“... the 2021 has a spectacular, cool, mesmerising perfume, like a super-elegant Left Bank claret. Cherries and plums maraud the senses, leaving little room for cassis to get a look in. This lateripening vintage has rewarded this wine with sensational resonance, underlining the immutable fact that Vasse Felix is now one of only a handful of estates in Australia to make a stellar Chardonnay and a cosmic Cabernet Sauvignon.”
MATTHEW JUKES
100 BEST AUSTRALIAN WINES 2025
2021 TOM CULLITY
Introducing the 2021 TOM CULLITY, a wine of effortless grace and unrivalled provenance, from the oldest vines in Margaret River.
2021 marked 50 years of Cabernet Sauvignon winemaking at Vasse Felix, a legacy founded on the vision of pioneers who recognised Margaret River’s extraordinary potential. This elegant release honours their foresight, embodying the philosophy that defined our earliest wines: Tom Cullity and David Gregg “sought to craft a red wine that was light on the palate, modest in alcohol, and reminiscent of a fine Bordeaux, in contrast to a ‘powerful Australian red’.” ¹
Tom’s vines allow us to make a wine of remarkable depth and distinction.
The grapes are reflective of, but unphased by seasonal conditions. 2021 was a variable vintage for Cabernet Sauvignon across Margaret River and by many accounts, a season where vine location, maturity and deliberate and intricate canopy management was vital, following a cool, wet November and humid growing conditions.
For some, cyclonic activity impacted harvest times. While it was a consideration for Tom’s plots, their harvest timing – 30 March to 9 April – was predetermined by the plump (red-spectrum) fruit flavours and resolved satin tannins, rather than the weather forecast.
Picking grapes for ‘the Tom’ is always a highlight at Vasse Felix, with team members from viticulture to hospitality donning gloves and a pair of secateurs to help make another historic wine from these significant vines, aged 54 years at the time.
The ubiquitous knoll in the heartland of Wilyabrup that Dr Cullity searched for relentlessly, has once again proven its alchemy. “This is my dream texture. And it’s so deep. It’s luscious, intense, multifaceted, plush and comfortable without being heavy,” Chief Winemaker, Virginia Willcock.
Tom’s plots were hand-harvested, wild fermented as whole berries and left on skins for up to 28 days. A healthy wild yeast population fostered harmonious natural fermentation, enhancing the wine’s character. The wine was basket pressed and transferred to 68% new and 32% 2-4-yearold French oak barriques, where it aged on yeast lees for 16 months prior to bottling. The tannins are delicate and refined and hold an enduring strength, ensuring this wine will evolve beautifully over the next 15+ years. The 2021 TOM CULLITY is a blend of 81% Cabernet Sauvignon and 19% Malbec.
As always, this wine stands as a testament to Dr Tom Cullity’s vision – to create the best possible wine from this remarkable land – a vision that continues to be realised in every bottle of TOM CULLITY.
¹ Gary Cullity and David Gregg, Vasse Felix 1973-1987 (2014).
ORDER THE 2021 TOM CULLITY RRP. $200
ALUMNI LOG IN TO ACCESS BENEFITS
“... A wine that truly reflects the vintage but is unmistakably Tom.”
97 POINTS RAY JORDAN
The 2021 TOM CULLITY—the ninth release of this highly coveted Australian icon—is now available. Perhaps you’ve already secured a bottle, or even a full allocation of six? Or maybe you’re still considering it. If you have, congratulations on acquiring a piece of this worldrenowned bottling. The two preceding vintages were gone within weeks of their releases in 2023 and 2024, and this vintage looks set to continue that trend. A question often asked here at the Estate, particularly at the Cellar Door tasting bar, is “when should I enjoy this beauty?”. The answer, in the case of the 2021 TOM CULLITY, is both simple and mildly perplexing. Simply put, there is never a bad time to open a bottle of TOM CULLITY, given its inherent elegance, finesse, and finely structured nature. The 2021 vintage also has a lifted freshness and a beautifully velvety, cashew-like texture on release. How could you not enjoy this wine right now?
Now to the mildly perplexing notion, in my humble opinion, this wine is only set to improve with time in the cellar. Yet, it is a rarity for a wine to be so exquisitely composed, balanced and enjoyable at four years of age, while also possessing the potential to evolve, unfurl and transform over decades. This incredible duality is a testament to the nurturing, sustainable farming philosophy applied to our oldest and finest Cabernet Sauvignon and Malbec vines, as well as the minimal-intervention approach of Chief Winemaker Virginia Willcock.
If, like me, you’ve purchased the 2021 TOM CULLITY to enjoy now and in the years to come, there are some
things you can do to ensure that every time you open a bottle it looks its best.
If imbibing in the next one to ten years, I recommend standing the bottle upright for a few hours prior to opening. Sediment is unlikely to accrue within ten years but it’s always better safe than sorry, standing the bottle allows gravity to pull any sediment to the base and into the ring of the punt. The sediment will then be contained within the last few millilitres of wine and can easily be left behind when pouring. If you plan to enjoy this wine in ten years or later. I recommend standing the wine for 24 hours or so, as more sediment is likely.
Decanting structured Cabernet Sauvignon is a worthy consideration at any stage of the wine’s life. For the 2021 TOM CULLITY however, I only recommend a short time in decanter, around 30 minutes or less. The nature of this wine does not necessitate extended aeration and remember, pouring from bottle to decanter, then decanter to glass, beautifully aerates and opens the wine anyway.
More careful decanting will only be required when opening this wine post 2036 or thereabouts, as leaving any sediment behind in bottle will ensure the wine’s texture is silky smooth. The true definition of decanting is the separation of a wine from its spent tannins and phenols (ie: sediment) rather than aeration.
One last tip, be sure to serve this wine in glassware with a lovely wide bowl and slightly tapering shoulder, to fully reveal its remarkably pure and vibrant aromas and flavours.
2022 SAUVIGNON BLANC
A modern, layered and textural expression of Margaret River Sauvignon Blanc. Wild fermentation in larger format French oak enhances the wine’s powerful, aromatic and savoury elements. 26% full skins fermentation brings a deeper hue and riper fruit profile, adding remarkable texture and structure. It is both succulent and juicy, yet savoury and dry, with arresting exotic fruits emanating. Fresh, perfumed and wonderfully intriguing.
2023 SYRAH
A gentle, spicy and earthy medium-bodied Syrah, made in small parcels from our Wallcliffe-based Gnarawary Vineyard, where a cooler climate looking style of grape is grown. Small portions of carbonic maceration, whole bunch fermentation and stomping add extra energy and brightness to this pretty wine. The 2023 vintage is graceful and fresh, with depth and ripe power reflecting a moderate season.
THE 2025 VINTAGE REPORT
A moderate season of patience and precision. As with all Margaret River vintages, the influence of spring was paramount in shaping the season. After a delayed onset, winter rains finished strongly, with August recording the highest rainfall on record. Spring precipitation tapered off, with September receiving well-below average rainfall, and drier conditions continued to summer. Growing season temperatures were on average, providing healthy conditions, aligning closely with those of 2021 and 2022. The season’s rhythm was marked by alternating cycles of warm, sunny days followed by cooler, sometimes overcast conditions.
BY CHIEF VITICULTURIST BART MOLONY & CHIEF WINEMAKER
VIRGINIA WILLCOCK
Hand harvesting Gingin Chardonnay
The impact of the previous vintage’s early and dry conditions was evident, particularly in vine responses. Some vines showed uneven growth and a reduced capacity for vigour. Chardonnay, in particular, demonstrated signs of confusion due to the prior season’s early and dry conditions, with many vines experiencing an initial burst of growth before pausing. This led to an extended development phase, pushing veraison into mid to late January, interestingly, aligning with Cabernet.
Harvest commenced on 6 February, beginning with some earlier ripening and evenly cropped Chardonnay. The picking period extended over four weeks from Carbunup to Wallcliffe, with the most critical and intricate harvesting decisions concentrated in the middle and final two weeks of February, when we harvested the core of our premier and icon Chardonnay. Precision was key, as patience allowed the fruit to achieve balance in flavour, acidity, and sugar. Chardonnay was in exceptional condition.
Sauvignon Blanc thrived, benefiting from well-structured canopies and steady ripening, which contributed to excellent flavour development. Semillon also delivered an impressive crop, ripening evenly in moderate conditions during the tail end of the white harvest. From 6 February to 13 March, during the entire white harvest, only 10mm of intermittent rainfall was recorded.
This year’s hand-harvest window was notably shorter, spanning just 17 days, compared to 23 days in 2024 and 24 days in 2023. Wilyabrup experienced a later start, while Karridale’s harvest extended across the entire window. From February to 13 March, only intermittent drizzle occurred, below the longterm average.
The red harvest commenced on 11 March with Merlot, followed closely by small parcels of Cabernet Sauvignon and Shiraz. Leading into the red harvest, conditions were ideal – classic autumnal weather with cool nights and warm, sunny days. A brief interruption to harvest occurred on 13-14 March from a rain event, and fortunately, only 14-18mm fell across the vineyards. From mid-March onwards, the season settled into consistently warm and dry conditions, with the last week of March shaping up to be one of the warmest in decades. This created an ideal environment for the final stages of ripening and handpicking our premier and icon Cabernet. With a beautifully moderate growing season and careful patience exercised in harvest timing, the 2025 vintage is emerging as a vintage of precision and promise.
WHAT’S ON
“When the top job at a restaurant as revered as Vasse Felix changes hands, there’s mountains of expectation and pressure at play. But, in his two years at the helm (and counting), Cameron Jones has demonstrated his own brand of creativity and flair, consistently delivering what was this year described as a ‘decidedly modern riot of flavours’.” Jones clearly understands the mission of a truly great winery restaurant, which is to be part of an ecosystem with wine at its heart but nor has he let that wider concern hold him back creatively.”
Flatbread, mussels, feta, shitake.
THE HILLS: AN ARTIST’S GATHERING
Exhibition 13 April - 22 June
Vasse Felix Art Gallery
The fourth Collection Focus from the Holmes à Court Gallery; The Hills peeks into a slice of WA art history, when artists of Darlington and surrounds became a part of a dynamic creative community.
Three of these artworks inaugurated the Janet Holmes à Court Collection and remain an important part of its identity through to today.
A truly unique opportunity to view these pieces in the company of other artworks by significant Western Australian artists, all of whom lived and worked in the hills.
TOM CULLITY WEEKEND
Festivities to honour the pioneer and the Icon wine 31 May - 2 June, Vasse Felix
Visit us for a weekend devoted to the noblest red grape, Cabernet Sauvignon and our pinnacle wine.
In the Vasse Felix Restaurant, dine with a special TOM CULLITY Tasting Menu all weekend, featuring signature matches for the 2021 vintage and a surprise cellar release.
Go deeper into site and vintage with a special TOM CULLITY museum tasting experience of three selected vintages, including the 2019 and 2017 TOM CULLITY.
Prefer something more relaxed? Enjoy the 2021 TOM CULLITY by the glass or bottle in the Wine Lounge.
Look out for more details soon in your Alumni email newsletter to book these experiences.
THE DINNER TABLE AT VASSE FELIX
Cabin Fever Dinner
Saturday 26 July Vasse Felix
Join us at the Estate for an homage to your youth, reimagined. Relish this playful yet refined fusion of past and present.
From your childhood dinner table to ours, experience the ultimate comfort foods reworked by the award-winning team at Vasse Felix. Indulge in our nostalgic menu of canapés, four-courses and paired wines. Come take a seat.
Tickets $195
Tickets to be announced soon.
Look out for more details in your Alumni email newsletter or via the Cabin Fever website.
1. Robert Juniper, Flood Creek, c.1980, copyright of the artist’s estate (detail)
WINTER IN WINE PARADISE
Whether braving the elements, keeping the family entertained, or retreating to a cosy nook this winter, the Margaret River region always delivers. With mild temperatures averaging 16-18°C, you can expect a mix of sunshine, refreshing rains, and crisp evenings best enjoyed by a warm fireplace. Here, the Vasse Felix team share how they’ll be making the most of the cooler months around the region, we hope you’ll join us.
@yarri_restaurant
Cosy up with a coconut espresso martini at Yarri, Dunsborough.
2023 FILIUS SHIRAZ
A poised, medium-bodied Shiraz that embodies the cooler climate of southern Margaret River. A plump core of vibrant dark fruit, complemented by delicate floral aromas and earthy charcuterie nuances. Layered and complex, with a touch of carbonic maceration and whole bunch fermentation adding depth, it finishes with soft, silky tannins and the subtle influence of French oak. Game meats pair wonderfully here.
“A youthful red in the glass. Lifted aromas of dark cherry, spice, earth and dried herbs. Mid-weight, bright and crunchy, with a core of blue fruits, pepper and spice. The tannins are shapely and the finish is spritely and snappy.”
90PTS - THE REAL REVIEW AARON BRASHNER
2023 FILIUS CABERNET SAUVIGNON
A contemporary expression of Margaret River Cabernet Sauvignon, blended with Malbec to enhance its depth and vibrancy, this wine is bright, fruit-forward and approachable. A soft, juicy palate is framed by fine, dusty tannins. 100% wild fermented and matured in fine French oak, it’s a polished, early-drinking Cabernet with the structure to age gracefully. Pair with barbequed meats or a mushroom risotto.
“I have to say this is one of the best and most complete of this wine I have tasted. Combines the power and structure of cabernet and delivers it with poise and polish... Makes quite a statement about cabernet.”
93 PTS - WA WINE REVIEW RAY JORDAN (V22)
SHOP FILIUS CAB SAUV
SHOP THE WINE COLLECTION VIA
2021 TOM CULLITY (NEW VINTAGE)
APPEARANCE Ruby garnet with a hint of brick emerging.
NOSE A tight, layered, and intriguing perfume, revealing hints of boysenberry, blue plum, orange peel and peanut husks. Subtle floral and botanical accents emerge, with lavender, native peppy tree, and potpourri.
PALATE A soft and plump entrance envelops a fine-boned structure, lifted by a gentle freshness. A beautifully velvety, almost cashew-like texture, the wine is light yet deep, elegant yet powerful, complex yet effortless. The refined finish lingers with hints of white pepper, cedar, and wet stone over a backdrop of boysenberry.
OAK French oak barrique, 68% new, 32% 2-4 yo, 16 months
ALCOHOL 14.0% TA 6.1 g/L PH 3.52 RS 0.41 g/L
BOTTLED 25 January 2023 CELLARING 20+ years VEGAN Yes
RRP $200
2022 CABERNET SAUVIGNON
APPEARANCE Bright deep Garnet.
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.
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 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 $56
2023 FILIUS CABERNET SAUVIGNON
APPEARANCE Deep ruby with a purple tinge.
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.
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.
• • •
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
RRP $30
2023 HEYTESBURY CHARDONNAY
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 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 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 $140
2023 CHARDONNAY
APPEARANCE Bright, pale lemon yellow.
NOSE Resolved and fine, revealing complex perfumes of lemon custard, accented by 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 A tight, elegant palate with impressive fruit weight and underlying power. Beautifully mouthwatering, with a subtle saline minerality and polished acidity. The finish is dry and savoury, enhanced by delicate notes of nectarine and wood spice.
• • •
VARIETIES 100% Chardonnay
HARVESTED 14 February - 10 March 2023
PRESSING Hand harvest, chilled, whole bunch pressed
FERMENTATION 100% wild yeast in French oak, full 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 7+ years VEGAN Yes
RRP $46
2024 FILIUS CHARDONNAY
APPEARANCE Bright pale straw.
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 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 100% Chardonnay
HARVESTED 17 Jan - 9 Feb 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
