The Peregrine - Summer 2023

THE PEREGRINE

VASSE FELIX - SUMMER 2023

In this edition of The Peregrine we showcase two of the most important things about Vasse Felix: our extraordinary vineyard resources and our team’s commitment to innovation in winemaking.

In 2010, Vasse Felix made its first significant investment in vineyards in the southern part of Margaret River, adding further sites in 2015 and 2018. The south is quite distinct from the north in our Region, and Chardonnay in particular takes on very different characteristics wherever it is planted. We call it the Chameleon.

Long-time followers of our Chardonnays would know that their length, finesse and intensity have improved over the last decade, and these new southern vineyards have made this possible. Bart and his team have transitioned these sites to organics, and Virginia and her team

have treated each tiny parcel of fruit grown on its merits, using wild yeasts, the finest French oak and otherwise minimal intervention. The result is an embarrassment of riches come blending time, and with it some dilemmas. Naturally the best parcels go to the Heytesbury, but when we found another plot which was striking on its own, but somewhat lost when blended into the Premier Chardonnay, the decision was made for us. We had to isolate it and make our first “Single Plot” wine. It’s a striking wine: a bit different, but utterly delicious. Production is tiny, but it marks an exciting new chapter for us and complements our new release Heytesbury and Premier Chardonnays beautifully. Exciting times!

Cheers,

Paul Holmes à Court

PLOT TWIST

An unexpected vineyard plot writes its own new page in the Vasse Felix Chardonnay story.

For well over a decade, Virginia and her team have embraced 100% wild ferments with their Chardonnays, accentuating the flinty funk, power and tension of some very special vineyard plots. This winemaking approach continues to inform our house style, and has been the guiding principle for our Chardonnay viticulture developments. It has steered a lot of new planting, grafting and replanting at both of our premier vineyard sites; ‘Home’ and ‘Gnarawary’ in the Wilyabrup and Wallcliffe

BOODJIDUP VINEYARD

Wilyabrup Brook

HEYTESBURY CORE PLOTS

VASSE FELIX WINERY

localities of Margaret River. The aim being to place Chardonnay vines onto the best possible country. Hidden within the properties are a few outstanding plots that form the core of our Icon wines. There are Tom’s original vines (Margaret River’s oldest) for Cabernet, and for Chardonnay, there are the Heytesbury vines. They are Gingin clone, and consistently grow fruit that is amazingly powerful, with unparalleled tension and texture. This intense fruit eats up new oak and has superb acid retention from slower ripening due to these vines’ aspect, and their location upon loamier soil with intermittent clay closer to the surface. Plus, these little plots have a healthy amount of natural yeast populations that result in the savoury mushroom character that is distinctly ‘Heytesbury’ and Vasse Felix. When these plots are put together, the wine’s core is orchestral - the contribution of each plot making the most harmonious wine. This core is accentuated by a selection of supporting premier plots unique to the season, while the balance compete for their place in the Vasse Felix Chardonnay. But what happens when a plot emerges that is outstanding in its own right, and presents itself time and again in a completely unique, wonderfully compelling style, too different for Heytesbury, but too special not to share? Cue, the first bottling of a very limited small-batch wine; the inaugural Vasse Felix Single Plot Chardonnay. Discover three 2021 releases over the following pages.

JANCIS ROBINSON MW

“Margaret River may have only half a century of wine production under its belt, as opposed to Burgundy’s at least 20 centuries. And Chardonnay was by no means the first grape variety tried in ‘Margs’, as some Australians call it. But the local grape growers and winemakers certainly have a way with the white Burgundy grape.”

IDÉE FIXE WINERY

ADAMS ROAD VINEYARD

2021 Heytesbury Chardonnay

Introducing a quintessential Heytesbury with razor sharp freshness, flint and finesse. From a moderate season, this is a vintage of delicacy.

Some may say 2021 was a mixed experience for vignerons across the Margaret River region. The La Niña season threw some peculiarities and it was a year where canopy management was critical to avoid disease pressures from unusually humid conditions in the final stages of ripening. An intensive leaf plucking program to allow the grapes optimum airflow certainly paid off for us - thanks to the viticulture team for their outstanding hard work. With ideal aeration, and the fruit resilience we are experiencing as an outcome of our organic viticulture program, a quality yield was delivered, albeit in smaller than hoped volumes. This Heytesbury was hand harvested over a ten day period commencing on 16 February. The southern Heytesbury plots benefited

from gradual ripening, exceptional acid retention and lower alcohol. The northern plots again provided strength and weight.

The phenolic tension is precise, and exactly where we want it for this powerful wine. There’s a tautness and grace to this release. Over the next ten or so months it will show fine fruit notes with subtle flint and coastal savoury nuances, while you can expect a whole world of savoury complexities to be revealed from twelve months and beyond. These will continue to reward over the decade.

As usual, the wine was organically grown, hand harvested and fermented with wild yeast and unclarified juice in French oak barriques, where it matured for nine months. It harmonised on lees for another six months in tank before bottling.

“... an exquisite balance between vineyards, emotional sensibility and technical brilliance...”

DHJ1 2021 Single Plot Chardonnay

A new, limited release Chardonnay. Single Plot DHJ1 is a site-specific expression that is truly unique. Grown on a tiny plot in the coolest pocket of our site in the Wallcliffe area, ‘J Plot’ sits between a tributary for the Boodjidup Creek and the vineyard dam, upon coarse ironstone gravel of the most vivid orange hue. The vines face south-east, receiving cooling influences from both the Indian and Southern Oceans, for gradual, gentle ripening. Virginia and her team were blown away by the jasmine floral scents, oyster-like salinity and a logic-defying limestone minerality, making for an outstanding parcel, too special not to share. Thus, its own bottling felt appropriate. As with all our Chardonnays, pure expression is at the core. With this in mind, a very deliberate choice was made to pair this wine with older, lighter oak to celebrate its elegance, finesse and searing natural acidity as a lighter-framed, pristine Chardonnay.

2021 Chardonnay

A Chardonnay of intensity and poise; the inherent varietal characteristics of Margaret River. Its terroir-led expression, focused natural acidity and subtle wild complexities are hallmarks. The 2021 release has stunning concentration from a lower yielding vintage. With mild ripening conditions, it achieved remarkable ripe fruit flavours at a lower alcohol, following extended hanging time on the vines. Sit with this vintage as its savoury complexities begin to really sing over the next twelve months and beyond.

Made in the Vasse Felix house style, it was grown organically within our premier vineyard plots. It was 100% barrel-fermented with only wild yeasts and cloudy juice. Malolactic fermentation occurred naturally in just over half the batches, before nine months of French oak maturation and another six months of secondary development on lees in tank before bottling. A riper fruit expression at a lower alcohol.

TYSON STELZER

“Ignore the price, this is a mighty sophisticated Chardonnay that would hold its own confidently against premier cru Burgundian royalty.”

WBM (V19)

CELLARING TIP

Margaret River wines have excellent ageing potential. If cellaring your wines we advise you to store them in a temperature controlled environment. We recommend 15 degrees Celsius, with no more than 50% humidity. To get the most out of your aged Vasse Felix wine, we recommend standing the bottle/s upright for 2448 hours before opening, then decanting prior to pouring. This will enable sediment to settle to the bottom of the bottle, so you can keep it from your glass.

Winemaker Charline Sautour collects a sample of concrete fermented Malbec, part of ongoing innovation trials.

2020 Cabernet Sauvignon

Introducing a very classical Cabernet from the 2020 vintage, our 49th release of the Vasse Felix Cabernet Sauvignon. This warm, low yielding season resulted in a fuller-bodied expression than recent years, and what’s in the bottle is akin to a finessed Margaret River Cabernet hug. It is concentrated, with deftly managed restraint borne from very skillful skin contact and oxygen management during fermentation. This supported the tannins to a beautifully resolved shape in a year of fast ripening. This release is marked by its stunning fragrance of dark, vibrant blackberry notes, contrasted with attractive earthy aromas. It is juicy and dense, yet still with its hallmark power and elegance. The present, embracing tannins are balanced spectacularly by its refreshing acidity. This delicious release is looking amazing right now.

WINE ENTHUSIAST

“The oldest winery in Margaret River delivers, as usual, a powerful yet elegant wine expressive of place, people and vintage.”

They say don’t judge a book by its cover, and we say don’t judge a wine by its name. This 100% Sauvignon Blanc is not what your prejudice may think. A delectable style from our best fruit, it sits at the nexus of full skins fermentation and conventional sensibility, giving a relaxed interplay of fruit, savoury and phenolic textural dimensions. An incredible food wine for white meats or hard cheeses this festive season. Serve it blind to confuse, then delight your anti-SB friends. Full skins fermentation brings a darker colour and deeper, riper-looking fruit, adding incredible structure to the palate. The wine was allowed to develop in beautiful, mostly older, large format French oak. It is aromatic with a lovely, broad, exotic-fruit palate, Amarolike subtleties and a powdery, dry tannin finish. Enjoy now or cellar for 5+ years.

A spicy and complex expression, our southern Margaret River parcels of Syrah (Shiraz) come predominantly from our vines nearby the Boodjidup Creek in Wallcliffe. Here, ripening is gentle and fruit is finessed. Wild fermented, small portions underwent carbonic maceration and whole bunch fermentation to bring vibrancy and complexity to the final wine, resulting in this aromatic, fine-boned Syrah. Luscious, spicy and beautifully complex, it represents the future of our favourite ‘alternative’ Margaret River red varietal. It was aged in older oak for brighter fruit purity. The palate is a real stand out this release; silky with chalkiness, leaving a dry and immensely fragrant perfume lingering.

“Light-mid straw colour with a subtly floral, nutty aroma, not lifted and fragrant with fruitiness like conventional Sauvignon Blanc but savoury, evidently barrel fermented, the finish dry and resonant with a little astringency lingering. Varietal character is very muted, but a serious style of Savvy...”

A few behind the scenes photos from the beginning of Spring. Top left to bottom right: Early Chardonnay buds and shoots appear in the Home Vineyard, re-establishing young vines, Ali tying down cordons, Ian checking on Chardonnay vine and bud health, clean up in the winery after TOM CULLITY blending, a Springtime visitor, our integral French oak program, the beginning of the 2023 growing season in the form of tiny Chardonnay budburst.

FROM

BEGINNING OF GROWING SEASON

PURE & WILD

A pure and modern Margaret River Chardonnay with subtle wild complexities and mouthwatering natural acidity. It is fruit expressive, with mild funk and alluring savoury characters. 100% wild fermented and lees aged in French oak.

“This is a perfect rendition of a drink-now Chardonnay of the highest quality...”

GRACEFUL & SUCCULENT

A new-age Margaret River Cabernet Sauvignon blended with Malbec. It is graceful and succulent, with attractive, earthexpressive characters and fine tannins. 100% wild fermented and relaxed in French oak.

“Classic lunchtime Claret with a promising future before it.”

BUSINESS MONTHLY TYSON STELZER

CRISP & TEXTURAL

A dynamic Margaret River Sauvignon Blanc Semillon with enticing minerality and savoury undertones. It is a quenching style that is crisp and textural, from the precise balance of French oak and stainless steel fermented fruit.

“... A component has been fermented on skins, which layers the wine with an extra spicy sumthin sumthin. This is a serious, Bordeaux Blanc style, and at a very low price to match. So smart!”

ERIN LARKIN

LIVELY & DELICATE

A poised Margaret River Shiraz with lively fruit, subtle spice characters and a plush, light to medium-bodied palate. 100% wild fermented and relaxed in large and small format French oak.

“New to the Filius family, the Shiraz bursts onto the scene from a vintage that birthed effortless, delicious, gorgeous wines...”

HALLIDAY WINE COMPANION ERIN LARKIN

2021 FILIUS CHARDONNAY

2021 FILIUS SAUVIGNON BLANC SEMILLON

HALLIDAY WINE COMPANION JAMES HALLIDAY

HALLIDAY WINE COMPANION

2021 FILIUS CABERNET SAUVIGNON

2021 FILIUS SHIRAZ

WINE

WHAT’S ON

“Superb at every level, Vasse Felix offers an intelligent à la carte menu. The tone is elegant yet relaxed, which is part location, part interior design and part personnel. Brendan Pratt is a chef’s chef; his food is creative, surprising and beautifully sourced. And the service staff excel, always. It’s probably one of the best restaurants in WA. And the wine’s pretty damned good, too.”

BEST VINEYARD EATERY MARGARET RIVER JOHN LETHLEAN FOR QANTAS INSIDER

ART EXHIBITION

Monique Tippett: Burnt

9 October 2022 - 22 January 2023

Vasse Felix Art Gallery

Fire is ever present in the Australian environment and as the mid-Summer sun starts scorching the land it weighs heavily upon the Australian psyche. Within bushland, fire has a dual identity as both restorative and destructive. It can destroy life and livelihoods as much as it can create the conditions for new life to emerge.

Monique Tippett: Burnt is a response to the duality of fire. Fire is wielded by Tippet as a creative force. It is used for artworks that reside somewhere between sculpture and painting, as three-dimensional wall works. Burnt is a solo exhibition that brings together a selection of large and small, new and old works, that glow from gold to red and from the deepest darkest charred wood to snowy ash.

FESTIVAL SOUND & SENSE

ACO Collective 9, 10, 11 December 2022

Vasse Felix

After a much-anticipated three year wait, the Australian Chamber Orchestra’s ACO Collective return to Vasse Felix this December, for three days of performance and dining delights. Friday’s RETURN features canapés and Idée Fixe Premier Brut on arrival, before the opening performance by the ACO Collective in the tranquil surrounds of the Art Gallery. Saturday’s SOIRÉE features an early evening performance followed by generous canapés and Premier wines as the sun sets over the vines. Sunday’s SUMMER SOUNDS completes the diverse program with the final unique performance of the festival. View the Vasse Felix website VISIT pages to learn more and book tickets.

THE CELLAR EXPERIENCE

Available Weekends 10.30am to 2.00pm

Vasse Felix Vault & Restaurant

This historical tour takes you on an exploration of Margaret River wine at Vasse Felix. Your experience begins with a walking tour of the region’s oldest vines, planted in 1967 by Vasse Felix founder Dr Tom Cullity. Gain exclusive access inside The Vault, home of the historic Vasse Felix cellar for a private tasting. Learn insights, including folklore surrounding the 1972 Vasse Felix Cabernet Sauvignon (Margaret River’s first), ageability and cellaring advice. Concludes with a tasting of a rare aged Cabernet and Chardonnay selected for your enjoyment. The journey continues in the Restaurant for a three course lunch paired with Icon wines, plus a glass of the museum wine from your tasting. Discover our full range of tours and book online at vassefelix.com.au

Pictured: Burnt butter parfait, whey caramel, chocolate jelly, cabernet vinegar and agitated chocolate

AGITATED CHOCOLATE

BY HEAD CHEF BRENDAN PRATT

Ever so easy and incredibly impactful, elevate your festive menu by sprinkling this chocolate dust over a Pavlova, trifle or chocolate cake for an amazing layer of intrigue. On (very) rare occasions you may have some spare, sprinkle over a bowl of ice cream or pancakes for adultstyle sprinkles.

INGREDIENTS

200g caster sugar 65g filtered water

140g 70% dark chocolate, roughly chopped into 1cm chunks or smaller

METHOD

1. Before you start this recipe you’ll need a whisk and large sheet of baking paper laid out on the bench.

2. Place sugar and water in a pot and bring to boil, simmer until it reaches 130˚C, or starts to colour around the edges.

3. Take off the heat.

4. Add all of the chocolate and whisk quickly to agitate, the mix should look a little like soil.

5. Tip onto baking paper and let cool. Serve over your favourite dessert and enjoy with a glass of Vasse Felix Cane Cut Semillon.

Vasse Felix Sous Chef Cameron Jones, Head Chef Brendan Pratt & Chef Callum Vorwerg

“I WAS EXTREMELY IMPRESSED BY THE QUALITY AND FIDELITY OF IDÉE FIXE’S CURRENT OFFERINGS. POSSESSING FRESHNESS AND COMPLEXITY, THEY REFLECT A MAGNIFICENT OBSESSION AND PROMISE A FLOURISHING FUTURE.”

ANDREW CAILLARD MW - THE VINTAGE JOURNAL

Enjoy the latest offerings from Idée Fixe, including the Premier Brut Blanc de Blancs made from the 2020 vintage at our spin-off dedicated house in the south of Margaret River. Stay tuned in 2023 as we reveal more information about some very exciting developments at this property, including how and when you can experience Idée Fixe in Margaret River.

Casey Economides, Idée Fixe Production Manager checks bottles for dosage integration.

An elegant, expressive and distinct Blanc de Blancs, crafted from housegrown, handpicked free-run cuvée Chardonnay. It celebrates the fruit’s natural personality through the conscious direction to make a base Chardonnay of integrity, accentuated with méthode traditionnelle bubbles. A wine of intrigue and generous sensory characters emerged from the 2020 vintage. It exudes struck match, ocean sea spray and blood orange aromas with a delicate palate of citrus-infused acidity and a moreish saline finish. 100% Chardonnay. 24+ months lees.

Brut Rosé

This irresistible Brut Rosé is crafted from estate-grown Chardonnay, with a splash of Pinot Noir. A vibrant, refreshing and poised méthode traditionnelle Rosé, ready to be enjoyed now. Discover the bright, enlivening elegance of the Brut Rosé as it dances along the palate, making for a fetching aperitif or an excellent complement to freshly sliced sashimi, lightly seared scallops or roast quail. 91% Chardonnay, 9% Pinot Noir. 18+ months lees.

Premier Brut

A WARM WELCOME BACK

to wine paradise

MARGARET RIVER IS BUZZING IN A BIG WAY. THE CELLAR DOOR TEAM SHARE SOME OF THEIR FAVOURITE THINGS TO DO IN THE REGION THIS SEASON.

COFFEE

Grab your morning brew from local roasters, Commonage Coffee Co. in Yallingup. Try one of their specialty roasts or grab breakfast from the cabinet and enjoy the picturesque surrounds. Best of all they are dog friendly. In a hurry? The Red Feather drive in, Cowaramup, roasts its own single origin blends - the perfect pit stop.

Commonage Coffee Co. Yallingup

With no shortages of pristine coastline to take in, Prevelly is one of the most stunning dog friendly beaches in the region.

The beach is humming with families and all sorts of fourlegged friends. For something more secluded, Guillotine Beach Juniper Road, Gracetown (4WD access only) is spectacular.

BEACH TIME

Margaret River Heritage Trail at Rotary Park is roughly two kilometres and takes approximately 30 minutes. In Spring and early Summer you are surrounded with an array of wildflowers and birds, keep an eye out for forest fairies - the Blue Wrens! Quinninup Falls on the Cape to Cape track never fails as a stunning hike either; beautiful in October and November.

Margaret River is home to some of the finest artisan treats around. Cowaramup’s Temper Temper makes a range of sweet handcrafted treats. We recommend the freeze-dried chocolate coated strawberries. Charcuterie Margaret River has an epic array of local meats, or stop at Barnyard 1978 to grab pasta and honey.

Park up and enjoy the sunset with triple cooked chips and one of the best burgers in town at Normal Food Van. Keep an eye out on their Instagram for locations. Tip - text through your order in advance as they sell out fast! Look out for the Hooked Up Fish n Chips pop up too - amazing fresh caught classics, with an equal cult following.

HIKE LIFE

SUNSET BITES

SNACK FIX

Rotary Park Heritage Trail, Tourism WA

Temper Temper in Cowaramup

Margaret River Rivermouth at Prevelly Beach, Tourism WA

2018 TOM CULLITY - SOLD OUT

APPEARANCE A very bright garnet with a purple/black tint.

NOSE Such an amazing energy with transparency of vineyard environment emanating via savoury hints of native forest, red gravel and ocean spray, leaning to nori and a touch of mushroom. The fruit is vibrant, outstanding even; reminiscent of fresh boysenberries. Turkish Delight and potpourri bring fragrant beauty, while more excitement lies in spice notes of red peppercorn, Bay tree seeds and very subtle liquorice.

PALATE So elegant and succulent, yet with powerful structure and length. The immense, levitating body feels rich, but light - it’s miraculous. The tannins are fine, present, peripheral and incredibly long, with perfume so deep it lingers on and on. Our dream Cabernet Sauvignon vintage for weight, flavour preservation and balance.

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VARIETIES 78% Cabernet Sauvignon, 17.5% Malbec, 4.5% Petit Verdot

HARVESTED 23 March - 10 April 2018

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

PRESSING Basket press

OAK French oak barrique, 59% new, 41% 2-4 yo, 18 months

FINING None ALCOHOL 14.5% TA 6.1 g/L PH 3.57 RS 0.69 g/L

BOTTLED February 2020 CELLARING 20+ years VEGAN Yes

2020 CABERNET SAUVIGNON

APPEARANCE Deep ruby with a purple tinge.

NOSE Immediately fragrant with elegant cranberry, rose petal. There is incredible, enticing bright forest fruits with deep blackberry and hints of fresh baked bread crust, earthy mushroom, granite stone and steel.

PALATE Juicy, intense and luscious on entry with fast building tannin, and incredibly firm, yet super-luscious concentrated raspberry, fresh vanilla pods and a delicious meatiness.

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VARIETIES 85% Cabernet Sauvignon, 12% Malbec, 1% Petit Verdot, 1% Merlot

HARVESTED 28 February - 9 April 2020

FERMENTATION 100% wild yeast, 100% whole berry

PRESSING 62% Basket Press, 38% Air Bag Press

OAK French oak barrique 33% new, 67% 1-4 yo, 18 months

FINING No ALCOHOL 14.5% TA 6.1 g/L PH 3.54 RS 0.51 g/L

BOTTLED February 2022 CELLARING 20+ years VEGAN Yes

2021 HEYTESBURY CHARDONNAY

APPEARANCE Pale straw with a green and golden tinge.

NOSE Savoury, citrus and stone support the elegant, flinty note of the classic Heytesbury perfume. Delicate hints of coastal herb and green tea sit with a little soft cheese and candle wax.

PALATE The pure, fine satin polish of this vintage is special, showing serious precision of al dente ripeness. A typically powerful and tightly held acid line holds a soft, full core, showing amazing restraint with incredible balance and a lightly pithy finish.

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VARIETIES 100% Gingin Clone Chardonnay

HARVESTED 16 - 26 February 2021

PRESSING Hand harvest, chilled, whole bunch pressed

FERMENTATION 100% wild yeast in French oak, high solids

OAK French oak barrique, 56% new, 44% 1-3 yo, 9 months then 6 months blended on lees in tank

FINING None ALCOHOL 13.0% TA 6.8 g/L PH 3.14 RS 1.01 g/L

BOTTLED 10 June 2022 CELLARING 8+ years VEGAN Yes

2021 CHARDONNAY

APPEARANCE Pale straw with a green and golden tinge.

NOSE Hints of honey dew, white peach and pear are surrounded by lemon curd, bread dough and fresh straw. The complexities of limestone dust, fresh spring grass and chamomile add the typical savoury, flinty, wild component.

PALATE Immediately crisp, with bright acidity and a fresh plump fruit line. It has an appealing chalky mouth feel with a wonderful dry finish. A nutmeg custard and pear perfume remains. Super structured Chardonnay.

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VARIETIES 100% Chardonnay

HARVESTED 16 February - 5 March 2021

PRESSING 52% Hand harvest, chilled, whole bunch pressed

FERMENTATION 100% wild yeast in French oak, full solids

OAK French oak barrique, 36% new, 64% 1-3 yo, 9 months, then 6 months blended on lees in tank

FINING None ALCOHOL 12.5% TA 6.8 g/L PH 3.23 RS 0.71 g/L

BOTTLED 3 June 2022 CELLARING 7+ years VEGAN Yes

2021 FILIUS CABERNET SAUVIGNON

APPEARANCE Bright ruby with a purple tinge.

NOSE Really pretty raspberry fragrance, with nori notes, some charred nori, spicy charcuterie and a hit of Hickory sauce.

PALATE A light to medium bodied Cabernet. It has a lovely fresh acid line, fine, crisp and sinewy tannins and a soft, elegant core. Unveils flavours of raspberry and berry compote with lovely mushroom and dusty earth, vanilla custard and nutmeg.

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VARIETIES 93% Cabernet Sauvignon, 5.5% Malbec, 1.5% Petit Verdot

HARVESTED 6 April - 22 April 2021

FERMENTATION 100% wild yeast, 100% whole berry

PRESSING Pneumatic bag press

OAK French oak barrique 7% new, 100% 1-5 year old, 11 months average

FINING None ALCOHOL 14.0% TA 6.3 g/L PH 3.55 RS 1.32 g/L

BOTTLED August 2022 CELLARING 10+ years VEGAN Yes

2021 FILIUS CHARDONNAY

APPEARANCE Bright pale straw.

NOSE Harmonious fine fruit with savoury complexities, displaying perfumes of nashi pear, Granny Smith apples and nectarine skin with hints of lemon butter, herb salt, crushed shells and a hit of Chinese five spice.

PALATE A seamless palate with acidity that is so soft, yet shows stunning freshness. Creamy yet vibrant. This is a cool year, that shows restraint and super-fine balance.

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VARIETIES 100% Chardonnay

HARVESTED 12 Feb - 5 Mar 2021

PRESSING 100% Selectiv harvested, whole berries, air bag press, (following 5 hours skin contact)

FERMENTATION 100% wild yeast in French oak

OAK French oak barrique, 13% new, 87% 2-5 year old, 7 months

FINING None ALCOHOL 12.5% TA 6.3 g/L PH 3.21 RS 1.12 g/L

BOTTLED December 2021 CELLARING 2-5 years VEGAN Yes

2021 SYRAH

APPEARANCE Transparent bright ruby with a purple tinge.

NOSE Lifted aniseed, white pepper, cacao, clove and pine sawdust sit on bright fragrant raspberry, cranberry and Japanese sour plum.

PALATE Beautifully silky entrance, with chalkiness on the finish leaving a dry and immensely fragrant perfume lingering. Raspberry and cranberry juice with a red peppercorn spice and a hint of red liquorice remain.

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VARIETIES 100% Syrah (Shiraz)

HARVESTED Late March 2021

PRESSING 58% Basket Press, 42% Air Bag Press

FERMENTATION 100% wild yeast, 66% whole berry wild fermented, 34% whole bunch fermented, with 21% undergoing carbonic maceration prior OAK French oak barrique, 73% 1-6 yo, 27% oak vat, 11 months

ALCOHOL 14.0% TA 6.4 g/L PH 3.53 RS 0.65 g/L

BOTTLED July 2022 CELLARING 5+ years VEGAN Yes

2021 FILIUS SHIRAZ

APPEARANCE Bright ruby with a purple tinge.

NOSE An elegant, bright, fragrant, fresh style with juicy cherry, raspberry and red liquorice. Background notes of cinnamon stick, star anise and a sweet earthiness.

PALATE A rich, juicy palate with medium weight and fine tannins. Dark plum and pomegranate flavours with a lovey chilli chocolate sensation on the finish.

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VARIETIES 100% Shiraz

HARVESTED 22 March - 1 April 2021

PRESSING Pneumatic bag press and basket press FERMENTATION 100% wild yeast, 100% whole berry

OAK French oak barrique, 100% 3-6 yo, 13 months ALCOHOL 14.0% TA 6.2 g/L PH 3.57 RS 1.49 g/L

BOTTLED June 2022 CELLARING 5+ years VEGAN Yes

2020 CLASSIC DRY RED

APPEARANCE Bright ruby with a purple tinge.

NOSE Brimming with red berries, dried Goji fruit and crisp, crusty blackberry pie. Mulled wine spices, green peppercorn, dried blood orange peel and BBQ char, round out the enticing bouquet.

PALATE Vibrant cherry, plum and raspberry fruit fill the palate effortlessly. Soft and pleasant tannins, lend textural support. Balanced acidity brings freshness and vibrancy, drawing out a fleshy length.

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VARIETIES 89% Shiraz, 6% Cabernet Sauvignon, 4% Pinot Noir, 1% Merlot

HARVESTED Late February – Late March 2020

FERMENTATION 100% wild yeast

OAK French oak barrique, 3-6 yo, 12 months ALCOHOL 14% TA 5.8 g/L

PH 3.56 RS 0.32 g/L VEGAN Yes

BOTTLED September 2021 CELLARING Enjoy fresh

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2020 SAUVIGNON BLANC

APPEARANCE Bright golden straw.

NOSE Opens with nashi pear, lychee and dried forest leaves, while deep layers of Geraldton wax, chamomile, sea salt, sumac and crispy chicken skin waft through gently; an exotic aromatic experience.

PALATE Fresh and comfortable, with a lovely, broad fruit entry that polishes up to a powdery, dry tannin finish. Medium-bodied with hints of orange zest and fresh, bitter-sweet Passion fruit pip make the palate refreshing, yet densely complete.

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VARIETIES 100% Sauvignon Blanc

HARVESTED 6 - 25 February 2020

PRESSING Air bag pressed with full skins components basket pressed

FERMENTATION 88% wild yeast, 12% inoculated with organic specialised yeast. 69% direct pressed and juice racked to barrel and stainless steel, 31% fermented on skins in open and static fermenters.

OAK 100% French oak (43% puncheon, 36% foudre, 21% barrique) 8% new, 13 months. 4 months as a blend in tank pre-bottling. 10-12 months in foudre and Puncheon; 5-8 months in Barrique.

ALCOHOL 13.0% TA 5.8 g/L PH 3.35 RS 0.54 g/L

BOTTLED July 2021 CELLARING 6+ years VEGAN Yes

2021 FILIUS SAUVIGNON BLANC SEMILLON

APPEARANCE Pale straw with a green tinge.

NOSE A lovely ocean fresh nose with hints of lemon sorbet, passionfruit, pineapple and peach, all in subtle balance. Some delicate notes of Winter herb and pine nuts bring a savoury dimension.

PALATE A precise, clean palate with medium-weight fruit and a fresh light core. Fine and pure fruit arrives early and the wine finishes with a refreshing and clean saline finish.

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VARIETIES 77% Sauvignon Blanc, 23% Semillon HARVESTED 23 February - 16 March 2021

PRESSING Air bag pressed with full skins components basket pressed FERMENTATION 94% direct pressed and juice racked to foudre, puncheon, concrete egg and stainless steel tank. 6% fermented on full skins in static / open fermenter. 100% wild fermented (both varietals)

OAK 76% foudre, puncheon and barriques, (French oak, 6% new, 94% 1-6 yo) 24% stainless steel tank, 4 months (all vessels)

ALCOHOL 12.5% TA 5.8 g/L PH 3.27 RS 1.42 g/L

BOTTLED October 2021 CELLARING 5+ years VEGAN Yes

2022 CLASSIC DRY ROSÉ

APPEARANCE Crystalline pale salmon pink.

NOSE Very refined, light perfume with strawberry cream, musk and fresh rose petal with a hint of mandarin and apple pie crust.

PALATE Super light, fresh and musky with a wellbalanced soft texture. A slight salty core and a crunchy lightly chalky finish.

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VARIETIES 100% Shiraz

HARVESTED Late February 2022

FERMENTATION Organic cultured yeast

OAK Unoaked - stainless steel tank

ALCOHOL 12.5% TA 5.8 g/L

PH 3.41 RS 4.0g/L VEGAN Yes

BOTTLED May 2022 CELLARING Enjoy fresh

2022 CLASSIC DRY WHITE

APPEARANCE Bright pale straw, with a green tinge.

NOSE Delicate lifted perfume of lemon blossom, orange pith, bright Kaffir lime, jasmine and lily flowers.

PALATE A soft, clean, and bright, fresh palate.

Comfortable body and acidity, with orange zest and sweet straw flavours ending with a squeaky bright dry finish.

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VARIETIES 75% Semillon, 25% Sauvignon Blanc

HARVESTED Mid February - Mid March 2022

FERMENTATION Fermented with selected organic and a small portion of wild yeasts

OAK Unoaked - stainless steel tank

ALCOHOL 12.5% TA 6.4 g/L

PH 3.18 RS 1.21 g/L VEGAN Yes

BOTTLED June 2022 CELLARING Enjoy fresh

Caves Road (Cnr Tom Cullity Drive), Cowaramup WA 6284 Enquiries +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