The Peregrine - Summer 2026

THE PEREGRINE VASSE FELIX - SUMMER 2026

THE 2022 TOM CULLITY | NEW RELEASE WINES | SEASONAL GIFTING

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2022 TOM CULLITY

Wine Lounge Exclusive Wine Flight

2022 Cabernet Sauvignon

2026 Halliday Awards Virginia Willcock, Winemaker of the Year

Chardonnay New Releases

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One year ago we were congratulating our very own Bart Molony on being crowned Australian Viticulturalist of the Year at the 2024 Halliday Awards in Melbourne. And now we congratulate Virginia Willcock on taking out the Australian Winemaker of the Year award at this year’s awards.

It’s just incredible to have a team like Bart and Virginia, crafting such beautiful wines from vine to bottle, and then into our cellars!

Other gongs at this year’s Halliday Awards included Chardonnay of the Year and White Wine of the Year for the 2023 Heytesbury Chardonnay making it a night to remember for Vasse Felix and the team.

Virginia has been recognised globally for her wines and her passion for Margaret River, in particular its Chardonnay and Cabernet Sauvignon. She has completed 19 vintages at Vasse Felix, laying down a growing and astonishing legacy.

Exemplifying this legacy is the release of our 2022 TOM CULLITY - at this new time - marking ten consecutive vintages of this special wine. Tasting all ten of these wines recently in a vertical line up left me stunned by what Tom started when he planted those first vines back in 1967.

Winegrowing is a lifelong journey. It’s punctuated by these special releases, but in the end judged by leadership and legacy.

Cheers, Paul Holmes à Court

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New Release Sauvignon Blanc

Vineyard, Winery & Estate Highlights

News from Idée Fixe

What’s on at Vasse Felix

Pork with Cabbage & Celeriac Recipe

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10 TH VINTAGE RELEASE OF TOM CULLIT Y

2022 TOM CULLITY Introducing the 10th vintage release of TOM CULLITY, a timeless tribute from the original vines that shaped Margaret River Cabernet.

Tom’s plots mark the origins of Cabernet Sauvignon in Margaret River, born of one man’s vision to see vines prosper in this remote, unproven corner of the world. A critic recently described TOM CULLITY’s ‘calm authority’ during a 10-year vertical tasting. It’s a trait befitting the wine, the namesake and the old vines on the knoll, which have been a beacon since 1967. From a notable vintage, this tenth release is a treasured jewel for your discerning cellar.

While a rainy, cool spring delayed vine development, sustained warmth in summer helped the vines catch up, and for Cabernet specifically, a rapid veraison moved the fruit’s flavour profile into a beautifully expressive spectrum, supported by a long, even ripening season. Bunch counts were strong; however, bunches were tiny from the season’s warm and dry conditions.

Poised elegance and vivid perfumes were preserved, with a core of concentrated, expressive and striking flavour from the compact, intense grape berries. Tannins are exquisite, sleek and ever-present. Malbec bunches were particularly tiny, leading to the smallest inclusion in TOM CULLITY’s history.

“It feels like yesterday we released the first TOM CULLITY, and here we are 10 years later, reflecting on our amazing development and evolution here at Vasse Felix. Yet the TOM CULLITY remains the same in its stature, meaning and beauty from the old vines, and tells the story of only the minor nuances of 10 beautiful seasons. The 2022 simply looks vibrant, energetic, powerful and delicious,” Chief Winemaker, Virginia Willcock.

The 2022 TOM CULLITY was crafted with the utmost precision to capture the season’s concentrated beauty. The fruit was hand-harvested between 25 March and 6 April, destemmed as whole berries and wild fermented. The fermenting wine was pumped over multiple times a day, with oxidative handling and extended maceration gently extracting flavour and tannins.

The wine was matured in fine French oak barriques for 18 months with minimal intervention, before it was composed and bottled. The 2022 TOM CULLITY is a blend of 87% Cabernet Sauvignon and 13% Malbec.

From 55-year-old vines this wine is the pinnacle of Vasse Felix, a wine of rare provenance and enduring grace. Capturing the essence of Margaret River’s most historic terroir, TOM CULLITY stands as both a living legacy and a timeless tribute to the vision that established this region among the world’s great Cabernet estates. More than a flagship, it embodies the soul of Vasse Felix.

This vintage also marks a new global release date of 1 October.

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“Superb... In character, it could be compared to the 2018 vintage for its balance and grace....

This is a superstar wine.”

98 POINTS ERIN LARKIN, ROBERT PARKER WINE ADVOCATE

“A robust expression of this famed wine from the oldest cabernet sauvignon vines in Margaret River... Excellent.”

98 POINTS RYAN MONTGOMERY JAMESSUCKLING.COM

98 POINTS RAY JORDAN, WA WINE GUIDE 2026

“This is a superb wine. It’s elegant, balanced, and beautifully presented...

The palate is beautifully integrated and woven with fine, silky chalky tannins and fine-grained oak in support... A wine that is both pretty and powerful, with refinement and elegance.”

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THE 10TH VINTAGE RELEASE In 2017, as Vasse Felix and the Margaret River wine region celebrated its 50th anniversary, we released the 2013 TOM CULLITY. Ten vintages later, we opened up a 10 year vertical.

EXPERIENCE A VASSE FELIX WINE LOUNGE EXCLUSIVE CELEBRATING THE TOM CULLITY

THE FOUNDER Discover the story of our founder, Dr. Tom Cullity, through a curated wine flight of three iconic vintages - the 2015, 2018, and 2022 TOM CULLITY - introduced by a Vasse Felix host. Complete the journey at your own pace, culminating with a specially crafted dish from the Vasse Felix Chefs, for the 2022 vintage.

Available in the Wine Lounge from 11am - 4pm | Walk in | $110 6

A DECADE OF TOM CULLITY REFLECTIONS FROM A 10 YEAR VERTICAL

To celebrate the tenth vintage release of TOM CULLITY, several leading wine writers revisited the wines through a 10 year vertical spanning 2013 to 2022. The experience offered a rare window into a decade of dedication to the legacy of Dr Tom Cullity, whose vision for elegant, age-worthy wines set the course for Margaret River’s fine wine story.

Across all ten vintages, one sentiment echoed clearly: these wines have aged beautifully and will continue to evolve for decades to come. Each vintage reveals a distinctive expression of the season, yet together they tell a single story, one of refinement, purity and a profound sense of place.

Erin Larkin, (writing for Robert Parker Wine Advocate), described the collection as a testament to consistency and craftsmanship. “A vertical is a fascinating exercise for any wine lover,” she said, “in that the impact of seasonality is clearly seen through the lens of these grand old vines. So many crucial elements about the growing and production remain consistent that consistently high scores seem to be the norm. I think Tom would have liked it.”

For Jane Faulkner (Halliday Wine Companion), the vertical underscored the wine’s deep connection to place.

“What a stellar line-up,” she said, “perfectly highlighting the region’s oldest vines, vintage, seasons and a fabulous story that brings it all together.” Reflecting on the inaugural 2013 release, she added: “It was wonderful to revisit this wine… still youthful and super fine, with florals, peppi tree, joss sticks and potpourri, and a vibrancy belying its age. Supple, complex, beautiful tannins. Drinking superbly and will easily last another 10 years.”

Toni Paterson MW, tasting for Halliday Magazine, offered perhaps the ultimate endorsement: “It is probably one of the best Australian wines I’ve ever had... outstanding.”

Jeni Port (writing for Winepilot) recalled that “the TOM CULLITY project was impressive from day one, with aspirations to make one of Margaret River’s greatest and most age-worthy wines from the region’s oldest vines.

A recent vertical of a decade of releases does not disappoint.”

Bringing the reflections together, Tom Kline, (writing for Jane Anson, Inside Bordeaux) noted that the wines show Vasse Felix has indeed fulfilled Tom Cullity’s goal “of creating wines of elegance and restraint.” He described “mid-weight, finessed expressions with lifted floral complexity dancing around a core of vibrant fruit.” The cooler seasons, he said, accentuate floral tones and seductive fruit, while the warmer seasons capture the savoury, nori-like character so distinctive of Margaret River Cabernet. “Tom Cullity would have been thrilled by the wines bearing his name.”

A decade of TOM CULLITY tells a story of heritage and quiet confidence — wines that embody grace, depth and the enduring spirit of Margaret River.

Read more about the ten-year reflection in our journal at vassefelix.com.au.

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2022 CABERNET SAUVIGNON Also from the cracking 2022 vintage is the historic Vasse Felix Cabernet Sauvignon, made every vintage since 1972.

This is a release of vibrant complexity, concentrated varietal purity, and seductive fruit ripeness. Layered, with Margaret River’s inherent power and elegance, it has 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. Cellaring potential 15+ years.

“On the one hand this seems approachable and complete, so it’s drinking superbly; but, on the other hand, there’s structure and detail with a framework of fine tannins and acidity, ensuring this will garner more complexity in time.”

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95 POINTS JANE FAULKNER, HALLIDAY WINE COMPANION

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#CABERNETSOCIET Y

“Ripe, fleshy fruit with soft-edged tannins melting into gravelly cores, pencil shavings and inky fruit. A more opulent (but not overblown) Cabernet...

A wine full of surprises with great saturation and appeal.”

“Medium bodied with a bright intensity of black fruits at the core... a harmonious palate that is guided with persistent, finely wrought tannins.

Phenomenal length and precision into the finish...

A delight to drink now, and will cellar very well.”

94 POINTS CASSANDRA CHARLICK, DECANTER

95 POINTS STUART KNOX, THE REAL REVIEW

“...One of the most memorable vintages for me was the 1985 Cabernet Sauvignon. I remember clearly because there’s a great back story to it.

After entering the wine in the World Trade Fair in London in early 1987, David Gregg was approached by Woodside Petroleum with an offer to purchase the entire vintage for use as corporate gifts. Short of cash, David thought it was a great deal, so he took it. Famously, the wine went on to win the trophy for Best Red Wine at the Fair, but there was no wine left to sell! Margaret River Cabernet has always held a special place in my heart.

As Winemaker David Gregg said, “To be honest, Cabernet was always king, it was the first priority in everything.”

PAUL HOLMES À COURT CEO & OWNER, VASSE FELIX 9

“...Delivers all the iron fist-in-velvet-glove beauty you could hope for from this famed West Aussie style. Cab’s unmistakably powerful tannins sweep in on the palate, sculpting and tightening, but herb-y, succulent fruit and freshening acidity hold their own.”

95 POINTS CHRISTINA PICKARD, WINE ENTHUSIAST

“Passionate is a word too often brandished glibly about those in wine but, with Virginia, it’s palpable.”

JANE FAULKNER HALLIDAY WINE COMPANION

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THE 2026 HALLIDAY WINE COMPANION AWARDS VIRGINIA WILLCOCK | WINEMAKER OF THE YEAR 2023 HEYTESBURY CHARDONNAY | WHITE WINE & CHARDONNAY OF THE YEAR Vasse Felix celebrated an extraordinary evening of recognition at the 2026 Halliday Wine Companion Awards that were held in August, where Chief Winemaker Virginia Willcock was named ‘Winemaker of the Year’ and the 2023 HEYTESBURY Chardonnay was awarded both ‘White Wine of the Year’ and ‘Chardonnay of the Year’ with an exceptional 99 points.

This milestone marks one of the most significant achievements in the history of Vasse Felix, cementing Margaret River’s reputation as a world-class region for Chardonnay and Cabernet Sauvignon.

Jane Faulkner of Halliday Wine Companion, praised Virginia’s dedication: “Virginia has never lost sight of why she became a winemaker. Her parents owned a small vineyard and, as a teenager, Virginia witnessed the joy of growing grapes and turning them into something more beautiful.

It became her calling.

Passionate is a word too often brandished glibly about those in wine but, with Virginia, it’s palpable. She cares deeply about every aspect of winemaking, from the people she works with to those special sites producing excellent fruit for her to turn into the best wines possible.

In 2026, she marks 20 years leading Vasse Felix, and she’s at the top of her game.

She has done so much to promote Margaret River nationally and internationally due to the quality of her Cabernet Sauvignon and Chardonnay, and few have matched her complete dedication to the two varieties, the pinnacles of which are the TOM CULLITY and HEYTESBURY.” In her acceptance speech, Virginia reflected on the significance of the honour:

“There’s no such thing as not working hard in this industry – you give your life to it because you believe in it. This is possibly the greatest moment of my life. What drives me, and all of us at Vasse Felix, is a deep love for Margaret River – its soils, its vines, its people. From the microbes and fungi that sustain the vineyard to the joy on someone’s face when they drink a glass of wine, it’s all connection. That’s why we do this.

To see the 2023 HEYTESBURY Chardonnay recognised at this level, alongside my own award has made this the greatest night of my working life.”

This recognition is a testament to Virginia’s extraordinary vision and unwavering pursuit of excellence over her almost 20 years at Vasse Felix. These awards celebrate not only her achievements but also the strength and maturity of Margaret River as one of the great wine regions of the world.

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2023 HEYTESBURY CHARDONNAY FINAL BOT TLES FOR MEMBERS

“When it comes to the best of the best, provenance is paramount. And taste memory utmost, especially when tasting Heytesbury made under Virginia Willcock’s tutelage... Her influence is here in this wine, and ‘23 will be known as one of the finest... Oscillating between power and refinement, intensity and pure drinking pleasure.”

99 POINTS JANE FAULKNER HALLIDAY WINE COMPANION RRP. $140 ALUMNI MEMBERS Log in to access benefits

NEW RELEASE : AVAILABLE 1 NOVEMBER

2024 SINGLE PLOT CHARDONNAY ‘DHH1’ A rare and captivating expression of place, it hails from the coolest pocket of our Wallcliffe vineyard, where 100% Gingin clone fruit shows a purity so distinct it warrants its own small batch bottling. Crafted to honour its restraint and paired only with older oak, it is released unfined and unfiltered. This pristine Chardonnay celebrates elegance, finesse and natural acidity in its truest form.

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NEW RELEASE

2024 CHARDONNAY Introducing the 2024 Vasse Felix Chardonnay, a vintage of remarkable power and purity, shaped by a temperate, dry growing season that saw our Gingin clone Chardonnay thrive. The striking strength and structure of this wine is immediately on display, a result of the 90% Gingin clone contribution, and is complemented by the soft, creamy texture of our Bernard clones to form a complete, harmonious palate. At its core lies generous weight, framed by bright acidity and fine, dry phenolics that lend the wine its signature wild complexity. Incredible in its youth, this Chardonnay will reward careful cellaring of 5+ years. Perfect alongside rich white fish or soft cheeses.

“A slightly more generous style of chardonnay, showing richness and concentration while retaining fine linear precision. Minerally lemon curd with a savoury edge, intense and sustained. One of the best under this label.”

95 POINTS RAY JORDAN

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NEW RELEASE

2023 SAUVIGNON BLANC A wonderfully complex, modern expression of Margaret River Sauvignon Blanc.

Fermented wild in large-format French oak amplifies its powerful, aromatic and savoury characters. 38% full skins fermentation contributes a deeper hue and riper fruit profile, adding remarkable texture and structure to the palate.

“...It’s not a fruity, tropical, boring drink, it’s complex, smokin’ and an excellent food wine...”

“A different more complex take on Sauvignon Blanc...

Texturally pleasing and complex...”

95 POINTS JANE FAULKNER HALLIDAY WINE COMPANION

94 POINTS RAY JORDAN WA WINE REVIEW

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2023 SYRAH A fine-boned Syrah from our premier southern Margaret River parcels, showcasing a cool-climate style with fine spice and savoury nuance. Touches of carbonic maceration, whole-bunch fermentation and stomping bring vibrancy to the wine. The 2023 season delivered a wine of poise and freshness, underpinned by ripe depth and power from the moderate conditions.

“Thoroughly delicious and appealing...

Interesting techniques have captured the best from the fruit... so exquisitely smooth and seamless, yet with a fine minerality to define and sustain. Outstanding.”

95 POINTS, RAY JORDAN, WA WINE REVIEW

“A delight to drink Syrah from Margaret River these days because it’s up there as an excellent drink, as this one attests...”

95 POINTS JANE FAULKNER HALLIDAY WINE COMPANION 14

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TEST YOUR KNOWLEDGE WITH A GLASS OF WINE AND A CLASSIC CROSSWORD. 1.

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ACROSS 2. Larger oak barrel, 350L - 500L (8) 6. Whole __ fermentation (5) 7. Direction & gradient of a vineyard slope (6) 8. Eucalyptus & bay leaf notes described as __ (6) 11. __set; transition from flower to grape (5) 12. The _ tier, Vasse Felix’s defining expressions (7) 17. _row; space between vine rows (3) 18. One year old wood on a vine (4) 19. Leftover skins, stalks & seeds (4) 21. Vasse Felix Cabernet Sauvignon is the __ Cabernet of Margaret River (8) 24. To plant new varietal on rootstock (5) 27. The Ocean to Margaret River’s West (6) 29. Steeping grape juice in skins & solids (10) 30. __ Crops; grown in vine rows (5) 32. To store/age wine (6) 35. Majority of red fruit is __ pressed (6) 36. Key Cabernet blending component (6) 38. Indentation at bottom of bottle (4) 40. Fermentation in an __ top vessel exposes the cap to oxygen (4) 42. The refreshing element of wine (7) 44. Stage of ripening where grapes begin colouring (8) 45. Latin meaning of ‘Felix’ (5) 48. Removing unwanted vine parts (7) 49. Number of decades Vasse Felix has produced Cabernet Sauvignon (4) 53. Depth & variety of aromas, flavors, and other characteristics in a wine (10) 56. Vasse Felix is a member of __ Winegrowing Australia (11)

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60. The type of vine (7) 61. Harvest season (7) 64. __ Press, aka the Pneumatic Press (6) 66. Marks the end of vine’s winter dormancy (8) 67. Margaret River is top & tailed by a __ (4) 69. Last stage for fruit before harvest (5) 72. A grapevine’s leaves, shoots & fruit (6) 73. Malolactic fermentation softens this acid compound (5) 74. A trained wine professional (9) 75. Unfermented components extracted from pressing (4) 76. Stage where vine growth pauses (8) 77. To char the inside of a barrel (5) 78. Technique for clarifying wine (6) DOWN 1. __ plucking; carefully expose vines to sun (4) 2. Concentration of acidity (2) 3. WA’s heritage Cabernet clone (8) 4. __ cap, closure to seal wine (5) 5. To compose a final wine (5) 6. Sugar content in grape juice (5) 9. __ blossom, endemic to South-West of WA (5) 10. __ Verdot, the ‘salt & pepper’ component (5) 13. Type of Oak barrels (6) 14. A style of picking fruit (4) 15. Renowned Cabernet sub-region (9) 16. A hallmark of Margaret River Cabernet (8) 17. Margaret River has an extreme __ influence (8) 20. The TOM CULLITY is a __ vineyard wine (6) 22. Margaret River soils are __ loam over clay (6)

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23. To separate juice from solids (5) 25. Root system of a grapevine (9) 26. The season for vine growth (7) 28. The TOM CULLITY is a __ to our founder (7) 31. Group of vines from a single “mother” vine (5) 33. La __ results in above-average rainfall (4) 34. Form of pest-control attempted by founder (8) 37. Responsible for a wine’s drying sensation (7) 39. The Home Vineyard is positioned __ kms from the Ocean (4) 41. The Leeuwin-Naturaliste __ (5) 43. __ Plots, from which the Icon wine descends (4) 46. Quantity of grapes harvested (5) 47. Vasse Felix Cabernet is an __ expression (10) 50. Where the vines are planted (4) 51. An excellent pairing for Cabernet (11) 52. Also known as ‘natural’ ferment (4) 54. The Home Vineyard is the site of Margaret River’s __ vines (6) 55. Vasse Felix comprises __ vineyards (5) 57. Total acidity abbreviation (2) 58. A wine’s sense of place (7) 59. Fungi which converts sugar to alcohol (5) 62. When yeast cells break down post-ferment (9) 63. Rare collector wines (4) 65. King varietal of Margaret River (8) 68. __ tree, a classic aroma in Cabernet (5) 70. Wilyabrup is found in Margaret River’s __ (5) 71. 2022 TOM CULLITY is the __ vintage release (5) 72. Permanent horizontal cane on a vine (6) 73. __climate; enviroment of a small specific area (5)

WINERY & VINEYARD | 2025

1. Sunrise over Tom’s block during vintage | 2. Home Vineyard Manager Ian MacDonald loading up the tractor with a mix of oats and peas to sow the cover crop in Tom’s block | 3. Paul Homes à Court planting the first Cabernet Sauvignon Houghton clone graft into Tom’s M1 plot in August | 4. Senior Winemaker James Revie and Chief Winemaker Virginia Willcock celebrating all of the fruit arriving safely to the winery | 5. Plunging Syrah | 6. A peek underground, layers of Wilyabrup red loam over clay | 7. Harvest concluded this year on the 10th of April with the last of our Cabernet Sauvignon coming off vines at the Gnarawary Vineyard | 8. A bucket full of Gingin Chardonnay, ready for the winery.

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ESTATE & EVENTS | 2025

1. Matt Buchan and James Harris chatting everything Chardonnay and Vintage 2025 at our recent Margaret River Regional Chardonnay Tasting | 2. Guests enjoying a walk-in tasting at the Cellar Door bar, available 7 days a week from 10am – 5pm | 3. Perth Media and Sommeliers taste a ten year vertical of the TOM CULLITY | 4. Highlight from Cabin Fever’s ‘The Dinner Table’, Head Chef Cam Jones dish ‘Shepherd’s Pie’ | 5. The Chatterbox Menu for Cabin Fever | 6. A toast to the 2022 Syrah | 7. Producers enjoying 2024 Cabernet Sauvignon barrel samples at the Margaret River Regional Cabernet Tasting in May | 8. The Art Gallery has hosted three exhibitions in 2025: ‘Driftwood’, ‘The Hills: An Artist’s Gathering’ and ‘The Wildflower State’ | 9. 1967 Club members sat down for a masterclass in June that included six vintages of TOM CULLITY, a back vintage Cabernet and Heytesbury Cabernet.

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“ THIS BRAND, UNDER THE OWNERSHIP OF MARGARET RIVER ICONS VASSE FELIX, WITH ITS WINE MADE FROM INVIGORATING, RIGID, BRITTLE AND BEAUTIFUL CHARDONNAY GRAPES FOUND IN THE FAR SOUTH OF MARGARET RIVER IS SETTING THE CAT AMONG THE PIGEONS. ONE TASTE AND YOU WILL KNOW WHY I HAVE MADE A FOUR-YEAR-LONG FUSS ABOUT THIS WINE.” MAT THEW JUKES 100 BEST AUSTRALIAN WINES 2025

Brendan Carr, Idée Fixe Operations Manager

The allure of Margaret River Blanc de Blancs continues to extend its influence far and wide.

We invite you to discover the purity, precision, and personality that defines each bottle of Idée Fixe.

Experience the House this Summer; Margaret River’s newest drawcard destination.

Pre-opening access exclusive to Alumni, more details soon.

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Idée Fixe Premier Brut “This is all about finding purity in a true blanc de blancs style. Racy and mineral-edged aromas of lemon peel, grapefruit, oyster shell, salted almonds, white flowers, biscuits and hazelnuts. The palate is mid-weighted with a saline and coastal feel beneath a creamy, textural mouthfeel, showing real citrus drive with no hard edges. 100% chardonnay.

24 months on tirage. 5 g/L. This is a wine to watch and is pure class.”

95 POINTS JAMES SUCKLING 100% Chardonnay. 20+ months lees.

RRP. $58 ALUMNI LOG IN TO ACCESS BENEFITS

Idée Fixe Brut Rosé The curious sibling; Idée Fixe Brut Rosé. A layered, poised and refreshing méthode traditionelle Rosé, crafted from estategrown Chardonnay and a splash of Pinot Noir. The Brut Rosé finds its place at the table with ease, whether as an aperitif or with food such as fresh kingfish crudo, shellfish, or a delicate duck rillette. Its mineral drive and fine mousse elevate both palate and plate.

92% Chardonnay, 8% Pinot Noir. 16+ months lees.

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WHAT’S ON “Some of the state’s most imaginative cooking in a classic winery setting. There’s not much in the simple menu descriptions to hint at the creativity you’re about to experience. The room, too, while lovely, gives off classic winery vibes, with soaring timber ceilings and windows looking out over vast vineyard holdings – you might expect truffles and caviar here, but not the decidedly modern riot of flavours chef Cameron Jones is delivering. But you sure won’t be disappointed – even the wildest creations are built with deliciousness as their underpinning. This is a place for long lunches... ” Beef, pistachio, carrot, onion.

WA GOOD FOOD GUIDE TOP 100 RESTAURANTS OF 2025

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COMING UP AT THE ESTATE

THE WILDFLOWER STATE

PAIR’D X RANGE ROVER

ACO SOUND & SENSE FESTIVAL

Exhibition 16 November - 29 March 2026 Vasse Felix Art Gallery

Food & Wine Festival 20 - 23 November Margaret River

50th Anniversary Season 12 - 14 December Vasse Felix

Western Australia has long been renowned for its wildflowers and the artists in this exhibition use our unique flora as a subject or motif to represent the natural and cultural histories of this place. Whilst the earliest works in the exhibition borrow from the conventions of botanical illustration or Victorian flower painting, contemporary artists extend these traditions to scrutinise the histories of this State or alert us to environmental concerns.

After a successful debut year, Pair’d Festival is back this November.

Designed with a ‘wine first’ approach, this festival brings together the best of culinary, music, and cultural experiences, all thoughtfully curated to create an unforgettable celebration of the senses.

Join the Australian Chamber Orchestra to finish 2025 on a high in the spectacular surrounds of Margaret River at the Vasse Felix Sound and Sense Festival.

Artists: Florence Hildegarde Bassett, Sujora Conrad, May Creeth, Annie Dorrington, Eva Fernandez, Guy Grey-Smith, Jan Mullen, Melissa Sandy, Sandie Schroder, Holly Story, Percy Trompf, Memnuna Vila-Bogdanich Pictured: Melissa Sandy, Sturt Pea, 2021. Acrylic on canvas, copyright of the artist

Head Chef Cam Jones and Chief Winemaker Virginia Willcock are joining forces with Chef-Owner of ‘Odette’ Singapore Julian Royer and Wine Director Vincent Tan, for a collaboration of culinary artistry and winemaking mastery, exploring new and old, heritage and craft.

Vasse Felix x Odette event is Sold Out. Limited tickets for additional events remaining.

You can access the full program and plan your visit via the Pair’d website.

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Artistic Director Richard Tognetti will direct the ACO through three exhilarating performances featuring music from across the centuries, performed with the distinctive virtuosity and sense of adventure that has made the Orchestra a favourite in concert halls around the world. Tickets start at $90.

Head to the Vasse Felix website Journal for futher information or to purchase tickets.

PORK WITH CABBAGE & CELERIAC SERVES 4 MISO EMULSION A 1L chicken stock or chicken jus 120g red miso paste 50g confit garlic B 1L canola oil

PORK 1 kg pork belly METHOD Sous vide the pork at 72 degrees for 12 hours.

Lay the pork between two flat trays to weigh it down.

Place in the fridge until completely cooled then portion to desired size once ready to serve. Once portioned, bring a pan to medium heat and then place the pork skin side down for 2-3 mins until crispy. Place this into an oven at 180 degrees for a further 6 minutes just before serving.

METHOD In a pot bring A steadily up to 50 degrees, then turn off the heat. Using a stick blender, slowly blend in the canola oil B until emulsified. Set aside and keep warm until serving.

PASTRAMI SPICE 90g smoked paprika 90g coriander seeds 90g mustard seeds 50g black pepper, cracked 50g nigella seeds

SAUERKRAUT SALAD A 95ml sesame oil 80ml rice wine vinegar 80ml maple syrup 32ml canola oil B 900g sauerkraut (buy or make, see below for recipe)

METHOD Place all ingredients into a pan and lightly toast until fragrant. Once cooled, grind into a medium crumb, just enough so that the seeds aren’t completely crushed.

This will be used to coat your celeriac.

METHOD Combine the wet ingredients A to make a dressing, and toss through the sauerkraut B.

CONFIT CELERIAC 1 medium sized celeriac 250g melted copha METHOD Place the celeriac into a deep roasting tray, submerged into the melted copha fat. Cover the tray in foil.

SAUERKRAUT (optional) 1 kg sliced cabbage 20g salt

Roast at 160 degrees for 90 minutes, or until a skewer can pierce the celeriac with minimal resistance.

METHOD

Allow to cool, and portion to desired size. When ready to serve, bring a pan to medium heat and cook each portion on all sides until golden. Finish by pressing each portion into the ground pastrami mix to coat one side.

Combine the cabbage and salt then place into a sterile airtight container. Let it sit for 2 days at room temperature, then transfer to the fridge .

To Serve Place your sauerkraut salad down first, creating a small nest for the pastrami celeriac to sit atop. Postition the pork belly parallel to the celeriac and finish by spooning the miso emulsion into the bottom of the bowl.

BEST ENJOYED WITH A GLASS OF VASSE FELIX CHARDONNAY 22

Adapted from the pork dish currently featured on the Vasse Felix Restaurant menu 23

SUMMER IN WINE PARADISE With no shortage of pristine coastline, memorable dining experiences or outdoor adventures, there is always something new to discover in Margaret River. Here are some of the Vasse Felix team’s recommendations to explore the south west this summer.

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COCKTAIL & SNACK AT ‘THE PAV’ Spacious yet familiar, the Busselton Pavilion is the south-west’s go-to for good times. With sun-drenched corners and an open-air beer garden, ‘The Pav’ is the kind of place that welcomes you in and keeps you coming back. Prawn toast or a roast chicken roll after a dip in the ocean is hard to beat. Unless you’re pairing it with a salted peach daiquiri.

THE BEST GELATO IN TOWN

LUDLOW TUART FOREST HIGH ROPES

MOVIES AT CAPE MENTELLE

If you haven’t heard already, the new kid on the block in Margaret River Town is the Mai Tardi Gelateria.

Serving up award winning gelato made the traditional Italian way using authentic family recipes, innovative techniques, imported Piedmont hazelnuts and Sicilian pistachios... a visit here is a must. With 20 artisan gelato flavours made fresh daily and much more, it is the perfect beat-theheat or after dinner experience.

Located just a 20-minute drive from Busselton or 45-minutes from Margaret River, Forest Adventures is a Capes Foundation experience that offers adrenaline-filled fun on high ropes courses and flying foxes, set high among the majestic trees of the Ludlow Tuart Forest. Six huge courses combine all kinds of rope and wire challenges to provide 2.5 hours of pure fun. Bookings are essential, adult participation or supervision is required.

A highlight of summer down south is the outdoor cinema at Cape Mentelle.

Relax in a bean bag and watch old favourites or new season box office hits. The program runs nightly from December through to February weather permitting. Each season, Cape Mentelle partners with a local vendor to customise a range of food available to purchase - not forgetting a kids menu, chocolates and popcorn.

Head to the Cape Mentelle website for the program.

YOGA ON THE FARMHOUSE LAWN

ONE OFF THE WOOD IN EAGLE BAY

KAYAK DOWN MARGARET RIVER

Rise and align as you greet the day with a rejuvenating morning yoga flow on the Meelup Farmhouse lawns. The first Sunday morning of each month from November to April, there is a 60 minute practice designed to build strength, flexibility and balance in the mind and body. BYO yoga mat and take the opportunity to slow down for a moment in the morning sunlight.

Tickets available from Meelup Farmhouse.

Perfect for families, you’ll find more than great beer at Eagle Bay Brewery. Delicious food, a huge playground and relaxed atmosphere are just some of the drawcards whilst you sit back and enjoy the view of Cape Naturaliste; a cold brew in hand. A family-owned, independent craft brewery located on a 75 year old working farm, a visit is worth ticking off the list this summer.

Canoes, kayaks, body boards, stand up paddle boards – there is something for everyone at Margaret River Kayaks. An awesome activity, enjoy travelling along a pristine section of the Margaret River, from the Rivermouth upstream. There is no boat or vehicle access to this section of the river, so you can paddle along in absolute peace for up to 3km. Paddles, life jackets and wetsuits are supplied.

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2023 FILIUS CABERNET SAUVIGNON A contemporary style, complemented

by Malbec for vibrancy and depth. It is bright, fruit-forward and earthy, with the soft, juicy palate framed by fine, dusty tannins. 100% wild fermented and matured in fine French oak, this elegant style is crafted for earlier enjoyment yet holds the structure to age with grace.

Pair with BBQ meats over summer.

“Consistently one of the best Cabernets from WA. It’s designed to express its best qualities as a young wine, with its brightness and energy immediately apparent... Smooth and seamlessly structured with a sublimely elegant expressive palate. The best yet.”

94 POINTS RAY JORDAN WA WINE REVIEW 2026

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2024 FILIUS CHARDONNAY A vibrant, modern, expression of Margaret River, that captures the Vasse Felix house style. Elegantly structured with crisp, natural acidity, lively fruit purity and enticing wild characters from its 100% natural yeast fermentation.

A delicately balanced fine wine to pair with shellfish like crayfish and prawns, or a mild goat cheese. “...Filius has some fleshy stone fruit in the mix but also requisite citrus, ginger spice and some struck match. No new oak here, so this is a vibrant representation of fruit, although there’s a lick of lees and, thus, a savouriness throughout. Yup. Very appealing.”

91 POINTS JANE FAULKNER HALLIDAY WINE COMPANION

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2023 FILIUS SHIRAZ

ALUMNI. $24 RRP. $30 Log In Online

From southern Margaret River, where the cooler climate lends finesse to this medium-bodied wine’s frame. Juicy, dark fruits are lifted by floral notes and charcuterie nuances. Layered and complex with whole bunch fermentation and carbonic maceration bringing vibrancy and depth. Silky tannins and subtle oak round out this poised Shiraz. Pairs well with game meats like kangaroo or venison, or enjoy with charcuterie.

“Great value, even greater wine... Mid-weight, shapely tannins and a vibrancy to the acidity make this tip-top today and better with time.”

94 POINTS JANE FAULKNER HALLIDAY WINE COMPANION

2024 FILIUS SAUVIGNON BLANC SEMILLON A sophisticated, expressive interpretation of Margaret River’s signature blend, brimming with bright citrus, exotic fruit, and refined minerality. Lively acidity gives the palate drive and freshness, while wild, full-skins fermentation and a touch of French oak add savoury and textural depth. Pure, vibrant and irresistibly moreish, it’s a versatile style that pairs beautifully with seafood or Asian cuisine.

“Elegant and restrained... The palate lingers, it’s a touch savoury and moreish. Good drinking here folks.”

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An everyday experience of regional wine craft, culture and relaxed sophistication.

Ever-reliable and much loved wines for all occasions.

“Vasse Felix is one of WA’s most recognised wine producers, for good reason. It’s Classic Dry White, Red and Rosé all hit the mark...”

CASSANDRA CHARLICK DELICIOUS MAGAZINE

CLASSIC DR Y W H I T E

CLASSIC DR Y R E D

C L A S S I C DR Y ROSÉ

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, mediumbodied red blend. It is bright, fruitladen and succulent, with structure.

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

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SEASONAL WINE GIFTS FROM VASSE FELIX, IDÉE FIXE AND FRIENDS

Vasse Felix 2024 Cane Cut Semillon $32, Vasse Felix/Titleist Golf Balls (set of 3) $29.95 , Vasse Felix Playing Cards $19.95, Vasse Felix Wine Cooler (Burnt Orange) $45, Wine Trivia Game $25, Idée Fixe Bottle Stopper $25, Vasse Felix Canvas Tote (Light Charcoal) $65, Idée Fixe Brut Rosé Magnum in Gift Box $105, Vasse Felix Wine Cooler (Taupe) $45 29

SHOP THE WINE COLLECTION VIA QR CODE

2022 TOM CULLIT Y (NEW )

2023 HEY TESBURY CHARDONNAY

APPEARANCE Deep garnet, purple/black tinge.

APPEARANCE Pretty pale-yellow garnet.

NOSE A vibrant, fragrant perfume of black and red berries with notes of autumn leaves. Liquorice root, vetiver, wet stone, and a dusting of mushroom powder add beautiful complexity. Classic hints of native peppy tree, potpourri, and dried orange rind emerge, interwoven with a whisper of sandalwood.

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 Plump and succulent, with an energetic core where fresh acidity intertwines with a fine-grained tannin edge. Dark berry fruits linger, accented by a hint of liquorice and lantana blossom.

PALATE Beautifully structured with long taut acid lines 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 87% Cabernet Sauvignon, 13% Malbec HARVESTED 25 March - 6 April 2022 FERMENTATION 100% wild yeast, 100% whole berry, 90% static fermentation, 10% open fermentation PRESSING Basket press OAK French oak barrique, 65% new, 35% 2-4 yo, 18 months ALCOHOL 14.0% TA 6.3 g/L PH 3.5 RS 0.41 g/L BOTTLED 6 December 2023 CELLARING 20+ years VEGAN Yes

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, high 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 3.13 RS 0.85 g/L BOTTLED June 2024 CELLARING 8+ years VEGAN Yes

RRP $200

RRP $140

2022 C ABERNET SAUVIGNON

2024 CHARDONNAY (NEW )

APPEARANCE Bright deep Garnet.

APPEARANCE Straw with a gold and green tinge.

NOSE Concentrated and complex aromas unfold 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 accents of liquorice, star anise, and charcoal.

NOSE So much complexity yet completeness. Just ripe rockmelon and honeydew with citrus blossom, a touch of lemongrass and tarragon flowing into savoury mushroom, chicken stock, struck stone flint and seaspray.

PALATE Amazing fleshy weighty palate core yet fresh acidity and fine dry phenolics keep it framed and complex and powerful. Hints of rockmelon, tarragon and ginger finish on the creamy pure palate.

PALATE A fresh and delicate entry leads to a fleshy core, elevated by buoyant acidity. Medium-bodied with a lovely mouth-filling tension, it unfolds with vibrant complexity—notes of blueberry skin, dark chocolate, and firm tannins build towards a long, dry finish.

••• VARIETIES 100% Chardonnay HARVESTED 17 January - 10 February 2024 PRESSING Hand harvest, chilled, whole bunch pressed FERMENTATION 100% wild yeast in French oak, full solids OAK French oak barrique, 30% new, 70% 1-3 yo, 10 months, then 5 months blended on lees in tank ALCOHOL 13.5% TA 6.5 g/L PH 3.19 RS 1.2 g/L BOTTLED May 2025 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

RRP $46

RRP $56

2023 FILIUS C ABERNET SAUVIGNON

2024 FILIUS CHARDONNAY

APPEARANCE Deep ruby with a purple tinge.

APPEARANCE Bright pale straw.

NOSE Bright blood plum and blackcurrant fragrance lift from the glass, layered with graphite, dried winter herbs— bay and sage—violets, and spicy charcuterie. Subtle notes of mushroom and Mexican chocolate add complexity.

NOSE A harmonious bouquet unfolds with fragrant citrus blossom, white nectarine, preserved lemon, jasmine, pineapple, lightly roasted cashew nut, wheatgerm and a subtle flinty undertone.

PALATE A soft and fresh entrance reveals bright fruit and a dusty tannin build, finishing powdery and dry. Elegant yet juicy acidity carries fresh blackcurrant, with a hint of native potpourri lingering over a solid tannin base.

PALATE Incredibly fresh and vibrant, with lifted saline mineral tones and balanced acidity creating a mouthwatering sensation. The palate is long, fine, and elegant, filling the entire mouth while seamlessly flowing to a light, dry finish with a delicate chalky texture.

•••

•••

VARIETIES 95% Cabernet Sauvignon, 4% Malbec, 1% Petit Verdot HARVESTED 22 March - 19 April 2023 FERMENTATION 100% wild yeast, 100% whole berry PRESSING Pneumatic bag press OAK French oak barrique, 100% 1-7 year old, 10-12 months ALCOHOL 14.0% TA 6.2 g/L PH 3.52 RS 0.63 g/L BOTTLED October 2024 CELLARING 10+ years VEGAN Yes

VARIETIES 100% Chardonnay HARVESTED 17 January - 9 February 2024 PRESSING 100% Selectiv harvested and destemmed, whole berry air bag press FERMENTATION 100% wild yeast in French oak OAK French oak, 4% new barrique, 96% 1-7 year old barriques, 7.5 months ALCOHOL 12.5% TA 6.4 g/L PH 3.21 RS 0.76 g/L BOTTLED November 2024 CELLARING 2-5 years VEGAN Yes

RRP $30

RRP $30

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2023 S Y R A H

2023 SAUVIGNON BL ANC (NEW )

APPEARANCE Bright, medium depth, deep ruby.

APPEARANCE Pale yellow with a green and bronze tinge.

NOSE Spice, fruit, and savoury notes create an enticing profile, with raspberry, turmeric, matcha tea, saffron, and seared venison intertwining with a subtly reductive, smoky forest floor nuance.

NOSE Pretty floral notes and enticing tropical fruits layered with savoury, earthy complexity, distinctive and alternative style of Sauvignon Blanc. Notes of frangipani, lantana, blackcurrant, feijoa and tones of dried shitake, sandalwood and chicory coffee.

PALATE Super soft, yet tangy and spicy, with a medium body, fine tannins and an elegant, light, dry finish. Flavours of subtle gamey meat, tarragon, and wet granite complete the profile.

PALATE A pure, softly textured palate, creamy yet fresh and crunchy. Durian fruit softness with feijoa, blackcurrant, mango and tarragon. Lightly tannic and dry finish, reminiscent of pear skin, with a lingering subtle hint of exotic sandalwood incense.

•••

•••

VARIETIES 100% Syrah (Shiraz) HARVESTED 24 March – 18 April 2023 PRESSING 39% Basket press, 61% Air bag press FERMENTATION 100% wild yeast, 61% whole berry wild fermented, 39% whole bunch fermented, with 29% undergoing carbonic maceration prior OAK French oak barrique, 100% 2-6 yo, 11 months ALCOHOL 14.0% TA 6.0 g/L PH 3.60 RS 0.3 g/L BOTTLED July 2024 CELLARING 5+ years VEGAN Yes

VARIETIES 100% Sauvignon Blanc HARVESTED 20 February - 15 March 2023 PRESSING Air bag pressed with full skins components basket pressed FERMENTATION 100% wild yeast. 65% direct pressed and racked to French oak and stainless steel, 35% fermented on full skins.

OAK 100% older French oak (46% puncheon, 31% foudre, 19% barrique, 4% demi muid), 12 months. 3 months blended and finished pre-bottling.

ALCOHOL 13.0% TA 5.9 g/L PH 3.33 RS 1.26 g/L BOTTLED 17 June 2024 CELLARING 5+ years VEGAN Yes

RRP $39

RRP $35

2023 F I L I U S S H I R A Z

2024 FILIUS SAUVIGNON BL ANC SEMILLON

APPEARANCE Deep Purple with a maroon tinge.

APPEARANCE Pale straw with a green tinge.

NOSE Pretty, floral potpourri, with hints of black pepper, cured meats and liquorice, lift from a light fresh cherry and boysenberry fruit base.

NOSE Complex, exotic and pungent perfume with Yuzu, preserved lemon and mango skin with a floral/herbal lift including milk thistle, earl grey tea and bouquet garni.

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.

PALATE Soft and light on the palate, yet beautifully structured. While the acidity is low, the palate remains fresh, with a vibrant tanginess from skin contact, finishing with subtle notes of tonic water, fresh mango skin, and a delicate touch of green tea.

•••

•••

VARIETIES 100% Shiraz HARVESTED 22 March – 18 April 2023 PRESSING 94% Pneumatic bag press, 6% Basket press FERMENTATION 100% wild yeast, 94% whole berry, 6% whole bunch OAK French oak barrique, 100% 5-7 yo, 11 months ALCOHOL 13.5% TA 6.4 g/L PH 3.58 RS 0.48 g/L BOTTLED June 2024 CELLARING 5+ years VEGAN Yes

VARIETIES 77% Sauvignon Blanc, 24% Semillon HARVESTED 29 January – 14 February 2024 PRESSING Air bag pressed, full skins component basket pressed FERMENTATION 27% wild fermented, 73% Inoculated with specialised organic yeast. 95% direct pressed and juice racked to puncheon and stainless steel tank, 5% fermented on full skins in static and open fermenters.

OAK 12% French oak puncheon, 11% French oak barrique, 5% Oak foudre (French oak, 100% old), 72% stainless steel tank, 5 months ALCOHOL 12.5% TA 6.0 g/L PH 3.22 RS 0.87 g/L BOTTLED July 2024 CELLARING 5+ years VEGAN Yes

RRP $30

RRP $26

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2.

Point your camera at the QR code of your chosen wine.

3.

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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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