Stay in touch with the latest news and happenings at Vasse Felix, in Margaret River and on tour around the world.
Introducing our new gallery exhibition from the Janet Holmes à Court Collection; a collection focus on Abstract Art by Women in the 1980's featuring many pieces which have rarely been on display.
This selection reveals the substantial contribution women artists have made to the field of abstract art in Australia. Women artists have played a fundamental role in the development of abstract art throughout the 20th century. The specific period of focus for this exhibition is the 1980s and the works span across painting, collage, ceramics and sculpture, to celebrate and acknowledge the crucial significance of abstract art by women in Australia in the 1980s.
Now showing in the gallery until 18 June 2023.
The winery team began trialling large format oak in 2019, which quickly took our Premier Sauvignon Blanc to new heights through experimentation.
Experimentation in the winery continues each vintage, in a bid to champion discovery and unearth a better understanding of vineyard plots and their personalities. The 2023 vintage has been no different, introducing another three 3000L French oak foudres for trials of Chardonnay fermentation.
Having previously not fermented Chardonnay in anything larger than puncheons, the team earmarked a plot of Gingin Chardonnay from our Adams Road Vineyard for experimentation, which, oftentimes contributes to our Premier Chardonnay. Fermentation took a little longer to kick off, however beautiful autolytic characters began to emerge once it did, with subtle hints of new oak. Given the unique shapes of the foudres, a gentle natural convention occurs and continues for several days once stirred, allowing solids to coalesce with the wine.
2023 trials are looking promising with exciting prospects for our single plot wines due to the benefits of keeping the same plot together throughout fermentation and maturation, harnessing the induvial characteristics of a unique vineyard plot, while also looking at the sustainability of the oak program by increasing the longevity of vessels.
Peruse stills below, featuring foudres, our battonage program, and trials in alternative fermentation vessels.
The unsung heroes of vintage are our overnight harvest crew. This team works through the night to harvest crisp, pristine fruit in the coolest hours, helping keep the rhythms of vintage moving.
They typically start their shift at 11.30pm and finish at around 3am, ending their workday with a morning delivery of fruit to the winery, where activity runs 24 hours too.
The Chardonnay harvest continued into the fourth week of vintage as our teams of pickers wrapped up the hand harvest of the chameleon of Margaret River.
A glorious Margaret River sunrise greeted our pickers this week in the Gnarawary Vineyard, the region has been graced with warm, sunny days which have negated the risk of disease pressure. Pristine bunches of Gingin clone Chardonnay were picked from GYD1, a plot renowned for its parcels that often make their way into our Premier Chardonnay due to their power and wild complexity.
It has been a busy time in the Winery with the last Chardonnay fruit from the Home Vineyard coming in this week, ready to be whole bunch pressed and racked into fine French oak for wild fermentation. Below are some scenes from the TSD1 harvest, a plot of Gingin clone Chardonnay planted in 2018 in Toms Blocks in the Home Vineyard, with fruit looking fresh and lively.
Below, our A3 and C1 Home Vineyard Valley Blocks were hand-picked, chilled and then whole bunch pressed to create free run juice with the perfect soilds contribution. The magic of getting the right amount solids lies in carefully breaking a small number of berries to stimulate the start of maceration, before transferring the unclarified juice to barrels. This process of whole bunch pressing is integral to the Vasse Felix Chardonnay style, allowing us to achieve the high solids that contribute such beautiful savoury complexities to the final wine.
Vintage 2023 has begun, with the first pick taking place this morning in our Gibraltar Chardonnay blocks in the Home Vineyard, with scenes below.
Fruit is looking pristine and we are excited to unearth the 2023 expressions of these parcels which often make it into our Premier Chardonnay due to their elegance, power and wild complexity.
As is tradition, we welcomed the 2023 vintage crew and what marks the start of the picking season at our annual barbeque on Monday morning, christening the beginning of vintage with an egg and bacon roll. The team includes some specialist winemakers who have joined us from around the world, alongside our longstanding winemaking and viticulture teams. The action began with the first overnight harvest at our Adams Road Vineyard on Monday night, followed by the first hand harvest of our Gibraltar Chardonnay blocks with teams continuing to pick throughout the week.
Thank you to everyone who has signed up for the all-important job to help us handpick the grapes this season. We look forward to sharing more behind-the-scenes vintage action over the coming weeks.
It was a delight to read two stellar articles by Julia Harding MW on Jancisrobinson.com, in which she named the Heytesbury "a benchmark Australian Chardonnay", while also delving deep into the winemaking detail that aids its distinct flintiness.
Julia delved deep into an exploration of the Heytesbury Chardonnay, detailing technical aspects of both the viticulture and winemaking that have influenced the style and evolution of this wine, championed by Chief Winemaker Virginia Willcock.
Read on to discover her tasting notes as she worked her way through a vertical tasting of nine vintages.
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Vasse Felix, Heytesbury Chardonnay 2021 Margaret River - 17 ++
Hand-harvested. Whole-bunch pressed. Spontaneous fermentation in barrel with very high solids. Average 553 NTU. Aged 9 months in French oak, of which 56% new. Six months in tank after blending. TA 6.8 g/l, pH 3.14. Bottled June 2022 but not released until October 2022. Winemaker Virginia Willcock always worries about how fruity the wine tastes (what she referred to as ‘devastating fruit) for the first 6–12 months after bottling, before it starts to show its more savoury, smoky/mineral qualities. She would like to keep the wine longer before release but they are always sold out of this wine for around 6 months of the year. This vintage is likely to be released in the first few months of 2023. Beautifully and discreetly spiced by the oak with – at the moment – very little struck-match sulphidic character, though it shows a little more with aeration. Marked mineral stone-dust character even with all this youthful fruit. Extremely tight, not lean, but textured, with a chalky feel. Crisp, bone dry, the citrus a little sweet-sour on the finish for now but already showing that lovely creamy texture, just. As it warms and opens in the glass, and going back to this after the older vintages in the line-up, the fruit is really intense, more tropical but still shot through with lime. It would be a great shame to drink this too young.
Vasse Felix, Heytesbury Chardonnay 2020 Margaret River - 17.5 ++
A warm vintage with low yields. Hand-harvested 5–12 February. Whole-bunch pressed. Spontaneous fermentation in barrel with very high solids. Average 600 NTU. Aged 10 months in French oak, of which 62% new. Seven months in tank after blending. TA 6.7 g/l, pH 3.14. Bottled July 2021. Winemaker Virginia Willcock always worries about how fruity the wine tastes (what she referred to as ‘devastating fruit’) for the first 6–12 months after bottling, before it starts to show its more savoury, smoky/mineral qualities. She would like to keep the wine longer before release but they are always sold out of this wine for around 6 months of the year. Powerful and tightly wound vintage. High alcohol and high acid. A little more smoky than the 2021, but firmly mineral in its smokiness not oak toastiness. Oak is beautifully subtle, but really present. Clean-cut lime fruit and lime marmalade, outstanding freshness and length. Very very young but already integrated. Opens up to be really powerful and more toasty/smoky. ‘The powerhouse that our icon wine should be’, suggests winemaker Virginia Wilcock.
Vasse Felix, Heytesbury Chardonnay 2019 Margaret River - 17.5
Cooler than 2020 and labour-intensive. Hand-harvested 21 Feb to 8 March 2019. Whole-bunch pressed. Spontaneous fermentation in barrel with very high solids. Average 500 NTU. Aged 9 months in French oak, of which 61% new. Five months in tank after blending. TA 6.7 g/l, pH 3.14. Bottled May 2020. Winemaker Virginia Willcock always worries about how fruity the wine tastes (what she referred to as ‘devastating fruit’) for the first 6–12 months after bottling, before it starts to show its more savoury, smoky/mineral qualities. She would like to keep the wine longer before release but they are always sold out of this wine for around 6 months of the year. A little more toasty on the nose than the 2019 and starting so show more of that creamy/leesy character as well as the more flinty aroma. More lemon than lime at first with a light smoky herbal note. Wonderfully dry tension thanks to the acidity and the texture, which is key to the impressive and mouth-watering finish. Fine grip/friction and great length. (JH) 13%
Vasse Felix, Heytesbury Chardonnay 2018 Margaret River - 18.5
Hand-harvested 8 Feb to 8 March 2018. Whole-bunch pressed. Spontaneous fermentation in barrel with very high solids. Average 630 NTU. Aged 9 months in French oak, of which 42% new. Seven months in tank after blending. TA 6.8 g/l, pH 3.19. Bottled June 2019. According to winemaker Virginia Willcock, everyone loved this vintage – the winemakers in particular because the fruit was so healthy and the weather so good that the viticulturists were not pressuring them to harvest. Seductively smoky struck-match aroma but so beautifully done that it doesn’t obscure the fruit. Fragrant with both citrus and a light floral note and yet steely/mineral too – quite an achievement to have both. Creamy, so finely textured with a very slight tannic grip adding to the freshness. Immense length and depth of fruit. Great power and distinction. Mushroom risotto needed for this, or roast chicken.
Vasse Felix, Heytesbury Chardonnay 2017 Margaret River - 17
Hand-harvested 1–17 March 2017, three weeks later than usual. A small proportion was machine harvested because they like to have some skin contact in cooler vintages in order to get more flavour. Spontaneous fermentation in barrel with very high solids. Average 550 NTU. Nine months in French oak, 53% new, two months in tank after blending. TA 6.3 g/l, pH 3.14. Bottled January 2018. Much more herbal than the younger vintages, dusty more than smoky. Leaner and more cedary on the palate, less creamy, still balanced but less giving. Lighter weight because it was the coolest vintage in 15 years. Long and stony/mineral. ‘More like Yarra Valley’, suggests winemaker Virginia Willcock. In cooler vintages they avoid 100% whole-bunch pressing because it might be too ‘stemmy’, giving unripe flavours. I’ve been far more conservative with my suggested drinking dates but the ageing trajectory of the Heytesbury can be surprising. A pretty good result for such a cool vintage.
Vasse Felix, Heytesbury Chardonnay 2016 Margaret River - 17.5
Hand-harvested 30 Jan to 24 Feb 2016. Spontaneous fermentation in barrel with very high solids. Average 519 NTU. Nine months in French oak, 57% new, two months in tank after blending. TA 6.5 g/l, pH 3.17. Bottled February 2017. Much more toasty than the younger vintages and just a little bit honeyed but not at all oxidative. Starting to get a woody/cedary character on the palate, lime and lemon fruit really standing proud over the oak, deep and long and just a little creamy. Less distinctive than 2017 and 2018.
Vasse Felix, Heytesbury Chardonnay 2015 Margaret River - 18
A low-yielding vintage due to inclement weather, cold night-time temperatures and rain during flowering and berry development. Hand-harvested 4–13 Feb 2015 and whole-bunch pressed but a small proportion was machine-harvested in order to have some skin contact in the press for those whole berries. Spontaneous fermentation in barrel with very high solids. Average 530 NTU. Ten months in French oak, 57% new, two months in tank after blending. TA 6.8 g/l, pH 3.19. Bottled February 2016. The percentage of malolactic conversion was lower here, leaving 1.89 g/k malic acid – the highest in this line-up. More steely than when they started using a little more malo from 2016. Really complex nose, far more tertiary character here: cedary, wild herbs, and just a touch of honeyed richness, but still with a smoky/mineral side of the younger wines, still steely. On the palate, deep and gently chewy, lots of fresh citrus remaining and the acidity and the subtle tannins give great shape to the fruit.
Vasse Felix, Heytesbury Chardonnay 2014 Margaret River - 18
A ‘text-book vintage in Margaret River’, according to Vasse Felix. Hand-harvested 11–19 Feb 2014 and whole-bunch pressed Spontaneous fermentation in barrel with very high solids. Average 590 NTU. Nine months in French oak, 64% new, two months in tank after blending. TA 6.75 g/l, pH 3.19. Bottled February 2015. Quite smoky on the nosy but smells so young. No honey, all crushed stones with a hint of cedar and herbs. A perfect demonstration of cool minerality balanced by creamy texture. Hard to believe this is 2014. It has a richness of texture that pairs perfectly with the underlying if no longer primary fruit weight and ripeness. Struck-match aftertaste. Silky and scented by that smoky/stony quality more than by the fruit, though the fruit is the anchor.
Vasse Felix, Heytesbury Chardonnay 2013 Margaret River - 17.5
Warm to very warm in January and February, warmer than usual at night. Hand-harvested 6–24 Feb 2013 and whole-bunch pressed. Spontaneous fermentation in barrel with very high solids. Average 620 NTU. Nine and a half months in French oak, 75% new, two months in tank after blending. TA 6.7 g/l, pH 3.11. Bottled February 2014. This smells smoky and ‘volcanic’ (I guess that means a little bit sulphidic since there are no volcanoes in Margaret River ...) – rather like some wines from the Azores. So youthful, with pure citrus as well as all that smokiness. Tight, super-fresh, dry and not as creamy as the 2014. Remarkably youthful and elegant.
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.
Commonage Coffee Co. Yallingup
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.
Margaret River Rivermouth at Prevelly Beach, Tourism WA
BEACH TIME
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 four-legged friends. For something more secluded, Guillotine Beach Juniper Road, Gracetown (4WD access only) is spectacular.
Rotary Park Heritage Trail, Tourism WA
HIKE LIFE
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.
SNACK FIX
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.
Cheeseburgers from Normal Food Van
SUNSET BITES
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.
AGITATED CHOCOLATE BY HEAD CHEF BRENDAN PRATT
Ever so easy and incredibly impactful, elevate your festive dining by sprinkling over a Pavlova or chocolate cake to decorate and add an extra layer of intrigue. In (very) rare occasions you may have some spare, sprinkle over a bowl of ice cream for adult-style 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 reaches 130 Degrees C (or starting 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 desert and enjoy with a glass of Vasse Felix Cane Cut Semillon.