THE PEREGRINE VASSE FELIX - SUMMER 2024
C E L E B R AT I N G T H E 50T H V I N TAG E O F M A RG A R E T R I V E R C A B E R N E T 1
VALE DAVID GREGG, A MARGARET RIVER GREAT In addition, David had a passion for sparkling wine, which he called his ‘jolly’. He made Vasse Felix’s first sparkling in 1985 and was the brains behind what is now known as the Vasse Felix Restaurant, originally intended by David as a ‘Champagne Room’. The Restaurant was built in 1989 by the Holmes à Court family.
We were deeply saddened to learn of the passing of Margaret River pioneer and Vasse Felix visionary, David Gregg in August this year. David was originally employed by Dr Tom Cullity to be the winemaker and manager of Vasse Felix in 1973. Living on the Estate, David and his wife, Ann, were the driving forces in the management of the business and made an enormous contribution to its development, while also raising three daughters. The Greggs would go on to purchase Vasse Felix in 1984 before selling it to today’s owners, the Holmes à Court family, in 1987.
Fittingly, David and Ann Gregg were awarded the 2009 Margaret River Wine Association Lifetime Achievement Award, in honour of the significant contributions they made to the Margaret River wine region. We were thrilled to host David at the Estate’s 50th Anniversary dinner in 2017, where he spoke to these achievements and more.
David was a visionary in the true sense of the word, laying the foundations for many milestone achievements at Vasse Felix. In 1987, he produced the first wine in Margaret River labelled “Classic Dry White,” coining the phrase which would go on to become a core regional asset. He was also the brains behind the Estate’s underground cellar, now The Vault; Vasse Felix’s wine museum.
Our condolences to Ann, Joanna, Kiersten and Rachel, and his many close family and friends. David will be sorely missed.
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2022 HEYTESBURY Chardonnay
Ask a Somm: How does Margaret River Chardonnay age?
Introducing the 50th Margaret River Cabernet
Five decades of Vasse Felix Cabernet
Highlights from the 2023 Soil Season
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What more poignant or fitting tribute to the memory of David Gregg could we have imagined than the release of our fiftieth vintage of the Vasse Felix Cabernet Sauvignon? The wine that graces the cover marks half a century of Cabernet in Margaret River, starting right back in 1972 with a wine made by David for Tom Cullity. Indeed, that wine is proudly displayed by the maker himself in the classic image opposite. Judging by how he combed his beard and selected his finest pipe, he knew exactly how significant that wine would be prove to be. My earliest memory of David is a blurry one, from 1987, when I accompanied my mother on an inspection of Vasse Felix on behalf of my father.
David and Ann were selling Vasse Felix, having purchased it from Tom Cullity in 1984, and we were to report back on everything we saw and also ask David and Ann if they would stay on as winemaker and manager under our family’s ownership.
Vasse Felix, and indeed Margaret River, will always bear David’s mark. His vision, creative mind and infectious energy from the very earliest days will never be forgotten.
Luckily for us they agreed, but they went further and offered their vision for Vasse Felix’s future, starting with David’s design for what is now our Restaurant and Cellar Door. Made from local timber and stone, and featuring a central fireplace, it’s been a landmark in Margaret River since. Other early innovations included his ‘Jolly’, Méthode Champenoise wines, the Region’s first ‘Classic Dry White’, and even our first sweet dessert wine.
Paul Holmes à Court
Cheers,
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2021 Sauvignon Blanc & 2022 Syrah
Experience Idée Fixe
What’s On at Vasse Felix
Recipe: Tuna, Umeboshi, Bonito, Shiitake, Potato Crisps
Your Festive Filius Aperitivo Guide
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NEW RELEASE
2022 HEYTESBURY CHARDONNAY Introducing a supremely sophisticated rendition of the Heytesbury Chardonnay. This release is a testament to the class of our unique Heytesbury plots, riding out some unpredictable conditions to deliver incredible harmoniousness at this young age.
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“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 In Margaret River, spring affects Chardonnnay development more than any other season and the spring of 2021 saw quite wintery conditions, causing later then average vine development. This was fortuitous however, as it was followed by a reasonably warm, dry summer which resulted in quicker Chardonnay ripening, bringing the Chardonnay plots back to within their normal growth range. Warm and fast veraison in January was ideal and saw desirable flavours pronounce themselves quickly. With shorter hang time, the fruit retained the characteristic razor sharp, fresh acidity, in glorious balance. Our Gingin clone Heytesbury plots were harvested over a 17 day period, slightly longer then usual, commencing on 16 February. This release features a higher portion of fruit from our Home Vineyard in Wilyabrup which demonstrated excellent balance this season. As usual, the plots were hand harvested and fermented with wild yeast as unclarified juice in French oak barriques, where they matured for eight months. The wine harmonised on lees for another seven months in tank before bottling.
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SUPREME SOPHISTICATION, RESTRAINT & BALANCE
“A savoury, delicate and beautifully structured, complex wine in a delayed, yet moderately warm harvest year.” CHIEF WINEMAKER VIRGINIA WILLCOCK
EXCELLENT
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Ask A Sommelier: How Does Margaret River Chardonnay Age? At Vasse Felix you may think we talk ad nauseam about the incredible drinking window our Cabernet Sauvignon offers. But did you know that we also espouse the ageability of our Chardonnays? Estate Sommelier Evan Gill explains. Crafted with the utmost care - hand harvested, whole-bunch pressed, transferred to barrique as full solids juice for wild fermentation, and matured on lees in barrel for several months - these complex and powerful, yet balanced and seamless Chardonnays possess all the attributes required for cellaring. Over time, these Chardonnays develop a vibrant golden hue and a long, persistent and softer mouthfeel as crisp, mineral acidity softens and their notable length (palate persistence) extends. Powerful and fresh primary fruit notes slowly merge, evolve and fade towards baked or dried notes whilst the secondary (from the wild ferment, maturation in fine French oak, battonage and full or partial malolactic fermentation) and mild tertiary notes (from oxygen ingress over time) become more prominent. In general, the Heytesbury Chardonnay with less than seven years in bottle will offer primary aromas as the dominating flavour profile, though in a wine as complex as this, secondary characters such as vanilla, breadcrumb, dough, pie crust and even lamb fat are often evident at this young age. After more than seven years in bottle, the primary and secondary notes are joined by more tertiary characters, often in the form of hazelnut, cashew, almond meal and even nougat. The same general ageing characteristics can be expected of the Vasse Felix Chardonnay, though within a time frame of (give or take) four years in bottle. With its slightly plumper and richer profile and portion of Bernard clonal selections, this wine tends to develop slightly quicker than the tauter and more powerful Heytesbury. In both examples, whilst the pristine, primary grapefruit, apple and stonefruit notes of youth fade slowly into the background both wines remain supremely well balanced as they age. Balance is key for any Chardonnay you are considering for the cellar. In my experience, any imbalance will only be highlighted more with time spent in bottle, no matter how good the storage conditions. This brings me to my final point; wine maturation is an organic process which is very dependent on the conditions of cellaring. However, given the incredible consistency of Margaret River’s vintages, the expertise of our winemaking team and the fact our wines are sealed with screwcap, our Chardonnays offer unparalleled consistency of ageing. The only question then becomes; how patient are you?
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“.. a fine and detailed example of Margaret River Chardonnay which displays elegance over power.” ANGUS HUGHSON
NEW RELEASE
2022 CHARDONNAY Crafted from our Premier plots of Chardonnay, this is an incredibly balanced release with a lovely rich core, delicate structure and a fresh backbone of acidity from the 2022 vintage. The Vasse Felix Chardonnay is our signature regional expression, from fruit grown in each of our Margaret River vineyards. With a focus on our Gingin clone selections, the lovely textural elements of these plots shine through. 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. This elegant vintage is characterised by its eight months maturation in premium French oak, followed by an additional six months harmonising in cellar. Incredible in its youth or cellar for 5+ years. COLLECT THIS RELEASE
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EXCELLENT
CELEBRATING THE 50TH VINTAGE OF VASSE FELIX & MARGARET RIVER CABERNET
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2021 CABERNET SAUVIGNON This release of Vasse Felix Cabernet Sauvignon marks 50 years. 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. From the earliest days, Vasse Felix’s pioneering winemakers had clear aspirations. “Cullity and Gregg aimed to make a red wine, light in the mouth, of modest alcohol content and a character resembling a good Bordeaux, in contrast to ‘a powerful Australian red.” Gary Cullity & David Gregg, ‘Vasse Felix 1973-1987’ (2014). 2021, a mild season, defines this perfectly; a wine that’s refined and dignified, arresting, and exudes vitality. It strikes the perfect balance of fruit and resolved tannins within its restrained, medium-weight palate. At fifty, this release stands confidently as a distinct Vasse Felix and Margaret River Cabernet. It’s stunning right now, structured for the long haul, and a milestone vintage for your cellar.
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CELEBRATING FIFT Y YEARS OF VASSE FELIX CABERNET SAUVIGNON
Fifty years of making Cabernet Sauvignon have enabled all sorts of remarkable moments. In celebration of this special wine’s birthday, help us build a living time capsule of Cabernet. Perhaps there’s a treasure in your cellar with a story you’d like to share, or a history you never knew? We invite you to pour a glass and pledge your all-time Vasse Felix Cabernet stories by tagging #cabernetsociety. Let’s begin with some fables, fun times and fame.
THE ONE THAT NEVER WAS “The first vintage of Vasse Felix Cabernet would have been the 1971 which met a spectacular end. The fruit leftover from an attack by native silver eye birds was busy fermenting in an 18 gallon metal beer keg with pipes allowing the gas (from fermentation) to escape with a signature ‘tick, tick, tick…’. It was housed in the shed which doubled as sleeping quarters and so when Tom Cullity woke very early one Sunday
morning and couldn’t hear the sound of gas escaping, he maneuvered the keg outside and explored with hammer and chisel. The explosion was loud, the vivid pink liquid soaked the unharmed winemaker and adorned the walls of the shed. A grape pip had got stuck in one of the pipes.” PETER FORRESTAL WA WINE CRITIC & HISTORIAN
“Margaret River Cabernet is such an expressive and refreshing style of wine. Something that really highlighted this for me was the Cabernet Society event held at Vasse Felix, late 2018. The dinner - based solely around this beautiful ‘king of grapes’ - provided an exceptional wine and food experience that is etched in my memory. After dinner we were ushered into the red barrel hall. There was a feeling of excitement and intrigue in the air, mingled with the rich aroma of the barrel hall and the alluring scent of Cabernet. I honestly thought we were going to get tattooed or something that night! Dark night, warm fire and Cabernet filled cool air. Really special.” EMMA FARRELLY, DIRECTOR OF WINE STATE BUILDINGS
“I’m going to come clean: I don’t like Cabernet Sauvignon. Or at least I didn’t think I did.. Then along come these sleek modern Cabernets from Vasse Felix and other forward-thinking Margaret River wineries to make me question my life choices..” MAX VEENHUYZEN, JOURNALIST, EDITOR & DJ, GOURMET TRAVELLER & MORE
1973
DAVID GREGG 1979
The First Vasse Felix Cabernet Sauvignon is Made
2nd Prize at New York Trade Fair (2nd to Stag’s Leap)
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Cabernet Vintage Milestones WINEMAKERS DR TOM CULLITY & DAVID GREGG
“This year, the wine is wine!”
Vasse Felix Cabernet wins Gold at Perth Wine Show
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CELEBRATING FIFT Y YEARS OF VASSE FELIX CABERNET SAUVIGNON
SHARE YOUR STORIES OF VASSE FELIX CABERNET Follow the QR Code to discover more or search @vassefelixwines #cabernetsociety
“NO WONDER IT SMELT LIKE A PEPPY TREE” “Paul had invited Tom Cullity to the Estate in 2007, the first time (we believe) he had been back to the vineyard since he sold Vasse Felix in 1984. Paul wanted to discuss the idea of making a wine called “TOM CULLITY” and I was fortunate enough to be invited to the lunch as the Winemaker. I mentioned that I had tried one of his early wines, the 1974 Cabernet, and I said it had a remarkable perfume of Peppy Trees, and that I thought the Cabernet from his original vines had a similar character in the vintage just gone.
He laughed and said, “Peppy Trees….that figures. When we racked the wine from the vat, we had no cleaning equipment to clean the lees out, so we grabbed a bucket of water from the Wilyabrup Brook and snapped a branch of the Peppy Tree outside the cellar and used the branch as a broom to clean the vat before we returned the wine back into the vat….no wonder it smelt like a Peppy Tree.” VIRGINIA WILLCOCK, CHIEF WINEMAKER
SUCCESSFUL ENTERTAINING MAGAZINE 1985/6
1980s
1985
“The Cabernet is soft, elegant and flavoursome... a lighter style.”
Adjudged ‘Best Red Wine’ World Trade Fair London (1987) Against Global Competition
Cabernet Vintage Milestones
1984
1987
Headlines read “Vasse Felix hits the Big Apple” as the wines are exported to New York
Holmes à Court Family acquires Vasse Felix 11
WINEMAKER DAVID GREGG
VINEYARD & WINERY HIGHLIGHTS
A few behind the scenes photos from the 2023 Soil Season, top left to bottom right: The Winery team grading their 2022 TOM CULLITY selections, Senior Winemaker James monitors our maturing Cabernet parcels, the first spring budbursts appear in our Home Vineyard, luscious Home Vineyard soils appear ready for new Chardonnay plantings, biodiversity continues as a strong theme in our vineyards, Ali tying down cordons, Winemaker Gina sampling Sauvignon Blanc from our large format French oak Foudres.
1990s
1996 Wine, Winestate & Winewise Magazines ‘Top 20 Australian Cabernets’
Cabernet Vintage Milestones
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‘Outstanding Quality, a Virtually Perfect Example’ Decanter Wine Awards
‘Best Cabernet of Show’ Wine Show of Western Australia 12
“A great wine must have balance, elegance and restraint and above all have eminent drinkability.” CLIVE OTTO
FROM SOIL SEASON
Top left to bottom right: Winery Assistant Manuela transfers Cabernet to French oak barriques for maturation, moody scenes of the Region’s rolling coastline, preparing new vines for planting, Home Vineyard Manager Ian inspects plots ahead of new Chardonnay plantings, spring scenes from the Estate, Winemaker Tim peruses experiments from our Concrete Egg vessels.
Cabernet Vintage Milestones
2001
2007
Qantas Wine Show WA ‘Best Wine of Show, Best Red & Best Cabernet’
Sydney Royal Wine Show ‘Best Varietal Wine’ Perth Show ‘Best Cabernet’ 13
WINEMAKERS E 5 0 T H V I N T CLIVE OTTO T&H VIRGINIA WILLCOCK VASSE FE
JAMIE GOODE (UK) ON 2000 CABERNET
2000s
2005 Decanter World Wine Awards ‘Best Bordeaux Varietal Wine Over £10’
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“Beautifully elegant with great complexity and really nice balance.”
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2021 SAUVIGNON BL ANC Harnessing full skins, wild fermentation and large format French oak maturation, this 100% Sauvignon Blanc release is savoury and textural, celebrating the powerful and aromatic complexities of its Margaret River expression. From a much cooler season, this is a fresher, more perfumed and delicate Sauvignon Blanc. The wine’s crisp natural acidity persists long after each sip, making it a perfect match to rich seafood and poultry. Enjoy now or cellar for 5+ years.
“Serious Sauv Blanc that’s seriously good, but not as you know it. Wild fermentation in French oak foudres and puncheons with some skin contact. The result is a structured, savoury wine with an absence of overt tropical flavours – very pleasing as a result... It is complex, flavoursome and moreish.”
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95 POINTS JANE FAULKNER HALLIDAY WINE COMPANION
2010s
2016 Texsom Awards USA ‘Judges’ Selection’
Cabernet Vintage Milestones WINEMAKER VIRGINIA WILLCOCK
2008
2019
Cabernet is Langton’s Classified ‘Distinguished’ & The Age ‘Best Cabernet of 2011’
Wine Enthusiast USA ‘Editor’s Choice’ 14
“The historic, estate-grown Vasse Felix Cabernet Sauvignon is the bellwether champion of the Margaret River region.” LANGTON’S
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NEW RELEASE
2022 SYRAH Restrained, balanced and vibrant, this new release highlights the complexity of our southern Margaret River Syrah (Shiraz). Grown in our Gnarawary Vineyard in Wallcliffe, these vines experience gentle ripening to produce beautifully finessed fruit. The southern plots were wild fermented, with a portion undergoing whole bunch fermentation and carbonic maceration to reveal bright vivacity. The small batches were pressed to only older French oak barriques and nurtured for 12 months to ensure the wine retains its fine fruit perfumes. The 2022 release is luscious and polished with lovely raspberry coulis notes, mushroom earthiness and a fine, dry mineral finish. Enjoy with semi-hard cheeses this festive period or cellar for 5+ years.
“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. ”
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93 POINTS JAMES SUCKLING (21V)
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Idée Fixe Premier Brut An elegant, expressive and distinct Blanc de Blancs, crafted from house-grown, 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 over time. It exudes struck match, minerality and ocean sea spray with an enticing palate of citrus-infused acidity and a moreish saline finish. 100% Chardonnay. 21+ months lees. (21V)
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Idée Fixe Brut Rosé 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. (21V).
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“BRITTLE, LONG, GLEAMINGLY FRESH AND WITH DISCREET MOMENTS OF TENDERNESS ALONG ITS PATH, THIS IS A MAGICAL WINE WITH A PRICE TAG THAT SHOULD EMBARRASS EVERY BLANC DE BLANCS SPECIALIST IN CHAMPAGNE.” (20V) MATTHEW JUKES 100 BEST AUSTRALIAN WINES 2023/24 17
WHAT’S ON “Caves Road – arguably the cradle of the Margaret River Wine Region – is rich in history, yet also plays home to forward-thinkers aplenty. Among the vanguard is Vasse Felix, a powerhouse estate comprising a modern art gallery, sleek tasting room and urbane restaurant overlooking the region’s original vines. The kitchen maintains the progressive momentum with detailed dishes big on deliciousness.. Service is just as engaging as the marquee wine list, which caters to both traditional and contemporary tastes. Desserts, in the vein of weightless olive-oil cake cloaked by fine strips of persimmon “leather”, maintain the high right to the end..” TOP 10 WA RESTAURANTS GOURMET TRAVELLER ANNUAL RESTAURANT GUIDE
Tamagoyaki Glazed Toothfish + Roast Onion Dashi + Roasted Spring Onion Oil + Braised Pistachio + Enoki Mushroom Tsukudani
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COMING UP AT VASSE FELIX
ART EXHIBITION TEN
THE 50TH CABERNET FESTIVITIES
CHAMELEON NO. 3
24 Sep 2023 - 21 Jan 2024 Vasse Felix Art Gallery
Celebrate the release of Margaret River’s 50th Cabernet, Oct & Dec, Vasse Felix
Saturday 28 October 6:30pm Tickets $330+BF
In celebration of Art Collective WA’s first decade of operation, TEN showcases the achievements of its 36 member artists with a group show of entirely new works including painting, sculpture and photography. TEN features Merrick Belyea, Cathy Blanchflower, Paul Caporn, Olga Cironis, Jennifer Cochrane, Penny Coss, Rebecca Dagnall, Jo Darbyshire, Stuart Elliott, Sarah Elson, George Haynes, Giles Hohnen, Chris Hopewell, Jeremy Kirwan-Ward, Theo Koning, Eveline Kotai, Joanna Lamb, Andre Lipscombe, Jane Martin, Minaxi May, Antony Muia, Andrew Nicholls, Brad Rimmer, Kevin Robertson, Susan Roux, Vanessa Russ, Helen Smith, Alex Spremberg, Angela Stewart, Jon Tarry, Michele Theunissen, Paul Uhlmann, Trevor Vickers, Toni Wilkinson, Tony Windberg and Jurek Wybraniec.
Join us this spring and summer to enjoy various festivities devoted to the king of grape varietals and our timeless Margaret River Cabernet Sauvignon.
Chameleon returns to Vasse Felix for edition number three. A culinary adventure for the vino valiant, this celebration of Chardonnay and its Margaret River form will be hosted by Chief Winemaker, Virginia Willcock. Join us for a wild and imaginative dinner as we taste through the anthology of Vasse Felix Chardonnays, paired with a thrilling degustation menu featuring Margaret River icon, the Heytesbury Chardonnay.
Visitors to the Estate can enjoy a special Cabernet wine flight in the Wine Lounge, featuring curated selections from our museum alongside the new release 2021 Cabernet Sauvignon. In the Restaurant, enjoy access to an exclusive list of museum vintages from across the last two decades. Importantly, the Cellar Door will be offering tastings of the new release, 50th vintage 2021 Cabernet Sauvignon. Don’t rest on your laurels as we anticipate this milestone vintage will sell quickly.
Your ticket includes a six-course degustation prepared by Head Chef Cameron Jones, accompanied by an in-depth exploration into Chardonnay hosted by winemaker Virginia Willcock. A handful of tickets remain. Purchase via Fine Vines Festival.
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Jo Darbyshire, Pink Lake (salt), 2023 oil on canvas, copyright of the artist.
$330 + BF
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TO SERVE Enjoy with the Vasse Felix Cabernet Sauvignon for a truly unique pairing.
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INGREDIENTS
METHOD
Umeboshi dressing
Umeboshi dressing (prep 24hrs prior)
1 shallot finely grated 2cm piece of ginger finely grated
Combine all Umeboshi dressing ingredients and store in the fridge.
100ml light soy
Tuna
100ml mirin
Dice Tuna, cover and leave in fridge.
100ml rice vinegar
Bonito Emulsion
15ml sesame oil
400g fresh, high quality tuna fillet
Add egg, light soy sauce, sesame oil, rice vinegar and bonito to blender. Blend on high for one minute. Continue blending on medium and slowly add oil until combined. Set aside.
Bonito Emulsion
Shiitake
1 egg
Heat oil in frying pan over high heat and sauté the shiitake mushrooms until lightly golden.
4ml sesame oil
Add sesame oil, sesame seeds, bay leaf and thyme and toss in the pan for three minutes.
15ml rice vinegar 20g bonito 250ml vegetable oil 100g shiitake mushrooms diced
Set aside and keep room temperature (remove thyme stalk and bay leaf before serving).
40ml vegetable oil
To Serve
5ml sesame oil
Place 2 tbsp of bonito emulsion in the bottom of each bowl.
Shiitake
1 dried bay leaf 1 sprig of fresh thyme 1tsp toasted sesame seeds salt Potato Crisp Your preferred potato chip, we recommend Kettle Sea Salt
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Divide tuna into eight portions and place on bonito emulsion. Divide shiitake mushrooms into eight portions and place on top of tuna. Dress tuna and shiitake with 3 tbsp of umeboshi dressing. Cover with potato crisps.
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40ml light soy
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Tuna
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40g umeboshi paste (or whole umeboshi plums finely diced)
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ENJOY EXCLUSIVE ACCESS TO A RANGE OF VASSE FELIX GIFTING MERCHANDISE HIGHLIGHTED IN THESE PAGES, ENDS 31 DECEMBER. FOR MORE IDEAS ON FESTIVE PAIRINGS & RECIPES, VISIT OUR BLOG.
Perfect for a beach picnic, or paired with fresh kingfish or seafood.
THE OCCASION
SOPHISTICATED & TEXTURAL
FESTIVE PAIR
Wine Tote ($65)
GIFT IDEA
Great with Asian cuisine.
2023 FILIUS SAUVIGNON BLANC SEMILLON 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. “Lots of citrus and distinct lime oil characters, some pastry.. with a lovely texture, all slippery, creamy with a little phenolic grip.” HALLIDAY WINE COMPANION JANE FAULKNER (22V)
“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.” THE REAL REVIEW HUON HOOKE (22V)
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SHOP FILIUS SBS
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2022 FILIUS CHARDONNAY 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. “A doorway to the renowned Vasse Felix style (but a delicious wine in its own right), this opens with vibrant, tangy fruit, like freshly pressed pineapples, woven with lemon verbena and white blossoms. There’s just a hint of toasty saline character underneath. The palate follows a similar through line, with lovely texture and a subtle barrel-andlees influence that’s well integrated with the tingly, crunchy acidity.”
SHOP FILIUS CHARDY
ALUMNI. $24
WINE ENTHUSIAST U.S.
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PURE & WILD
Enjoy with BBQ prawns or chicken, or an afternoon of olives and charcuterie.
FESTIVE PAIR
GIFT IDEA
OCCASION
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Playing Cards ($19.95)
2022 FILIUS SHIRAZ 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.. all of it laced together with fine tannins. Powdery and beautiful. Yes!”
“..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.”
HALLIDAY WINE COMPANION ERIN LARKIN (21V)
WA WINE REVIEW RAY JORDAN (21V)
SHOP FILIUS SHIRAZ
ALUMNI. $24 RRP. $30 Log In Online
FESTIVE PAIR SOPHISTICATED & TEXTURAL
Accompany a long lunch of lamb or a roasted tomato salad.
GIFT IDEA
OCCASION
Bahen & Co Chocolate ($9.95)
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Graceful and earthy for festive sundowner drinks.
Take a bottle to the coast to watch the sunset, or sip after dark with pizza and an outdoor film.
The 24-Hour Wine Expert ($24.99)
GIFT IDEA OCCASION
PURE & WILD
FESTIVE PAIR
2021 FILIUS CABERNET SAUVIGNON A new-age Margaret River Cabernet Sauvignon from the region’s 50th vintage. 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. “It seems the Filius grows in sophistication and varietal expression each year. This was a cool year of course, but the fully ripe fruit delivers, and then some. Has a little bit of Malbec which is an important consideration for the wine, adding just that little fruit brightness and mid-palate plumpness without compromising the controlled linear structure. A little graphite and oyster shell minerality completes a terrific value wine.” THE WINE PILOT RAY JORDAN
SHOP FILIUS CAB SAUV
ALUMNI. $24 RRP. $30 Log In Online
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2019 TOM CULLIT Y
2022 HEY TESBURY CHARDONNAY
APPEARANCE Bright garnet.
APPEARANCE Pale straw with a green and golden tinge.
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 cacao, crayon and an intriguing musk like fragrance.
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.
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 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
••• 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 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
202 1 C ABERNET SAUVIGNON
2022 CHARDONNAY
APPEARANCE Bright ruby plum with brick red tinges.
APPEARANCE Pale straw with a green and golden tinge.
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.
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.
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 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
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
202 1 FILIUS C ABERNET SAUVIGNON
2022 FILIUS CHARDONNAY
APPEARANCE Bright ruby with a purple tinge.
APPEARANCE Bright pale straw.
NOSE Lovely blood plum and mulberry fragrance, with graphite, some charred nori, roast pan drippings, spicy charcuterie, and a hit of Hickory sauce.
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 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.
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 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 ALCOHOL 14.0% TA 6.3 g/L PH 3.55 RS 1.32 g/L BOTTLED August 2022 CELLARING 10+ years VEGAN Yes
••• VARIETIES 100% Chardonnay HARVESTED 16 February - 12 March 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 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
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2022 S Y R A H
202 1 SAUVIGNON BL ANC
APPEARANCE Bright deep maroon with a purple tinge.
APPEARANCE Deep straw with a green 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.
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 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.
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% 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
••• 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
2022 F I L I U S S H I R A Z
2023 FILIUS SAUVIGNON BL ANC SEMILLON
APPEARANCE Bright maroon with a purple tinge.
APPEARANCE Pale straw with a green tinge.
NOSE Pretty, floral pot pourri with hints of black pepper lifting up from a light fresh blackberry and plum skin fruit core.
NOSE Immediately 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 background notes of red capsicum.
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.
PALATE Soft and luscious upon entry, generous guava and lemon zest mingle within the rounded, fleshy fruit profile. The quenching preserved lemon acidline provides structure, with gently puckering persistence rounding out an extremely moreish palate.
••• 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
••• 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), 93% stainless steel tank, 3 months followed by 2 months blended in tank ALCOHOL 12.6% TA 6.2 g/L PH 3.27 RS 1.31 g/L BOTTLED August 2023 CELLARING 5+ years VEGAN Yes
THE CLASSICS
PERFECT ALL-OCCASIONS WINES
CLASSIC DRY ROSÉ
CLASSIC DRY WHITE
CLASSIC DRY RED
A delicate, dry and refreshing Provençal-style Rosé. Crafted from Shiraz, it is lightly perfumed with a pure-fruit palate and gentle natural acidity.
A popular, pure-fruit blend of Semillon and Sauvignon Blanc made by Vasse Felix since 1987. It is zesty, fresh and crisp.
A soft and sumptuous, medium-bodied Margaret River Shiraz blend with a delicate French oak influence. It is bright, lightly perfumed and succulent.
ALUMNI. $15*
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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
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