The Peregrine - Winter 2024

THE PEREGRINE

VASSE FELIX - WINTER 2024

At Vasse Felix, we consider Cabernet Sauvignon the ‘King of Grapes’. No other variety can match its reputation or place in the modern world of wine.

Ironically, while it is the most widely planted variety in the world, Cabernet remains one of the most difficult to master because it is so particular about where it is grown.

This is just another reason we are so lucky to be in Margaret River, one of the very few places in the world with the potential to perfect Cabernet. We are blessed with the perfect climate and soils; we possess the unique Houghton clone of Cabernet; and the place is full of super-talented winemakers, passionately committed to their craft.

At Vasse Felix, this culminates in the latest release of our most special wine, the 2020 TOM CULLITY. It is the product of a faultless Margaret River growing season, our oldest vines planted by Tom Cullity himself, and the skill and passion of Virginia and her team. Quite simply, we have never come so close to perfection as this wine.

We hope to see you back in Margaret River again soon!

Cheers,

Paul Holmes à Court

14 16 18 20 22

2022 Sauvignon Blanc & 2022 Syrah 2024 Vintage Report Update

Manchego, pear, piccalilli pepper leaf goats cheese mousse, hazelnut, sourdough

This Winter in Margaret River

What’s On at Vasse Felix

2020 TOM CULLITY

Introducing a commanding and cerebral Cabernet Sauvignon Malbec from an exemplary Margaret River vintage. Or in the words of a local Western Australian critic, “a superstar.”

As always, TOM CULLITY is a pure reflection of the vintage in Margaret River, grown on Tom’s original vines, that were 53 years old at the time of harvest.

2020 began as a warmer season, but cooled soon after the white grape harvest, providing ideal conditions for gentle extended ripening of the Cabernet. Vibrant fruit characters were preserved, forming the wine’s buoyant core, while the tannins matured on the vine, beautifully. The “triple threat” of this release is the concentration of 2020’s lower yield, that produced this hallmark Cabernet of intensity and depth, within a Margaret River framework.

“The foreground of delicious, enticing perfumes and powerful fruit is arresting, but for me it’s how this intensity is interwoven so intricately with savoury elements. While 2020 is the most full-bodied release of the modern TOM CULLITY story, its mellifluous mid-palate and effortless tannins offer so much upon release, with decades ahead,” Chief Winemaker Virginia Willcock.

Tom’s old plots were hand-harvested from 6 – 27 March, then wild fermented as whole berries and left on skins for up to 29 days. The wine was basket-pressed and gently transferred to 54% new and 46% old French oak, the portion of old oak complementing the 2020 Cabernet form. The parcels of wine were aged on yeast lees, the barriques relaxing with only minimal requirement for rack and return throughout maturation. After 18 months, the 2020 TOM CULLITY was composed and bottled. This vintage is a blend of 81% Cabernet Sauvignon, 16% Malbec and 3% Petit Verdot.

2020 was a memorable vintage in more ways than one. With national and regional shutdowns in effect towards the end of harvest, Tom’s Cabernet plots (H, I, J & L) were hand-picked and nurtured through their vinification purely by the permanent Vasse Felix team, including enthusiastic helpers from our wonderful Hospitality crew. The ‘Tom’ is always a wine that unifies everyone at Vasse Felix, and this TOM CULLITY in particular, is very close to our hearts.

This is the eighth release of TOM CULLITY, a living tribute to Dr Tom Cullity’s extraordinary legacy; embodying the pioneering, innovative and brave spirit that led to the establishment of the Margaret River Wine Region.

ORDER THE 2020 TOM CULLITY RRP. $200

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“...

the spectacular fruit starts to build and just keeps on going, coating the whole length of the palate. Intense and powerful, yet this remains silky and supple. A superstar...”

BARRY WEINMAN FINE WINE CLUB

99/100

“I have waited for this release with great anticipation. I expected it to be good. I just didn’t expect it to be quite so good... the 2020 has taken the wine into rarefied air and is, in my opinion, the best Tom yet.”

RAY JORDAN WA BUSINESS NEWS

OF VASSE FELIX & MARGARET RIVER CABERNET

2021 CABERNET SAUVIGNON

Made every year since 1972, each vintage of this historic Cabernet Sauvignon, Margaret River’s original, embodies a faithful pursuit of excellence, purity and wine artistry. It is an archetypal expression, possessing the hallmarks of the finest Margaret River Cabernet; elegance, power and ageability. A timeless original that has graced our table and yours for five decades. Enjoy this 50th vintage release.

“Classically structured.. Claret-firm and long. A reference style.”

95 POINTS, ANDREW CAILLARD MW

“Elegant, restrained and finely textured Cabernet. Descriptions like “seamless” and “ethereal” come to mind.”

96 POINTS, PAUL EDWARDS THE WEST AUSTRALIAN

“The factors that make this Cabernet special? First, Vasse Felix are the pioneers of Margaret River, producing early Cabernets and Chardonnays in this part of the world, that define great history. So it’s first, the story. Two, is that the pocket of Margaret River is unique. Three, is the dedication of early pioneers, like Vasse Felix, who encouraged a community of people to grow some of the finest Cabernets and Chardonnays in the world. That for me, is unique.”

LOIC AVRIL (FR/AU) HEAD OF WINE, LUCAS GROUP

HAMISH GUTHRIE (AU) INTERIOR DESIGNER

“The Vault is an immersive space celebrating both the origins and the evolution of Vasse Felix, and the Margaret River Region, as makers of some of the world's finest wines. Through design, we set about creating a linear narrative celebrating this evolution from its modest and exploratory beginnings, through 50 years of vintage, to the confident and clear expression of the archetypal Cabernet Sauvignon of today.”

“A TIDAL WAVE OF EXCITEMENT”

FREDDY BULMER (UK), BUYER, THE WINE SOCIETY

“The wine world ebbs and flows. Or it seems to for me anyway. There are periods of great productivity and frantic energy, preceding or following moments of lethargy and vacuums of enthusiasm. A two week period of the latter was brought to an uplifting full-stop today thanks to a pre-released bottle of 2021 Cabernet Sauvignon, a wine who’s vibrant energy, plush fruit and luxuriousness catapulted me face-first into a tidal wave of excitement, uplift and much needed inspiration. Conversation with my lunch guests flowed like a river as we drank this bottle; ideas ignited like flames and once again, all was right in the world of wine. Or at least my own little world of wine.”

EVAN GILL ESTATE SOMMELIER

“In May 2017, I was fortunate enough to be involved in the very special 50th anniversary celebrations at Vasse Felix. My task was to open, taste and decant four bottles of the 1979 Cabernet (coincidentally my birth year vintage). Four bottles from one of Margaret River’s most lauded early vintages. Four bottles, four perfect corks, four incredible sips of a wine that had aged so beautifully. Pure elegance but still so ‘present’ and alive.”

DAVE PYNT (AU/SG) CHEF/OWNER BURNT ENDS

“With Cabernet, I am always looking for age. It brings out the subtleties, complexity, balance and fruit while softening the tannins... grilled meats with nicely aged Cabernets can lead to a harmonious pairing that highlights the flavours on both sides perfectly. The only thing to add, is that it will always taste better when you are having a BBQ on a hot summer’s night in Margies. If people get the opportunity, this is a must do!”

“THE CHARISMA OF MARGARET RIVER CABERNETS IS REALLY SOMETHING!”

CORINNE MUI (HK) WINE EDUCATOR/WRITER

“Vasse Felix was the first Margaret River winery I visited back when I was travelling with my family in my university years. I didn’t know much about wine at the time but as my family love history, we chose to go to Margaret River’s founding wine estate to learn about their wines and unique story. It was the Vasse Felix Cabernet that I tasted on that visit that sparked my interest in Margaret River wines. There is something special and unique about Margaret River Cabernets. They are approachable, powerful yet elegant. The sea spray perfume brings in great freshness and energy and the lovely chalky tannins evoke shape and complexity. They are definitely world class Cabernets with a strong sense of place, distinctive of the Margaret River region.”

“Cabernet

for me is a wine that can be fresh and exciting and very quickly gone from the glass, or conversely, still sitting there an hour later as I contemplate the many layers it has to offer.”

CALEB DREAVER HOSPITALITY MANAGER

“The harvest team worked tirelessly to ensure the grapes reached the winery in perfect condition. And the winery team weren’t sleeping either. The lights were on and everyone was on task. A humbling example of commitment to their craft. In the quiet of that night, driving home to my warm bed, I found a connection between the grapes and the waves. Both were shaped by nature’s rhythms, and both rewarded patience and dedication.”

TOM PEARSALL

(AU) SURF PHOTOGRAPHER

FINAL BOTTLES

2022 HEYTESBURY

CHARDONNAY

“... Shines as brightly as any of the stars in Margaret River’s galaxy of great Chardonnays... It’s one of the most sophisticated and complex of any Heytesbury to date.”

98 POINTS

RAY JORDAN WA BUSINESS NEWS

“It’s restrained, fine, a touch flinty and attractively textural, but the real fanfare is through the finish... It’s tight but it still manages to sing long. There are elements of both steel and chalk to the aftertaste, which add yet more to this wine’s loveliness.”

96 POINTS

CAMPBELL MATTINSON THE WINE FRONT

ORDER THIS WINE RRP. $120

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Make the most of the final opportunity to collect this vintage. “There’s a seamlessness to this release in its youth. ‘Perfectly ripe,’ it possesses a beguiling perfume, though not shy, it emanates slowly, carried by a lovely dry finish. Delicate, tightly held flavours have resulted in beautiful restraint and balance. We expect this release to reward cellaring of 10+ years, as more savoury elements continue to unveil with time in bottle,” Chief Winemaker, Virginia Willcock.

“This is pretty gorgeous. It has the flavour and it has the length but really, simply, it drinks beautifully... Vasse Felix Chardonnay is really humming at the moment.”

94 POINTS

CAMPBELL MATTINSON THE WINE FRONT

2022 CHARDONNAY

Crafted from our Premier plots of Chardonnay, with a lovely rich core, delicate structure and a fresh backbone of acidity. It’s savoury secondary characteristics and subtle funk are coming to the forefront increasingly. The Vasse Felix Chardonnay is our signature regional expression; a modern Margaret River style of elegance, power and restraint.

Made in the Vasse Felix house style, it was 100% barrel fermented as cloudy juice with wild yeast. Due to the fantastic acidity retained in our Gingin clone fruit, most plots were allowed to complete natural malolactic fermentation.

Incredible in its youth or cellar for 5+ years.

ORDER THIS WINE RRP. $45

A few behind the scenes photos from Vintage 2024. Top left to bottom right: The Vasse

vintage crew. Welcoming the team to Margaret River with a traditional bacon and egg roll barbeque, cooked by the Vasse Felix managers. Marri Blossom was in abundance this vintage. Tipping glorious buckets of Chardonnay to transport to the winery. Chardonnay harvest is a joyful experience with the international pickers. Chief Viticulturist Bart Molony overseeing the harvest action. Unwrapping new Chardonnay barrels in the winery. One of our dedicated pickers who has returned for several seasons now to assist with harvesting the grapes.

Felix

Top left to bottom right: Tom’s old vines looking unfazed and happy in an early ripening season. Another one of our regular, dedicated pickers. Bubbling ferments and their exotic aromas fill the winery. Forklift action in the winery, with Gonzalo Herrainz from the winery crew. Foudres full of Sauvignon Blanc to ferment on skins. Sunrise in the vineyard, preparing to harvest some more Cabernet. Plunging Syrah on skins to unleash its fruit brightness and tannins. Home Vineyard Manager Ian MacDonald tips Cabernet harvested from Tom’s plots.

2022 SAUVIGNON BLANC

Is a Sauvignon Blanc Renaissance coming? Discover this distinct new style for Margaret River. “Over the past decade we’ve worked on making a more luscious, enjoyable wine from our best fruit, with our intuitive approach. A focus on wild fermentation has better captured our version of place, highlighting powerful, aromatic, and savoury elements. Full skins fermentation is a clear influence this year, bringing a darker colour, deeper, riper-looking fruit and incredible texture and structure to the palate. A fresh, perfumed and elegant Sauvignon Blanc,” Chief Winemaker, Virginia Willcock.

“Serious Sauv Blanc that’s seriously good, but not as you know it.”

HALLIDAY WINE COMPANION

JANE FAULKNER (V21)

ORDER WINE

RRP. $35

ALUMNI MEMBERS

2022 SYRAH

A cooler climate style that’s layered, restrained and vibrant, from the Premier plots in our Wallcliffe-based Gnarawary Vineyard, where a medium-bodied Syrah can be grown. Made in small parcels with very intricate, hands-on winemaking, it incorporates components of carbonic maceration, whole bunch fermentation and foot stomping, each contributing bright, lifted red fruit and detail to this refreshing, drinkable and ageworthy wine. All parcels were wild fermented and matured in older oak, with sensitivity to the gentler southern Margaret River grapes. From a moderate season, this vintage’s fine-boned structure is enriched with a deep, juicy core, enchanting forest earth nuances and a firm, dry finish.

“This is the result of a concerted effort to create a cool climate expression of Shiraz, hence the use of the name Syrah... Fine and stylishly elegant with a thoroughly engaging palate.”

THE WEST AUSTRALIAN RAY JORDAN (V21)

ORDER WINE

RRP. $39

ALUMNI

THE 2024 VINTAGE REPORT

The 2024 vintage in Margaret River will be remembered for its unprecedented early start and rapid pace. Growing Degree Days data indicated from the outset that this vintage would be early, with vines showing health and vigour in spring. Despite initial disbelief, harvest began on 17 January and progressed quickly, with the last of the vines picked on 13 March. This has been a truly remarkable vintage, even with the early start and very warm, consistent conditions, the quality of the fruit is excellent and beyond our expectations.

BY CHIEF VITICULTURIST BART MOLONY & CHIEF WINEMAKER VIRGINIA WILLCOCK

Hand harvesting Tom’s Plots

The vines experienced an accumulation of incredible growing conditions, starting with an early onset to spring which then merged almost directly into summer. Unlike recent years, where spring was often cooler, 2023 was the warmest spring we can remember, with below-average rainfall. Due to this, we experienced early flowering and veraison. The summer was characterised by zero rainfall and sustained warmth, but with no extremes, ensuring the majority of the fruit ripened without damage.

Harvest commenced in mid-January, much earlier than anticipated, with our Wilyabrup Chardonnay. The Chardonnay and Sauvignon Blanc were highlights of the white harvest, showcasing ideal balance and flavour. Careful timing and precision in harvesting were critical to balance logistics and to ensure all fruit was picked at its optimal ripeness. Yields were slightly lower for our Sauvignon Blanc due to a small amount of sunburn early in its development.

Following the white harvest, we commenced picking the reds the very next day, starting with Shiraz from our northern vineyards. The warm conditions persisted, leading once again to an earlier-thanexpected harvest for Cabernet Sauvignon, four weeks earlier than average. The Cabernet fruit is showing beautifully ripe fruit flavours, firm tannins, and great balance.

The red yields were also slightly lower, particularly from vines grown on harder soils with lower moisture retention, which struggled to access sufficient water. However, vine health remained excellent, right through to harvest, with no signs of deterioration. This can be attributed to the resilience of the vines, an earlier harvest and meticulous vineyard practices. This year the Marri blossom was phenomenal. Nobody we’ve spoken to in the district has ever seen the trees flower as prolifically as they did. The blossom was extraordinary and the smell of honey in the air was quite incredible. This, of course, was great for our vines, keeping bird pressure to almost zero, as the birds favour the nectar of the Marri blossom over the grapes. This abundance also made harvesting our Cane Cut Semillon a more pleasant task as the bees and wasps were nowhere to be seen.

As harvest comes to an end, we are still in shock that it is only the second week of March, it is just so surreal. The 2024 vintage in Margaret River will certainly be one to remember. The early start and rapid pace challenged our viticulturists and winemakers, however a persistent and intense harvest schedule and rigorous attention to detail resulted in wine of astonishing quality. The resilience of the vines in the face of such extraordinary conditions is a testament to the Region’s viticultural prowess.

Idée Fixe Premier Brut

Unlock the essence of southern Margaret River Chardonnay and its cool coastal influence in this elegant, expressive and distinct Blanc de Blancs. Discover precise méthode traditionnelle winemaking in the Premier Brut with its harmonious structural balance of phenolics, layers of captivating freshness and textural finesse. Lifted nuances of struck match and wet stone lead into wisps of freshly shucked oysters, a delicate citrus acidity and a lingering, irresistible saline finish. 100% Chardonnay. 21+ months lees. (21V)

RRP. $55

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Idée Fixe Brut Rosé

Delight in the Brut Rosé, with its delicate salmon hues and lively effervescence. Crafted from estate-grown Chardonnay and a splash of Pinot Noir, its enticing aroma unfolds with red cherries, wild strawberries, and goji berries, intertwined with fragrant hints of crisp white nectarine and baked pastries. A refreshing minerality invigorates the palate, making for a captivating aperitif or accompaniment to food. 92% Chardonnay, 8% Pinot Noir. 16+ months lees. (21V).

RRP. $50

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WHAT’S ON

“The restaurant business is tough, and many would argue it can be tougher in the regions. But, visit Vasse Felix year on year and you’ll see a continuity that any restaurateur would envy, wherever they are. Service is polished yet has the appropriate amount of country charm under Caleb Dreaver, and despite a changing of the guard in the kitchen newly minted head chef Cameron Jones is flexing his creativity and talent. There can be a temptation to categorise winery restaurants as a class apart, but really Vasse Felix is simply a class act.”

Beef, mushroom, tapioca, caviar

ART EXHIBITION STILLNESS

5 May - 25 August

Vasse Felix Art Gallery

The third Collection Focus from the Holmes à Court Gallery; Stillness. Focused on objects and moments of everyday life, this exhibition invites the viewer to take a pause in moments of stillness.

The selected artworks present still life painting, images of domestic items and indoor spaces.

The exhibition explores ideas of interiority and home, delving into quieter, though no less powerful, moments of existence. It explores the un-extraordinary to find the extraordinary in the everyday.

1. David Watt, Conversation Piece - For the Perfect Hostess (detail), c.1987, copyright of the artist’s estate

TOM CULLITY WEEKEND

Festivities to honour the pioneer and the Icon wine 1, 2, 3 June, Vasse Felix

Join us for a weekend devoted to the noblest red grape, Cabernet Sauvignon and our pinnacle wine.

In the Vasse Felix Restaurant, dine with a special TOM CULLITY Tasting Menu all weekend, featuring signature matches for the 2020 vintage and a surprise cellar release.

Go deeper into site and vintage with a special TOM CULLITY museum tasting experience of three selected vintages, including the 2020, as well as the 2021 Cabernet Sauvignon, our fiftieth vintage release, hosted by Estate Sommelier, Evan Gill. Prefer something more relaxed? Enjoy the 2020 TOM CULLITY by the glass or bottle in the Wine Lounge.

Look out for more details soon in your Alumni email newsletter to book these experiences.

CABERNET SOCIETY AT CABIN FEVER

Saturday 13 July

Vasse Felix Estate

Tickets $195

This invitation extends to fellow cult worshippers of Cabernet Sauvignon.

In recognition of the 50th vintage release of Vasse Felix Cabernet Sauvignon, we invite you to pledge your allegiance to the King of all grape varieties at the second gathering of Vasse Felix’s Cabernet Society; a unique, explorative dining journey hosted by Chief Winemaker Virginia Willcock.

Celebrating 50 years of Vasse Felix Cabernet.

Tickets to be announced soon, look out for details in your Alumni email newsletter.

MANCHEGO,

PEAR

PICCALILLI, PEPPER LEAF GOATS CHEESE MOUSSE, HAZELNUT, SOURDOUGH

BY HEAD CHEF CAM JONES

INGREDIENTS

Manchego

200g Manchego cheese

Pear Piccalilli

1 tbsp panch phoron (equal parts nigella seeds, fennel seeds, cumin seeds, fenugreek seeds)

½ tsp black mustard seed

½ tsp turmeric

30ml Extra virgin olive oil

1kg sliced pear flesh

A pinch of salt

200ml vinegar

100g sugar

Pepperleaf Goats Cheese Mousse

250g soft goats cheese

200ml cream

300ml milk

¼ tsp ground pepper

1 tsp xanthan gum

1 tbsp maltodextrin

Roasted Hazelnut

100g skinless hazelnuts

Sourdough Toast

1 loaf of day old sourdough

Olive oil

Sea salt

METHOD

Manchego

Take the rind off the cheese and dice into 1cm cube pieces. Blend the cubes in a food processor until “crumbly.”

Set aside in the fridge.

Pear Piccalilli

In a medium size pot lightly simmer panch phoron, black mustard seeds, turmeric and olive oil. Add pear and salt and cook until tender. Once tender, add vinegar and sugar and continue cooking until reduced by half.

Pepperleaf Goats Cheese Mousse

Blend all ingredients until smooth. In a mixing bowl whisk on high speed until peaks form (siphon gun can be used for best results).

Roasted Hazelnut

Roast hazelnuts in a 160°C oven for 30-45 minutes or until lightly golden.

Sourdough Toast

Slice the sourdough as thin as possible. Place on a lined baking tray and brush lightly with olive oil and a sprinkle of sea salt. Cook in oven at 160°C for 20-30 minutes or until golden.

To Serve

Place 2 dessert spoons of Pear Piccalilli in the bottom of 4 bowls. Divide Manchego mixture into 4 and place on top of pear piccalilli. Add 4 dessert spoons of Goats Cheese. Finely grate hazelnut over Goats Cheese. Serve with sourdough toast on side.

Best enjoyed with the 2022 DHJ1 Single Plot Chardonnay.

THIS WINTER IN MARGARET RIVER

New direct flights from Sydney to Busselton make it easier than ever to visit Margaret River, adding to the already successful Melbourne-direct route. While swimming may favour the brave in winter, cosy rustic cabins, long lunches, fire-side Cabernets and adventures in the forest make the region a wonderful destination for relaxation, renewal and gourmet feasting. The Hospitality team share their favourite leisure activities for the cooler months.

The Wine Lounge, Vasse Felix

COSY & CHEERFUL

Take a contemplative moment beside an open fireplace, such as at the Vasse Felix Wine Lounge or Beerfarm nearby. In between your winery lunches, stop by Pies & Ale in the Boranup Forest for some of the tastiest gourmet pies, a local beer, or perhaps a glass of wine. Cabin Fever Festival runs 12-21 July, with 40+ events to the theme of fire, food and fun.

NATURE IN ALL ITS GLORY

Get windswept with the crisp, briney air of Margaret River’s rugged south, while whale watching in Flinders Bay, where the northern migration of Humpback and Southern Right Whales begins from May. Crystal wonderland, Lake Cave is stunning after the winter rains, or for the brave, hike Contos Cliff Walkit’s rugged and spectacular, not for the faint-hearted. Book with Cape to Cape Explorer Tours if not a regular hiker.

ADVENTURE SEEKERS

Did you know 46.4% of the Margaret River Wine Region is remnant vegetation? The forests have stunning tracks throughout. Sign up for Eco Adventures’ Forest Explorer Tour and meander through the magnificant Karri Trees of Boranup Forest via eco friendly electric quad bike, or hire a mountain bike for an extra thrill.

ART & CULTURE ENTHUSIASTS

Build your itinerary around Margaret River’s burgeoning arts scene. Christian Fletcher Gallery is a classic stop for his iconic photography, while Yallingup Galleries have ever-changing exhibitions of local artists. New kid on the block Fugazi Gallery prides itself on local and international disruptors - call first to check opening hours.

TREATS FOR THE WHOLE FAMILY

Bend the mind at Wow Illusions, just around the corner from Vasse Felix. There’s 3D art, a mirror maze and other awesome attractions. Stop for takeaway treats from French Patisserie, Maison Lassiaille. Romain Lassiaille is a MasterChef of dessert and chocolate, working for 18 years in several prestigious Michelin star hotels and restaurants in Paris.

GOURMET DELIGHTS

Succumb to those cravings, with local truffles from Manjimup (a 1.5hr drive for day trippers). Enjoy these precious and intoxicating black diamonds on dishes at Vasse Felix and other winery restaurants. Once you’ve had your fill of winery lunches (if that is possible), reserve a seat for dinner at de’sendent or Dear Darnell’s, two excellent new restaurants in Margaret River town and Witchcliffe.

2023 FILIUS CHARDONNAY

A vibrant and modern style, and a vintage where large format oak (foudres) was also incorporated, allowing incredible fruit preservation, amidst Filius’ subtle funk and crisp natural acidity. Crafted from lighter bodied fruit parcels, 100% wild fermented and lees aged in French oak. Pair with brie to mushroom risotto.

“For a Chardonnay reflecting regional attributes, and perhaps a bit of house style, this works well. It’s well made, managing the citrus, stone fruit and spice components with some funky sulphides and subtle oak. Good texture, too, and it’s one to enjoy without overthinking it.”

HALLIDAY WINE COMPANION

JANE FAULKNER (V22)

2023 FILIUS SAUVIGNON BLANC SEMILLON

An exotic twist on Margaret River’s famous blend. Enticing high note fruit perfumes lure you in, while the juicy palate is juxtaposed with searing and precise acidity, subtle savoury oak and a puckering, persistent finish. In one word, this Filius is ‘moreish’. Enjoy with scallops or South-East Asian cuisine.

“A lot more going on here than many other SBS blends from the region this vintage, and that’s no BS either... A good drink without overcomplicating things.”

HALLIDAY WINE COMPANION

JANE FAULKNER (22V)

2022 FILIUS SHIRAZ

A graceful Shiraz with a plump core of lively, delectable fruit, while remaining medium-bodied. Showcasing cooler, southern Margaret River grapes, it finishes fresh, with crunchy, delicate tannins, gentle oak and enticing floral aromas, perfect to take you from grazing board to lamb roast. 100% wild fermented.

“..a little extra time in bottle has brought this Shiraz around to a point of superb drinking.. A seamless and yet focused palate with fine chalky tannins and a lick of oak.”

WA WINE REVIEW

RAY JORDAN (V21)

2022 FILIUS CABERNET SAUVIGNON

A new-age Cabernet and Malbec blend. This release is especially soft, juicy and approachable, with Margaret River’s elegance, power and structure. 100% wild fermented and relaxed in fine French oak, it’s the ultimate drink-now Cabernet, that can delight in cellaring too. A partner for charcuterie, a BBQ or Friday night in.

“This is such a good Cabernet, especially when you consider the price of $30. It seems the Filius grows in sophistication and varietal expression each year.”

THE WINE PILOT

RAY JORDAN (V21)

SHOP FILIUS SHIRAZ

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2020 TOM CULLITY

APPEARANCE Bright garnet.

NOSE An incredibly full and complex perfume slowly teases apart, revealing woodsy raspberry pip, salty sea breeze, potpourri with fresh rose petals, a hint of orange peel, crushed rock, mulberry, mulberry leaves and shiitake mushrooms.

PALATE A plush, yet beautifully fresh and elegant mouthfeel that remains textured thanks to classically fine tannins. A hint of raspberry and another touch of orange combine with savoury, crushed rock and a subtle cigar nuance, finishing the super fine palate.

•

VARIETIES 81% Cabernet Sauvignon, 16% Malbec, 3% Petit Verdot

HARVESTED 6 - 27 March 2020

FERMENTATION 100% wild yeast, 100% whole berry, 69% static fermentation, 31% open fermentation

PRESSING Basket press

OAK French oak barrique, 54% new, 46% 2-4 yo, 18 months

ALCOHOL 14.5% TA 5.8 g/L PH 3.61 RS 0.44 g/L

BOTTLED 21 January 2022 CELLARING 20+ years VEGAN Yes

RRP $200

2021 CABERNET SAUVIGNON

APPEARANCE Bright ruby plum with brick red tinges.

NOSE An incredible multi-layered and complex aroma. Red berry fruits with hints of blackcurrant in the periphery envelop super savoury secondary perfumes of champignons and forest floor. The strong Wilyabrup influence is evident with traces of Peppy Tree, floral violets, subtle orange zest and dried oregano.

PALATE A refreshing yet powerful palate. The refined and elegant, yet buoyant fruit entry is beautifully balanced by super fine long dry tannins. Complex and finessed.

• •

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VARIETIES 86% Cabernet Sauvignon, 14% Malbec

HARVESTED 24 March - 9 April 2021

FERMENTATION 100% wild yeast, 100% whole berry

PRESSING 83% Basket press, 17% Air Bag press

OAK French oak barrique 37% new, 63% 1-4 yo, 17 months then 2 months blended in tank

ALCOHOL 14.0% TA 6.3 g/L PH 3.45 RS 0.68 g/L

BOTTLED December 2022 CELLARING 20+ years VEGAN Yes

RRP $55

2022 FILIUS CABERNET SAUVIGNON

APPEARANCE Deep garnet with a ruby red tinge.

NOSE Lovely blood plum and cassis fragrance, with graphite, bay laurel, violets, spicy charcuterie, and a hint of bouquet garni mixed with cedar.

PALATE Incredibly soft, juicy and approachable with intense dark fruit flavour. Silken berry puree with fresh fruit acidity and a soft powdery dry tannin finish with lingering cassis and dark chocolate flavours.

•

VARIETIES 90.4% Cabernet Sauvignon, 9.6% Malbec

HARVESTED 21 March - 12 April 2022

FERMENTATION 100% wild yeast, 100% whole berry

PRESSING Pneumatic bag press

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

ALCOHOL 14.0% TA 6.1 g/L PH 3.54 RS 1.1 g/L

BOTTLED July 2023 CELLARING 10+ years VEGAN Yes

RRP $30

PORTAL

2022 HEYTESBURY CHARDONNAY

APPEARANCE Pale straw with a green and golden tinge.

NOSE Hedonistic high notes of stone flint, firecracker and galangal encompass notes of apple cake, peach, granola, and flamed lime peel. Deeply complex with subtle hints of grapefruit, vanilla, coriander seed and bergamot. More savoury elements will unveil with time in the bottle.

PALATE A super long, seamless palate, running pure, intense and fragrant. The incredible satin texture displays a waxy warm core of fruit. The flavours draw long with pine/galangal, pear, apple and lime curd. A classically fresh finish with beautiful, fine-boned dryness.

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VARIETIES 100% Gingin Clone Chardonnay

HARVESTED 16 February - 4 March 2022

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, 8 months then 7 months blended on lees in tank

ALCOHOL 13.0% TA 6.4 g/L PH 3.13 RS 1.12 g/L

BOTTLED May 2023 CELLARING 8+ years VEGAN Yes

RRP $120

2022 CHARDONNAY

APPEARANCE Pale straw with a green and golden tinge.

NOSE A lovely waxy, green tea candle note lifts in the subtle white peach, pear and green plum perfume, accompanied by complex floral aromas of Jasmine and chamomile and sexy hints of rock flint and vanilla bean. More savoury complexity will develop with time in the bottle.

PALATE A lovely rich core framed by a delicate dry structure. The satin palate features complex flavours of purified lemon, a hint of ginger, custard and delicate peach, and finishes with a lovely dry, chalky feel.

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VARIETIES 100% Chardonnay

HARVESTED 17 February - 9 March 2022

PRESSING Hand harvest, chilled, whole bunch pressed

FERMENTATION 100% wild yeast in French oak, full solids

OAK French oak barrique, 44% new, 56% 1-3 yo, 8 months, then 6 months blended on lees in tank

ALCOHOL 13.0% TA 6.5 g/L PH 3.17 RS 1.0 g/L

BOTTLED May 2023 CELLARING 7+ years VEGAN Yes

RRP $45

2023 FILIUS CHARDONNAY

APPEARANCE Bright pale straw.

NOSE Opens with pretty fruit fragrances of peach blossom, mandarin pith and lemon sorbet notes. Underpinned by hints of apple pie crust, lemongrass and lightly spicy sandalwood. With time, these notes will develop more beautiful savoury complexities.

PALATE An incredibly fresh entry with a juicy and soft palate fills the mouth, then morphs into a light, dry flowing finish. Beautifully balanced floral, green apple and firm nectarine notes mingle with traces of lemon sorbet and granita biscuits.

VARIETIES 100% Chardonnay

HARVESTED 14 Feb - 10 March 2023

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, 5% new barrique, 5% new foudre, 90% 1-7 year old barriques, 7 months

ALCOHOL 12.5% TA 6.1 g/L PH 3.19 RS 0.95 g/L

BOTTLED November 2023 CELLARING 2-5 years VEGAN Yes

RRP $30

TO

2022 SYRAH

APPEARANCE Bright deep maroon with a purple tinge.

NOSE Fresh bright raspberry fruit with wet forest floor and a few fresh mushrooms rising. Some cherry wood with a hint of hickory and fresh peat.

PALATE Luscious entry with good polish building to a firm but fine dry finish. Lovely raspberry coulis with a few raspberry pip flavours linger on a fine, fresh, stemmy, mineral finish.

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VARIETIES 100% Syrah (Shiraz)

HARVESTED 11 March 2022 – 29 March 2022

PRESSING 59% Basket press, 41% Air Bag press

FERMENTATION 100% wild yeast, 65% whole berry wild fermented, 35% whole bunch fermented, with 26% undergoing carbonic maceration prior

OAK French oak barrique and 1000L oak vat, 100% 2-6 yo, 12 months

ALCOHOL 14.0% TA 6.2 g/L PH 3.56 RS 0.45 g/L

BOTTLED July 2023 CELLARING 5+ years VEGAN Yes

RRP $39

2022 FILIUS SHIRAZ

APPEARANCE Bright maroon with a purple tinge.

NOSE Pretty, floral pot pourri with hints of black pepper lifting up from a light fresh blackberry and plum skin fruit core.

PALATE A plump core with lovely body and spiced blackberry jam flavours. A very fresh finish develops with a crunchy light tannin profile and fragrant floral pepper notes remain.

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VARIETIES 100% Shiraz

HARVESTED 11 March – 25 March 2022

PRESSING Pneumatic bag press

FERMENTATION 100% wild yeast, 100% whole berry

OAK French oak barrique, 100% 3-6 yo, 12 months

ALCOHOL 14.0% TA 6.7 g/L PH 3.54 RS 0.42 g/L

BOTTLED June 2023 CELLARING 5+ years VEGAN Yes

RRP $30

2022 SAUVIGNON BLANC

APPEARANCE Pale yellow with a green and bronze tinge.

NOSE Alluring notes of subdued seaspray and preserved lemon sit within an exotic fruit fusion of mango straps, passionfruit and guava. Light Japanese herb powder, a hint of green tea and ginger perfumed candle wax add to this aromatic experience.

PALATE A juicy, plump core with fine powdery tannins surrounds the palate which is somehow succulent and juicy, yet savoury and dry all at once. Subtle notes of blackcurrant, violets and savoury old oak linger.

VARIETIES 100% Sauvignon Blanc

HARVESTED 23 February - 11 March 2022

PRESSING Air bag pressed with full skins components basket pressed

FERMENTATION 100% wild yeast. 74% direct pressed and juice racked to French oak, 26% fermented on full skins.

OAK 100% older French oak (66% puncheon and barrique, 34% foudre), 11 months. 2.5 months blended and finished pre-bottling.

ALCOHOL 13.0% TA 6.1 g/L PH 3.33 RS 0.58 g/L

BOTTLED 31 May 2023 CELLARING 5+ years VEGAN Yes

RRP $35

2023 FILIUS SAUVIGNON BLANC SEMILLON

APPEARANCE Pale straw with a green tinge.

NOSE Lifted, perfumed and floral with varietal purity. Fresh lime curd, passionfruit pulp, guava and lemon sorbet jump out of the glass. Cassis bud, lemon biscuit, gooseberry and hints of rambutan mingle with subtle notes of red capsicum.

PALATE Soft and luscious, generous guava and lemon zest mingle within the rounded, fleshy fruit profile. The quenching preserved lemon acid-line provides structure, with gently puckering persistence rounding out an extremely moreish palate.

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VARIETIES 71% Sauvignon Blanc, 29% Semillon

HARVESTED 20 February – 16 March 2023

PRESSING Air bag pressed, full skins component basket pressed

FERMENTATION 46% wild fermented, 54% Inoculated with specialised organic yeast. 88% direct pressed and juice racked to puncheon and stainless steel tank, 12% fermented on full skins in static and open fermenters.

OAK 12% French oak puncheon & 3% French oak barrique (100% old), 85% stainless steel tank, 3 months followed by 2 months blended in tank

ALCOHOL 12.5% TA 6.2 g/L PH 3.27 RS 1.31 g/L

BOTTLED August 2023 CELLARING 5+ years VEGAN Yes

RRP $26

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

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

A gentle and sumptuous, medium-bodied Shiraz blend. It is bright, fruit-laden and succulent, with structure. Also great as a chilled red.

CLASSIC DRY ROSÉ

CLASSIC DRY WHITE

CLASSIC DRY RED

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