Two Vasse Felix wines in Ray Jordan's Top 100 Reds

We were thrilled to see two Vasse Felix wines included in the Ray Jordan's recently announced 2020 Top 100 Reds.

Selected from over 550 wines, the 2018 Filius Cabernet Sauvignon featured in the Top $25 to $40 category at 93 points, while the much loved 2018 Classic Dry Red was selected within the Top $15 to $20 wines and awarded 92 points.

2018 Filius Cabernet Sauvignon
"Gosh these Filius wines are something else. Remarkable that a wine of this quality can be turned out at this price. It is classic Margaret River cabernet with all that black olive and blackcurrant fruit presented with controlled elegance and style." 93 points, Ray Jordan

2018 Classic Dry Red
"Bright and high energy on the nose and the palate. This is such a well-made shiraz based on some mighty good fruit. It's medium bodied but with a powerful lingering palate. Love it." 92 points, Ray Jordan

More info on the Top 100 Reds here.

Tomato & Anchovy XO

A Vasse Felix twist on a luxurious condiment that can double as an umami boost to many dishes, and lift your favourite roast lamb and red duo to new heights.

"WRoast lamb and Bordeaux is a classic pairing, and with lamb anchoiade (lamb and anchovy) being a famous dish of France, I figured why not put a Vasse Felix twist into the pairing? And so the Tomato and Anchovy XO was born. Anchovies are there to replace the dried scallops and prawns of the more traditional XO recipes, while the roasted tomato adds sweetness and umami in place of the usual chilli and dried seafood components. This recipe will make 500ml of our specialty Vasse Felix XO." Chef Brendan Pratt

Ingredients
20g Gochujang paste (found at supermarkets or Asian grocers)
75g Garlic cloves, peeled and chopped
75g brown onion, peeled and chopped
20g ginger, peeled and chopped
150g anchovy fillets, soaked in 1 litre of water for 30 minutes
125g caster sugar
80ml fish sauce
150g fresh tomato, cut in half 1tsp ground white pepper 300g grapeseed oil

Method
Preheat the oven to 200 degrees.
Slice the tomatoes in half, place onto a roasting tray. Coat tomatoes with a generous amount of oil. Place into oven for 20 minutes or until coloured and roasted, set aside to cool.
Add 100ml of oil to a heavy based pan.
First add the diced onion and sweat gently on a low heat.
Once translucent, add the garlic and ginger and cook for a few minutes.
Once aromatic, add the Gochujang paste followed by the sugar, fish sauce and roasted tomatoes.
Drain the water from the anchovies and add.
Add the pepper and remainder of oil, simmer for 30-40 minutes.
Leave to cool for 20 minutes before blending until semi smooth. A little chunky is perfect. Serve with your favourite roast lamb and red wine.

Interesting Fact. XO sauce first appeared in Cantonese cuisine in the 1980s, made from a collection of the most prized ingredients from around China. It was named after XO Cognac (XO standing for extra old), the epitome of sophistication in Hong Kong at the time.

Vasse Felix to Reopen Cellar Door & Restaurant ‐ Thursday 25 June

9 June 2020

Vasse Felix to Reopen Cellar Door & Restaurant ‐ Thursday 25 June

Please click here to read the full message.

We are very pleased to announce that the Vasse Felix Estate will reopen from Thursday 25 June. 

The Cellar Door will offer seated wine tastings daily, between 10am and 5pm. The Restaurant will open from Thursday to Monday each week, offering the usual à la carte and tasting menu options. 

Cellar Door and Restaurant bookings are highly recommended to avoid disappointment and can be made online via www.vassefelix.com.au/Visit or by phone on 9756 5000. 

Thank you for your continued support and we look forward to welcoming you and your guests back to Vasse Felix. 

Paul Holmes à Court and the Vasse Felix Team 

___________
 

Vasse Felix Restaurant

• Open for lunch service, 12pm - 3pm, Thursday - Monday
• Bookings visit www.vassefelix.com.au/Visit/Restaurant or phone 9756 5000

Vasse Felix Cellar Door

• Open for seated tastings 10am - 5pm, daily
• Bookings visit www.vassefelix.com.au/Visit/Wine-Experiences or phone 9756 5000

Vasse Felix Tours

• Unavailable until further notice

Vasse Felix Wine Sales

• Wine sales by phone, email and online (customer service team available 9am - 5pm, daily)

For further information or any customer enquiries, please visit our website www.vassefelix.com.au, or contact us
by email at [email protected] or phone 08 9756 5000.

Virtual Tasting of the new release Icon, the 2016 TOM CULLITY

Introducing the new release 2016 TOM CULLITY Cabernet Sauvignon Malbec with Vasse Felix Chief Winemaker Virginia Willcock and Estate Sommelier Evan Gill, as they discuss why both critics and makers are calling the 2016 release, "the best Cullity yet released."

Watch Here

From Service to Secateurs, our agile Hospitality Team

Agility is a word often mentioned in the Vasse Felix team, and there has been no better test of it than of late. With some careful planning, we’re pleased to say all of our permanent staff from the Restaurant, Cellar Door and Estate Tourism teams have been redeployed into an array of meaningful projects across Vasse Felix during COVID-19 shutdowns.

This began with hand harvesting our old-vine Cabernet back in late March. (Ref. Cellar Door Manager Grace Pigram and Head Chef Brendan Pratt pictured above). 

We have had Cellar Door staff stepping in as Winery Cellarhands, Restaurant and Events staff learning how to train young vines, and others supporting the Bottling team.

While enjoying these new opportunities, the Hospitality team are regularly heard proclaiming how much they miss hosting our visitors. Thus, we are waiting, with great enthusiasm, to reopen our doors (in line with the appropriate protocols and service adjustments, naturally). We hope, pending the next few weeks in WA, this will happen sometime in mid-to-late June. Watch this space.

Thank you for your continued support of Vasse Felix. 

2016 TOM CULLITY Awarded 99 Points

We're thrilled to introduce the 2016 vintage of our Icon TOM CULLITY Cabernet Sauvignon Malbec. 2016 was one of Margaret River’s truly great Cabernet vintages; we believe this flagship wine is the most exciting release to date and the critics agree.

Most recently, Ray Jordan (The West Australian) awarded the 2016 TOM CULLITY 99 points, describing it as "the best Cullity yet released".

We have also received glowing reviews from Erin Larkin and James Suckling which you can read in full below.

2016 TOM CULLITY Critic Reviews

99 points
Ray Jordan
"The best Cullity yet released, confirmed in my own mind at a vertical tasting of the previous vintages. Lifted scents of cedar and subtle bay leaf with crushed rose petal nuances. The palate is deep and powerful with controlled structure of chalky, slightly powdery fine tannins and fine-grained oak. There is a minerally almost sea spray like character cutting through the dark fruits and chocolate richness. Compelling and just magnificent."

98 points
Tyson Stelzer
"The fragrance of Cabernet and the  savoury detail of the Malbec unite to distinguished effect in this long-ripening season, giving birth to one of the greatest blends in the lauded history of this legendary estate. Intricately scaffolded with ethereal fruit, enduring, powder fine tannins and sensative oak interlocking seamlessly, this is a masterfully crafted creation. It is impeccably polished from the outset, yet possesssing of staffering longevity."

98 points
Erin Larkin
"The 2016 fruit has a salivating saltiness about it. Led by red berries and cassis it is pure and concentrated. This is almost shimmering in its power and drive. It is very long through the finish; it is hard to know when it ends. The tannins are fine, crushed powder fine. It speaks of balance and harmony. It manages to convey power without weight, it is medium bodied and silky. A gloriously complex, fine and beautiful cabernet."

96 points
James Suckling
"This has a very complex, integrated array of red-plum, redcurrant and mulberry aromas with cedary nuances, as well as forest wood, fresh earth, graphite, pepper, leaves, shitake mushrooms and more. The palate is finely layered with grainy, powerful tannin and gives an overall impression of focused power with deeply rich dark berries, plums, berries and mulberries. Seamlessly composed. Drink or hold. This has a long life ahead."

Made from incredibly pointed and precise fruit, the 2016 TOM CULLITY is our most hands-off production yet. A fitting tribute to Dr Tom Cullity's legacy, this wine represents the purest expression of history, place and vintage at Vasse Felix. Tasting notes and more on the wine can be found here.

Ray Jordan Reviews Other Vasse Felix Cabernet Releases

95 points
2017 Cabernet Sauvginon
"Dollar for dollar, this is the best value cabernet released in the State. This is a more restrained wine which reflects the cooler vintage. Blackcurrant and light cedar with a hint of graphite on the nose. The palate is medium-weight with an effortless integration of fine-grained tannins and oak working harmoniously into a single structural purpose. Slightly savoury finish which is focused and long. A stylish cabernet."

91 points
2017 Filius Cabernet Sauvignon
"Another cracking cabernet under this label which has emerged as one of the best-value quality Margaret River cabernets. Not as opulent as 2016, but with generous and focused fruit expression. Has a more dried-herbs and savoury element with a thread of grainy sinewy tannin and dusty oak."

Update: Vasse Felix to Postpone Cellar Door & Restaurant Reopening Until COVID‐19 ‘Phase Three’

12 May 2020

Update: Vasse Felix to Postpone Cellar Door & Restaurant Reopening Until COVID‐19 ‘Phase Three’

Please click here to read the full message.

The Western Australian Government has released its four‐stage COVID‐19 WA Roadmap, including the first
easing of restrictions for hospitality and intrastate travel to be effective from 18 May. Having carefully reviewed
the requirements for 'Phase Two', Vasse Felix will postpone the reopening of our Cellar Door and Restaurant,
with the hope this will be possible during ‘Phase Three’ with further easing of restrictions (likely mid to late
June).

While we are enthusiastic to welcome guests back to Vasse Felix, there are restrictions detailed by the State
Government that make it impractical to deliver the Cellar Door and Restaurant experience synonymous with our
Estate. Specifically, ‘Phase Two’ prohibits cellar doors from providing wine tastings, while 20‐person capacity
dining makes it a challenge to deliver the Restaurant's culinary style in a meaningful manner.

We support the ‘COVID‐19 Four Phase Roadmap’ and its measured approach to keep the South‐West and WA
community safe and look forward to reopening the Vasse Felix estate soon with revised service and
experiences, commensurate with the ‘new normal’.

Until then, Vasse Felix wines are available online or by phone for delivery within Australia, by 'click and collect'
for those in the South‐West, or via our wonderful retail and restaurant stockists, near and far.

Thank you for your continued support of Vasse Felix.

Paul Holmes à Court and the Vasse Felix Team

____________
 

Vasse Felix Restaurant

• Closed to the public until early to mid‐June

Vasse Felix Cellar Door

• Closed to the public until early to mid‐June

Vasse Felix Tours

• Unavailable until further notice

Vasse Felix Wine Sales

• Wine sales by phone, email and online remain available for customers and trade, and are encouraged. Our phone and emails will be staffed daily.

For further information or any customer enquiries, please visit our website www.vassefelix.com.au, or contact us
by email at [email protected] or phone 08 9756 5000.

Vasse Felix At Home | Master Stock Poached Chicken

Recipe

1.5L water or stock
1 star anise
cinnamon
2 tsp fennel seeds
1 tsp cumin seeds
4 cardamom pods
2 tsp Szechuan pepper
2 tsp black peppercorns
2 cloves
1 long red chilli
8 garlic cloves, lightly crushed
3 tblsp ginger, sliced
250 ml light soy sauce
250ml kecap manis (sweet soy sauce)
250ml shaoxing wine
100ml dark soy
1 free range chicken, washed in cold water and left to drain
500g egg noodles, blanched
1/2 cabbage, finely sliced

Heat a few table spoons of vegetable oil in a heavy based pot on a medium heat. Add the garlic cloves and cook until golden brown.

Add the spices and fry for 30 seconds or until fragrant.

Add the Shaoxing wine followed by the soy, dark soy and kecap manis.

Add in the water, ginger and chilli and bring to the boil.

In a separate pot bring a few litres of water to the boil, holding the chickens legs, dunk the main part of the chicken into the boiling water and remove after 5 seconds.

Repeat this process 3 times and return to a rack to drain.

This will help remove impurities from the chicken, resulting in a cleaner and clearer broth.

When the master stock comes to the boil, add the whole chicken, ensuring it is completely covered and bring back to the boil.

Drop the heat to a simmer and let the chicken cook for 1 minute.

Remove the pot from the heat, place a lid on and let it steep for 1 hour.

Once the chicken had cooked, remove it from the broth and shred the meat from the bones.

Strain the broth through a fine sieve.

Add the cabbage to the broth and bring to a simmer, add the chicken and the lanced noodles and serve with the Vasse Felix Chardonnay.

Vasse Felix At Home | Pear and Ginger Cake by Head Chef Brendan Pratt

Pears

90 gm honey

30 gm butter, diced

4 pears, peeled, cored and cut into rough 2cm pieces

Cake

150 gm plain flour

1¾ tsp baking powder

150 gm softened unsalted butter

130 gm caster sugar

3 eggs

1 tsp ground ginger

1 vanilla pod

Preheat oven to 170C. Bring honey and butter to the boil in a saucepan, add pears, stirring occasionally, until pears are just tender and caramelised.

For ginger sponge topping, sift flour and baking powder into a bowl. Beat butter and sugar in an electric mixer fitted with a paddle attachment until pale and creamy. Add eggs one at a time, beating well between additions, then beat in ginger, stir in flour mixture and spoon batter evenly over pear. Bake until top is risen and golden brown (30-35 minutes).

Custard

600ml milk

4 egg yolks

1 vanilla bean

4 tbls caster sugar

30ml brandy or rum

4 tbls cornflour

Bring milk and vanilla to a light simmer and set aside.

Whisk egg yolk, sugar and cornflour together.

Strain the milk and then add 1 cup of the milk into the egg mixture. Adding a little at first will help to temper the egg mix and stop it from cooking the yolks too fast.

Add the rest of the milk and return to the pot.

Place onto a low heat and cook stirring consistently to stop it sticking or scrambling.

When thick, add the brandy, pass through a fine sieve and serve with Cane Cut Semillon.

Vasse Felix At Home | Naan Bread Recipe by Head Chef Brendan Pratt

Naan Recipe

125ml water, slightly warm
7g dried yeast
2 tsp caster sugar
300g bakers flour
1/2 tsp baking powder
25g melted butter, and 50g melted butter for brushing naan when cooking
150ml yoghurt
1 tbls nigella seeds

Mix water, yeast, a pinch of flour and pinch of the sugar in a tall glass and whisk until combined. Set aside to rest and activate for roughly 5 minutes.

Add flour, baking powder, nigella seeds and sugar to a mixing bowl.

With a dough hook start mixing on a low to medium speed and slowly add in the yeast mixture.

Add yoghurt followed by melted butter and mix for 3-4 minutes until the dough is looking silky and starting to pull away from the bowl.

Tip the dough onto a lightly floured surface and knead gently, bringing the dough into a nice ball. You want the dough to be elastic but not sticky.

Place into a greased bowl and cover with a damp cloth. Rest in a warm place for approximatly one hour or until the dough is doubled in size.

Once ready, knock the dough back and cut into 6 equal balls.

Preheat a nice cast iron or heavy based pan to medium heat.

Roll out your naan into a rough circle, or to the best shape to fit your pan.

Add a little vegetable oil into the pan, then place one rolled out naan into the pan. Cook until it’s golden coloured and bubbles are stating to form on the dough.

Brush liberally with melted butter and sprinkle generously with sea salt.

Flip the naan and cook for a further minute or so.

Remove naan from pan, place onto baking paper and cover with tin foil to keep warm until the naan is cooked through.

Enjoy!