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In crowning our very own Bart Molony 'Australian Viticulturist of the Year' at the recent Halliday Awards in Melbourne, the judges remarked that "every vineyard could do with a Bart Molony". Well, as someone who has a Bart Molony looking after their vineyard, I couldn't agree more!
Bart accepted the honour with typical grace, humility, and humour. He celebrated with his family, then jumped on a plane to return to Margaret River and got back to work. The 2025 vintage is only five months away and there's a lot to do. Every winery could do with a Virginia Willcock too, of course, and Vasse Felix is so fortunate to have had these two together for more than 18 years. The quality of their partnership is again evident in the latest release of our icon Chardonnay, the 2023 HEYTESBURY. From a handful of distinct Gingin clone plots of Chardonnay across our best sites - our Home and Gnarawary vineyardsthis latest release reflects a beautiful season in Margaret River and their teamwork.
From the plot selection and precision vine management, to the gentle hand harvest timed to perfection; and from the expert handling of the wild vinification, to the genius of the barrel management and selection, this wine—like all Vasse Felix wines—is a credit to both of them.
Cheers to Bart on his award and to his partnership with Virginia!
Paul Holmes à Court
Idée Fixe Szechuan Glazed Pork with Coconut, Pear, Kailan & Black Oil
What’s On at Vasse Felix
2023 HEYTESBURY CHARDONNAY
HEYTESBURY captures the essence of our most distinguished vineyard plots, a showcase of purity, precision and refinement. The 2023 vintage is a true collector’s edition, poised to age with grace.
This release of HEYTESBURY Chardonnay is defined by its impeccable balance, vibrant acidity, and brilliant pronounced flavours. From a modest season, excellent for Chardonnay, its distinctive savoury and taut citrus-driven profile is amplified with bright fruit. A quick splash through a decanter will unveil hints of flint and mineral characters if enjoying HEYTESBURY upon release, while the stylistic layers of savoury complexity will unfurl naturally over the next year and beyond.
The 2023 growing season began with a cool, dry spring, delaying vine development by 2-3 weeks. Intense effort went into shaping vine canopies for optimum sunlight, which set the grapes in great stead when the warmer weather finally arrived, enabling even veraison and ripening through the bunches. The vines flourished through mild and dry conditions until harvest between 15 February and 17 March.
The great story of this season was favourable yields and bunch weights for Chardonnay compared to the previous three years, which provided the winemakers a plethora of superb quality parcels.
Crafted from a meticulous selection of Gingin clone HEYTESBURY plots, (70% from our Gnarawary Vineyard in Wallcliffe, and 30% from the Home Vineyard in Wilyabrup), the fruit was hand harvested, whole bunch pressed and wild fermented, allowing the inherent power and palate texture of Gingin Chardonnay to shine. After maturing for nine months in French oak barriques (52% new), it spent an additional seven months’ harmonising on lees in tank.
Another momentous chapter of HEYTESBURY Chardonnay, continuing the legacy of this fabled wine, embodying precision, purity and an unrivalled sense of place.
COLLECT THIS RELEASE RRP. $140
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"The 2023 HEYTESBURY is, as always, our most unique and intriguing Chardonnay. Transformed with its key wild fungi companion – the yeast, to make it so special and make it wine. So much more than just remarkable fruit."
VIRGINIA WILLCOCK, CHIEF WINEMAKER
Q&A BART MOLONY VITICULTURIST OF
THE YEAR
"Molony is big on soil biodiversity, practises sustainable viticulture, and works tirelessly to ensure that the vines under his care are healthy. He’s the caretaker of the oldest vines in the Margaret River region, the ones planted in 1967, the Vasse Felix originals... The Vasse Felix wines are in outstanding form. The fruit in these wines is brilliant. Bart Molony has had his name waiting to be inscribed on this award for some time; this year we finally recognise his good work in full. Every vineyard could do with a Bart Molony..."
CAMPBELL
MATTINSON
What has been the greatest highlight of your career at Vasse Felix?
Planting the Gibraltar vineyard in 2008 was a significant highlight. At 23 hectares, it is the largest ever expansion of the Home Vineyard in Wilyabrup, primarily planted to Cabernet Sauvignon and Chardonnay, with smaller sections of Malbec and Petit Verdot.
The site is extremely rocky due to the presence of an ancient laterite duricrust, which is the geological parent body for the gravel loam soils. This rocky terrain made land preparation very challenging; many weeks were spent removing rocks and leveling the site for planting. Due to the rock, the vines were slow to establish and yields have been quite low; however, the quality of the fruit is exceptionally high. The vineyard now provides the backbone of the Premier tier wines, with some Chardonnay also allocated to the HEYTESBURY.
What’s been the most rewarding challenge and why?
There's nothing more rewarding than getting through a tough season with the best possible fruit outcomes. Every season is different, but the challenges that can impact productivity and quality include extreme weather, fungal diseases, insect pests and birds. Harvesting clean fruit with minimal crop loss at the end of a challenging season is incredibly rewarding, as it means all the hard work has paid off.
For Chardonnay specifically, what’s the important viticultural consideration in order to grow the best grapes?
The Gingin clone is important due to its ability to deliver concentrated flavours and complexity. This clone carries a virus that results in bunches with a mix of small underdeveloped berries, which have a high concentration of flavour. Being a low-vigour vine, Gingin thrives in more fertile soils—soils that, fortunately, are not ideal for our other main variety, Cabernet Sauvignon.
How has the Chardonnay viticulture program evolved in the last decade?
There has been a significant increase in Estate grown Chardonnay, bringing our fruit resourcing in-house. We have also implemented changes in soil management practices to improve soil health, including using more naturally derived fertilisers that benefit soil biology, increasing the diversity of plant species grown on the vineyard floor, reducing the number of tractor passes in winter to avoid compacting the soil, and grazing sheep in the winter months to control weeds and add organic matter back into the soil.
What’s your favourite food pair for Chardonnay?
My favourite food pairing would have to be Barramundi.
2023 CHARDONNAY
“Vasse Felix is most certainly one of the standout wineries of Australia and it’s unlikely you will find a better Chardonnay or Cabernet from Margaret River, or maybe even Australia.”
WINE TIMES, HONG KONG
2023 was an excellent year for Chardonnay at Vasse Felix, with temperate, favourable conditions supporting ideal yields, balance, and ripening. New generation plots at our Gnarawary Vineyard in Wallcliffe provided an abundance of exceptional fruit parcels, the result of significant investment in planting and grafting Chardonnay vines onto our most outstanding vineyard sites. Focused and elegant, with impressive fruit weight and underlying power, this release is beautifully mouthwatering, offering subtle saline minerality, excellent acidity, and brooding wild, savoury layers.
“The oldest winery in Margaret River delivers, as usual, a powerful yet elegant wine expressive of place, people and vintage.”
WINE ENTHUSIAST
2022 CABERNET
SAUVIGNON
The 51st Cabernet showcases vibrant complexity, concentrated varietal purity, and seductive fruit ripeness. A classic Margaret River "even year" Cabernet from a lower-yielding vintage, 2022 was shaped by a cool spring and a warm, dry summer. Veraison in early February was warm, rapid and ideal, allowing the Cabernet’s fruit characters to pronounce themselves early and benefit from consistent sunshine. Each sip is fresh and delicate, leading to a fleshy core elevated by buoyant acidity. Medium-bodied, its confidence shines through its impeccable tannin structure. Wild fermentation, extended maceration, and traditional oxidative handling highlight the intricate character of each vineyard plot. Splash through a decanter upon release and collect a few bottles for your cellar. ORDER THIS WINE RRP. $55
2022 SAUVIGNON BLANC
A wonderfully complex, modern expression of Margaret River Sauvignon Blanc. Wild fermented in large-format French oak with a portion of full skins ferment. A wine that's textural, deep and breaking new ground.
"If you are expecting or, indeed, wanting a tropical, punchy wine, walk away. If you want a complex, layered, textural Sauvignon Blanc, stick around. Wild-yeast fermented in French oak foudre and oak puncheons with some skin contact, hence the pale gold hue and excellent phenolic tension on the palate... The palate is all about texture, layers of flavour and mouth-watering acidity. Classy and great on its own, even better with food."
HALLIDAY WINE COMPANION
JANE FAULKNER, 95 PTS
"There’s a bit of winemaking here which lifts this from your standard model Savvy into something a lot more engaging... Love this style. "
RAY JORDAN, 94 PTS
WINE RRP. $35
2022 SYRAH
A cooler climate style that’s layered, restrained and vibrant, from the Premier plots in our Wallcliffe-based Gnarawary Vineyard. Made in small parcels, incorporating components of carbonic maceration, whole bunch fermentation and stomping. All parcels were wild fermented and matured in older oak, with sensitivity to the gentler southern Margaret River grapes.
"Excellent, dark purplered, and while it has a core of very good fruit – really popping thanks to some carbonic maceration – its outlook is super savoury. There's spicy, tangy, mouth-watering acidity, but the delight is its velvety tannins sashaying across the fuller-bodied palate."
HALLIDAY WINE COMPANION
JANE FAULKNER, 95 PTS
"On a par with the 2021, which was a most impressive wine, but slightly firmer and bolder... Supremely balanced."
RAY JORDAN, 94 PTS
$39
Since 2019, large-format French oak foudres have elevated the Sauvignon Blanc. These grand vessels allow a gentler influence, preserving the fruit's purity and vibrant character while imparting depth and complexity over time. With each vintage, the winemakers continue to experiment, unlocking new discoveries for a deeper understanding of the unique character of our vineyard plots.
A few behind the scenes photos from our vineyard and winery. Top left to bottom right: The all important task of pruning our vines; spring budburst in our Home Vineyard of our Chardonnay; Senior Winemaker James monitors maturing Cabernet parcels; concrete egg and cocciopesto fermentation vessels help drive innovation in the winery; bubbling Chardonnay ferments in barrel; Joseph and Simon from the winemaking team checking barrels; sampling Chardonnay from barrel, Virginia Willcock keeping an eye on the maturing Chardonnay.
Top left to bottom right: Winter exhibition in the Art Gallery, Tjukurrpa on Fabrics; Virginia Willcock with local producers at the Regional Margaret River Chardonnay Tasting held at Vasse Felix; TOM CULLITY vertical line up on the TOM CULLITY takeover weekend; members enjoying Cabernet Sauvignon at the Cabin Fever x Cabernet Society dinner; members enjoying a cheese board and glass of Chardonnay in the Wine Lounge; Cabin Fever x Cabernet Society event; TOM CULLITY Grand Tasting; members enjoying lunch in the Restaurant following the TOM CULLITY Grand Tasting.
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, captivating freshness and finesse. Layers of orange blossom, coastal Jasmine, wet stone and ocean mist carry through on the enticing citrus-infused palate to unfurl a lingering saline finish. 100% Chardonnay. 21+ months lees.
Idée Fixe Brut Rosé
The curious sibling to the Premier Brut, a poised and refreshing méthode traditionnelle Rosé, crafted from Chardonnay, with a small portion of Pinot Noir. Fruit purity is celebrated by the delicate dosage. Discover the exuberant elegance of the Brut Rosé as it transitions along the palate; a fetching aperitif or an excellent complement to fresh sashimi, cured meats or a soft-ripened cheese. 92% Chardonnay, 8% Pinot Noir. 16+ months lees.
RRP. $52 ALUMNI LOG IN TO ACCESS BENEFITS
SZECHUAN GLAZED PORK WITH COCONUT, PEAR, KAILAN & BLACK OIL
INGREDIENTS
SERVES 4
PORK & KAILAN
1 kg pork belly (prepare 24hrs prior)
1 tablespoon oil
1 tablespoon sea salt
12 leaves Kailan (Chinese broccoli)
BLACK SESAME & BLACK GARLIC OIL (prepare 24hrs prior)
50g black sesame seeds (toasted)
50g black garlic
20g charcoal powder
250g grapeseed oil
method
Blend all ingredients for 1 minute. Let the oil sit overnight at room temperature, then strain through a fine cloth and keep at room temperature.
COCONUT PARSNIP SAUCE (prepare 2hrs prior)
A
400ml coconut milk
20g sliced ginger
6g black pepper
4g Szechuan pepper
4g pink pepper
250g grated parsnip
B
25g rice vinegar
40g soy sauce
30g white miso paste
method
Bring A to scalding (around 70°C), cover, and allow to stand for 2 hours.
Strain the mixture and whisk in B and keep warm on a low heat until service.
PEAR & GINGER RELISH
A
500g sliced pear
1L pear juice
40g lemon juice
B
1 onion, finely sliced
30g minced ginger
100g vegetable oil
C
20g miso
70g fish sauce
1 tsp ground white pepper method
Peel and slice the pears, then place them into the pear juice to prevent oxidation.
Sweat the ingredients in B on low heat for 30 minutes or until soft.
Add A and C, and simmer for 30–60 minutes, until service.
SZECHUAN GLAZE
125ml mirin
125ml soy sauce
75ml sake
20g brown sugar
1 tsp black peppercorns
2 spring onions, cut into batons
1 garlic clove
10g ginger
4g Szechuan pepper method
Place all ingredients in a saucepan and reduce by half.
Strain the mixture and set aside.
METHOD
24 hours prior, pat the PORK BELLY dry, score the skin and leave uncovered in the fridge overnight to dry out the skin.
24 hours prior, prepare the BLACK SESAME & BLACK GARLIC OIL
2 hours prior, prepare the COCONUT PARSNIP SAUCE
Preheat the oven to 240°C. Place the PORK BELLY on a wire rack in a roasting pan.
Pour boiling water over the skin, then pat dry. Discard the water. Rub the pork with oil and season well with salt.
Roast for 40 minutes at 240°C until the crackling turns golden, then lower the temperature to 180°C and cook for another 20 minutes.
While the Pork is roasting, prepare the PEAR & GINGER RELISH , and then the SZECHUAN GLAZE
Allow the pork to rest for 10 minutes before slicing into four portions.
To Serve
Brush 12 leaves of Kailan with the Szechuan Glaze and quickly flash in a pan. Set aside.
Place two dessert spoons of Pear & Ginger relish on the bottom of the bowl.
Pour 60ml of the Coconut Parsnip sauce over the relish and drizzle with black sesame oil.
Add a slice of pork brushed with Szechuan glaze, then drape three leaves of kailan over the dish and serve.
A delectable Chardonnay pair for the festive season, adapted from the popular pork dish currently featured on the Vasse Felix menu by Head Chef Cam Jones.
WHAT’S ON
"Despite the whims of vintage, seasonal tourism and dining trends, this landmark Margaret River cellar door restaurant constantly delivers, time after time, long lunch after long lunch. One of the bedrocks of this consistency is champion hospitality: the handiwork of waiters that have bought in wholeheartedly to Vasse Felix’s strong service culture. Chef Cameron Jones’s cooking is equally exacting and obsessed with detail...While the kitchen has a global outlook, the snug upstairs dining room and downstairs Janet Holmes à Court gallery reiterate the Australianness of this vital wine country address."
TOP 10 WESTERN AUSTRALIAN RESTAURANTS
GOURMET TRAVELLER ANNUAL RESTAURANT GUIDE
Toothfish, Potato, Daikon, Tobiko
SUMMER EXHIBITION CIQUANTA+
24 NOV - 19 JAN, VASSE FELIX
From international jeweller, Dorothy Erickson, celebrating 55 years of exhibiting. It includes a selection of exquisite jewels from her Homage to Klimt and Wildflower collections and her newest work, the Hesperia Collection. The latter pays homage to the women who were among the first to make art as a profession in Western Australia. Many painted the unique flora of this international biodiversity hotspot that the ‘founding father’ had wanted to call Hesperia after the name of the Evening Star. Included are works that were inspired by the paintings of local stars Kathleen O’Connor, May and Helen Creeth, Loui Benham and Marie Tuck.
CELLARED VINTAGES IN THE WINE LOUNGE
ALL SUMMER, VASSE FELIX
Did you know a selection of wines from the Vasse Felix cellar can be enjoyed by the glass in the Wine Lounge? Settle in on the couch, or grab a picnic rug from the team for a zen summer afternoon overlooking Margaret River’s original vines with wine, charcuterie or cheese board. No reservations required.
A NEW FOOD & WINE FESTIVAL IN MARGS
14-17 NOVEMBER, MARGARET RIVER
Join us as we celebrate the region's newest event - Pair’d Festival. The event program includes a grand tasting, long lunch in Boranup Forest, a pop-up beach club at Castle Rock Bay and more. Discover the full program at pairdmargaretriver.com.
ACO COLLECTIVE SOUND & SENSE
6-8 DECEMBER, VASSE FELIX
A festival of music, wine and culinary art, with the sounds of the Australian Chamber Orchestra’s ACO Collective, led by Principal Violin Helena Rathbone.
PRELUDE (6 Dec) Enjoy canapés and a glass of Idée Fixe before the memorable opening performance.
SOIRÉE (Sat 7 Dec) Relax with a glass of Idée Fixe, prior to a stunning performance. After, venture to the Wine Lounge for a sunset soirée with the musicians, Vasse Felix team, and generous canapés with Premier wines.
SUMMER SOUNDS (Sun 8 Dec) An enchanting final performance of 2024 for your Sunday morning. Tickets via vassefelix.com.au/events.
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.
2023
FILIUS SAUVIGNON
BLANC SEMILLON
A sophisticated and extremely moreish rendition of Margaret River's famous blend. It bursts with bright citrus fruits, zippy acidity, svelte minerality and a tempered savoury dimension. Textural on the palate, from a portion of wild, full-skins fermentation and a touch of French oak. Perfect quenching summer wine.
SHOP FILIUS SBS ALUMNI. $20.80
“It’s delicious to drink, and more than a glass."
HALLIDAY WINE COMPANION, JANE FAULKNER
95 PTS
2023 FILIUS CHARDONNAY
A pure, modern favourite from a vintage where large format oak (foudres) was also incorporated, allowing incredible fruit preservation amidst the subtle funk and crisp natural acidity of Filius. Crafted from lighter bodied fruit parcels, 100% wild fermented and lees aged in French oak.
“Filius Chardonnay is immediately comforting in a favourite T-shirt kind of way” CHRISTINA PICKARD, WINE ENTHUSIAST, 94PTS
2023 FILIUS SHIRAZ
A dazzling, cooler style with a core of lively, plump fruit, while being surprisingly medium-bodied, due to its southern Margaret River grapes. Layered with lashings of dark fruit, florals and earthy charcuterie characters, with silky tannins and gentle French oak. 100% wild fermented.
SHOP FILIUS SHIRAZ ALUMNI. $24 RRP. $30
“A spicy number and aromatic... there’s a lot going on.”
HALLIDAY WINE COMPANION, JANE FAULKNER
93 PTS
SHOP FILIUS CHARDY ALUMNI. $24
$30
TIPS FOR PAIRING WINES FROM MARGARET RIVER THIS FESTIVE SEASON
SAUVIGNON BLANC SEMILLON
These wines have a medium-high acidity, so a dish of similar acidic strength makes an excellent match. This will also allow the fruit aromas and flavours to come to the fore. Asian style cuisine, even with some mild chilli heat pairs well. Other classic protein pairs include seafood such as marron, scallops, sashimi, trout, snapper, mussels, crab, crayfish and clams. Pairing a dessert? Cane Cut Semillon is your trusted friend.
CHARDONNAY
Wine with great palate weight, all of our Chardonnays make a wonderful pair for white meat such as pork, chicken and turkey, or even rabbit. For the Filius, crayfish, crab, oysters, prawns and scallops are divine. The Vasse Felix and HEYTESBURY Chardonnays are fantastic with charcuterie featuring smoky, charry and earthy flavours such as bresaola, prosciutto and coppa or rillette. For cheese, a soft-hard cow or mild goat.
SYRAH / SHIRAZ
With a defined line and length on the palate and an undercurrent of spice and velvety, drying tannins, these wines match really well with game meats such as kangaroo, duck and venison, as well as mildly spicy food and (semi) hearty stews. Pork, lamb, beef, charcuterie (salami, bresaola, cecina, prosciutto) and bacon pair wonderfully. Tip, if seasoning with pepper, use white, pink or red pepper as opposed to black.
CABERNET SAUVIGNON
Amazing with mushrooms, red meats (proteins), potato, pumpkin or beetroot. Juicy, rich, slightly fattier and/ or marbled cuts of beef that are roasted, grilled or barbecued are excellent pairs. Braised venison cheeks work very well, as does lamb shoulder. For Filius, barbecue your favourite cut with a bit of spice or a sweet and sour dressing. In general, foods with umami flavours work a treat, as does mature cheddar and hard cheese.
SEASONAL WINE GIFTS FROM VASSE FELIX, IDÉE FIXE AND FRIENDS
The Australian Ark (Paperback) $199, Vasse Felix 2022 Cabernet Sauvignon Magnum Encased in Wooden Box $120, Vasse Felix Playing Cards $19.95, Vasse Felix Wine Cooler (Burnt Orange) $45, delivery from November, Vasse Felix Canvas Tote (Light Charcoal) $65, Vasse Felix Wine Cooler (Taupe) $45, delivery from November, Idée Fixe Premier Brut Blanc de Blancs Magnum in Gift Box $115, Idée Fixe Bottle Stopper $25, Bahen & Co Artisan Chocolate $9.95
SHOP THE WINE COLLECTION VIA QR CODE + LOG IN TO YOUR ALUMNI PORTAL
2020 TOM CULLITY (SOLD OUT)
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
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
2022 CABERNET SAUVIGNON (NEW VINTAGE)
APPEARANCE Bright deep Garnet.
NOSE Concentrated and complex with dark berry coulis and raspberry pip, intertwined with graphite, wet stones, and dry forest floor. Floral notes of everlastings and potpourri emerge, alongside subtle liquorice, star anise, and charcoal. A touch of saddle leather, wax, vanilla, and cedar adds captivating depth.
PALATE A fresh and delicate entry leads to a fleshy core, elevated by buoyant acidity. Medium-bodied with a lovely mouthfilling tension, it unfolds with vibrant notes of blueberry skin and dark chocolate. Firm tannins build towards a long, dry finish. It’s reminiscent of a warm, assured handshake, exuding confidence.
OAK French oak barrique 34% new, 66% 1-5 yo, 18 months then 1 month blended in tank
ALCOHOL 14.5% TA 6.4 g/L PH 3.47 RS 0.54 g/L
BOTTLED November 2023 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
2023 HEYTESBURY CHARDONNAY (NEW VINTAGE)
APPEARANCE Pretty pale-yellow garnet.
NOSE Wonderfully complex, showing classic aromas of fine stone flint, lamb fat, and champignon, alongside custard lemon biscuits. Subtle hints of wet limestone and ocean spray evoke the region’s maritime influence, while a touch of white leather and sweet new straw bring savoury notes.
PALATE Beautifully structured with long, taut lines of acidity that provide strength and power. A fine, dry phenolic texture adds a layer of tension, complementing the wine’s depth. The palate evolves with lingering flavours of grapefruit, clotted cream and hints of ginger and lime leaf.
•
VARIETIES 100% Gingin Clone Chardonnay
HARVESTED 15 February - 7 March 2023
PRESSING Hand harvest, chilled, whole bunch pressed
FERMENTATION 100% wild yeast in French oak, full solids
OAK French oak barrique, 52% new, 48% 1-3 yo, 9 months then 7 months blended on lees in tank.
ALCOHOL 13.0% TA 6.9 g/L PH 3.09 RS 0.85 g/L
BOTTLED June 2024 CELLARING 8+ years VEGAN Yes
RRP $140
2023 CHARDONNAY (NEW VINTAGE)
APPEARANCE Bright, pale lemon yellow.
NOSE Resolved and fine, revealing complex perfumes of lemon custard, a hint of fennel seed and yellow flowers. The beautiful influence of yeast lees is evident, with enticing aromas of shortbread, lemon meringue, and crunchy nectarine.
PALATE Tight and elegant with impressive fruit weight and underlying power. Beautifully mouthwatering, with a subtle saline minerality and focused acidity. The finish is dry and savoury, with delicate notes of nectarine and wood spice.
VARIETIES 100% Chardonnay
HARVESTED 14 February - 10 March 2023
PRESSING Hand harvest, chilled, whole bunch pressed, plus some whole berry air bag press
FERMENTATION 100% wild yeast in French oak, high solids
OAK French oak barrique, 28% new, 72% 1-3 yo, 9 months, then 6 months blended on lees in tank
ALCOHOL 13.0% TA 6.4 g/L PH 3.12 RS 0.79 g/L
BOTTLED June 2024 CELLARING 5+ 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
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
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.
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
2023 FILIUS SHIRAZ (NEW VINTAGE)
APPEARANCE Deep Purple with a maroon tinge.
NOSE Pretty, floral potpourri, with hints of black pepper, cured meats and liquorice, lift from a light fresh cherry and boysenberry fruit base.
PALATE A juicy buoyant entry gives way to a plump core and a salivating lingering finish, it has a lovely body supported by an elegant, fine, soft, silky tannin structure. Layers of raspberry, maraschino cherry, truffle and lavender intermingle through to the finish.
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.
• • •
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
MARGARET RIVER’S ORIGINAL
A gentle and sumptuous, medium-bodied Shiraz blend. It is bright, fruit-laden and succulent, with structure. Also great as a chilled red.
Margaret River’s famous blend of Semillon and Sauvignon Blanc, made by Vasse Felix since 1987. It is zesty, fresh and crisp.
A delicate, refreshing and zippy Rosé. Crafted from Shiraz, it is lightly perfumed with a pure-fruit palate and poised acidity.
Enjoy the Classics all summer with your Alumni price of just $15 a bottle, plus free freight, by the dozen, to your Australian delivery address. OR, create a mixed dozen of any Vasse Felix wine to access the Classic Bonus and unlock extra savings.
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1. Open the camera app on your mobile.
2. Point your camera at the QR code of your chosen wine.
3. Tap the link banner that appears. This will open the Vasse Felix website where you can select your wines, and proceed to checkout. LOG IN TO YOUR ALUMNI ACCOUNT TO ACCESS EXCLUSIVE PRICES + FREE SHIPPING ON 12 BOTTLE CASES IN AUSTRALIA
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
