with an intriguing soft chalky texture.

• • •

VARIETIES 100% Chardonnay

HARVESTED 16 Feb - 12 Mar 2022

PRESSING 100% Selectiv harvested and destemmed, whole berry air bag press (following 5 hours of skin contact)

FERMENTATION 100% wild yeast in French oak

OAK French oak barrique, 9% new, 23% 1 year old, 68% 2-5 year old, 7 months

FINING None ALCOHOL 12.5% TA 6.5 g/L PH 3.15 RS 1.03 g/L

BOTTLED January 2023 CELLARING 2-5 years VEGAN Yes

FILIUS CHARDONNAY

2021 SYRAH

APPEARANCE Transparent bright ruby with a purple tinge.

NOSE Lifted aniseed, white pepper, cacao, clove and pine sawdust sit on bright fragrant raspberry, cranberry and Japanese sour plum.

PALATE Beautifully silky entrance, with chalkiness on the finish leaving a dry and immensely fragrant perfume lingering. Raspberry and cranberry juice with a red peppercorn spice and a hint of red liquorice remain.

• • •

VARIETIES 100% Syrah (Shiraz)

HARVESTED Late March 2021

PRESSING 58% Basket Press, 42% Air Bag Press

FERMENTATION 100% wild yeast, 66% whole berry wild fermented, 34% whole bunch fermented, with 21% undergoing carbonic maceration prior

OAK French oak barrique, 73% 1-6 yo, 27% oak vat, 11 months

ALCOHOL 14.0% TA 6.4 g/L PH 3.53 RS 0.65 g/L

BOTTLED July 2022 CELLARING 5+ years VEGAN Yes

2021 SAUVIGNON BLANC

APPEARANCE Deep straw with a green tinge.

NOSE An enticing perfume reminiscent of pistachio ice cream. Complex floral, citrus, spice, and herbal tones intermingle with a delicate custard base. Though fitting comfortably within the preserved lemon and lavender spectrum, hints of savoury thyme and dry forest floor add intrigue.

PALATE A luscious, yet soft body with delicate creamy texture, and light, drying tannins. The fresh entry carries slowly to a perfumed finish with hints of lavender and pistachio.

• • •

VARIETIES 100% Sauvignon Blanc

HARVESTED 8 - 18 March 2021

PRESSING Air bag pressed with full skins components basket pressed FERMENTATION 100% wild yeast. 64% direct pressed and juice racked to French oak, 36% fermented on skins in open and static fermenters.

OAK 100% French oak (54% puncheon, 46% foudre) 6% new, 11 months. 4 months blended and finished pre-bottling.

ALCOHOL 12.5% TA 6.3 g/L PH 3.30 RS 0.58 g/L

BOTTLED July 2022 CELLARING 5+ years VEGAN Yes

2021 FILIUS SHIRAZ

APPEARANCE Bright ruby with a purple tinge.

NOSE An elegant, bright, fragrant, fresh style with juicy cherry, raspberry and red liquorice. Background notes of cinnamon stick, star anise and a sweet earthiness.

PALATE A rich, juicy palate with medium weight and fine tannins. Dark plum and pomegranate flavours with a lovey chilli chocolate sensation on the finish.

VARIETIES 100% Shiraz

HARVESTED 22 March - 1 April 2021

PRESSING Pneumatic bag press and basket press

FERMENTATION 100% wild yeast, 100% whole berry

OAK French oak barrique, 100% 3-6 yo, 13 months

ALCOHOL 14.0% TA 6.2 g/L PH 3.57 RS 1.49 g/L

BOTTLED June 2022 CELLARING 5+ years VEGAN Yes

2022 FILIUS SAUVIGNON BLANC SEMILLON

APPEARANCE Pale straw-gold.

NOSE Immediately lifted, perfumed and floral with varietal purity. Fresh lime curd, passionfruit pulp, guava and honeydew melon with hints of cashew butter. Exotic savoury aromas of spring herbs, freshly picked dill, white Jasmine and waxy flowers begin to emerge with time in glass.

PALATE Soft and luscious upon entry, generous guava and grapefruit with a rounded, fleshy fruit profile. Structure is provided through a quenching preserved lemon acid-line, with gently puckering persistence rounding out an extremely moreish palate.

• • •

VARIETIES 57% Sauvignon Blanc, 43% Semillon

HARVESTED 18 February – 11 March 2022

PRESSING Air bag pressed

FERMENTATION 100% direct pressed and juice racked to puncheon and stainless steel tank.

60% Inoculated with specialised organic yeast, 40% wild fermented.

OAK 7% French oak puncheon (100% new), 93% stainless steel tank, 6 months (all vessels)

ALCOHOL 12.5% TA 6.0 g/L PH 3.22 RS 1.79 g/L

BOTTLED November 2022 CELLARING 5+ years VEGAN Yes

THE CLASSICS PERFECT ALL-OCCASIONS WINES

CLASSIC DRY ROSÉ

A delicate, dry and refreshing Provençal-style Rosé. Crafted from Shiraz, it is lightly perfumed with a pure-fruit palate and gentle natural acidity.

CLASSIC DRY WHITE

A popular, pure-fruit blend of Semillon and Sauvignon Blanc made by Vasse Felix since 1987. It is zesty, fresh and crisp.

CLASSIC DRY RED

A soft and sumptuous, medium-bodied Margaret River Shiraz blend with a delicate French oak influence. It is bright, lightly perfumed and succulent.

RRP. $20

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THE WINE PORTER

A BESPOKE SUBSCRIPTION SERVICE OF 4 x 6 BOTTLE DELIVERIES PER YEAR. INCLUDES FREE SHIPPING.

WINTER EVENTS | VASSE FELIX ON TOUR

In addition to the upcoming events at Vasse Felix, we’re also going on tour! Look out for a series of dinner collaborations coming up in Perth, Melbourne and Sydney this winter at some exceptional restaurants, for our devoted Alumni. Ensure we have your email address to be the first to hear as these events will sell quickly. More details soon.

Caves Road (Cnr Tom Cullity Drive), Cowaramup WA 6284 Enquiries/Orders +61 (0) 8 9756 5000 Restaurant +61 (0) 8 9756 5050 PO Box 32, Cowaramup WA 6284

Open Daily 10AM - 5PM

Order online, visit our website for details www.vassefelix.com.au