Stay in touch with the latest news and happenings at Vasse Felix, in Margaret River and on tour around the world.
Langton’s Classification of Australian wine is the paramount form guide to Australia’s finest wines. Entry into the Classification is based on a wine’s reputation. Compiled since 1990 and released at approximately four-year intervals, the Classification tracks the leading wines, and documents the dramatic growth and increasing maturity of the Australian fine wine scene over the years.
The latest Classification - VII includes only 136 Australian wines, and of Western Australia’s 12 Classified wines, 10 are from Margaret River - three of which are Vasse Felix wines.
The TOM CULLITY was awarded an ‘Outstanding’ classification while both the Heytesbury Chardonnay (new to the Classification) and the Vasse Felix Cabernet Sauvignon received an ‘Excellent’ classification.
Classification Tier Descriptions
The most highly prized of all Australian fine wines. Representing generations of effort and character of place.
The best of Australian winemaking practices, vineyard provenance and regional voice.
Australian wines of consistent merit. Steadfast, popular and expressive.
Tom Cullity Cabernet Sauvignon Malbec - Outstanding
"Sourced from the original vines planted in 1967 by Doctor Tom Cullity, the Tom Cullity Cabernet Sauvignon Malbec represents a multi-generational journey of innovation based on trial and error. Based on Houghton clone cabernet sauvignon and malbec, refined vinification techniques and maturation for 18 months in French oak, this wine validates and continues the Heytesbury narrative. Vibrant blackcurrant and herb garden aromas, fine-grained tannins, sous-bois (forrest floor) notes, generous concentration and integrated new oak mark the style."
Heytesbury Chardonnay - Excellent
"The glorious and expressive Vasse Felix Heytesbury Chardonnay is made up of individual sections of the Gin Gin clone. It evokes an exquisite balance between vineyards, emotional sensibility and technical brilliance. Batch vinification, bâttonage and maturation for nine months in around 60% (barely detectable) new and seasoned French oak results in a benchmark style with superb grapefruit and flinty aromatics, al dente textures and creamy complexity."
Cabernet Sauvignon - Excellent
"The historic, estate-grown Vasse Felix Cabernet Sauvignon is the bellwether champion of the Margaret River region. Vasse Felix made the first cabernet sauvignon in Margaret River in 1972, and this wine has been made every year since. Comprised of cabernet sauvignon (88%) based primarily on Houghton clone material, this blend also often includes merlot, petit verdot or cabernet franc. Traditionally vinified and matured in new (40-55%) and seasoned French barriques for 16 to 18 months, it is an intensely fragrant style with blackcurrant, cedar and herb garden aromas, generous flavours and fine-grained tannins."
Chief Winemaker Virginia Willcock was this year invited to present at both the Australia Decanted and TEXSOM events in the US.
Virginia was one of 13 winemakers to present at Australia Decanted from 22-26 July at Lake Tahoe, an event that was attended by over 100 US trade and media. Virginia was part of the panel who hosted the Cabernet Sauvignon Terroirs session, exploring the three great regions for Australian Cabernet Sauvignon: Margaret River, Coonawarra and the Yarra Valley. The Australia Decanted event was an incredible platform for Virginia to share our passion for the Margaret River wine region and the unique style of wine it produces.
Following the very successful Australia Decanted event, Virginia travelled to Las Colinas, Texas for the 2018 TEXSOM Sommelier Conference. It is an incredibly rare opportunity to be invited by the Master Sommeliers to present at the TEXSOM conference. The attendees include some of the most intellectual Sommeliers and Masters of Wine in the US wine market.
Virginia hosted an 'Iconic retrospective vertical tasting' which featured an impressive lineup of Vasse Felix historical wines, including the 1985 Vasse Felix Cabernet Sauvignon of which there are only six bottles left at the Estate! For Virginia to be able to present to this market and have them blown away by our wines, the Estate and the Margaret River region was simply phenomenal.
We hope that these efforts will continue to grow the recognition and appreciation of the quality of Margaret River wine.
James Halliday's Australian Wine Companion 2019 has officially been released, with both Vasse Felix Icon wines receiving excellent reviews, both receiving a rating of 97 points.
“The reach and power is something to behold.” (2014 TOM CULLITY)
"The touch is light, the effect dramatic." (2015 Cabernet Sauvignon)
"Has the intensity, complexity and drive expected of Vasse Felix.." (2016 Chardonnay)
The Halliday Wine Companion, recognised as the industry benchmark for Australian wine is eagerly anticipated year after year for winemakers and wine lovers alike.
James Halliday's Reviews:
2014 TOM CULLITY - 97 POINTS
The ship slowly turns and sets sail for the future. It’s not the deepest or darkest of wines at first, but give it time
to breathe and the reach and power is something to behold. It tastes of blackcurrant and camphor, bay leaves
and black olives, smoky oak applied as an infusion rather then anything terribly overt. Flavour - most certainly.
Tannic power - oh yes. Explosive length - most definitely. Screwcap. 14.5% alc. Rating 97. Drink To 2039.
2016 HEYTESBURY CHARDONNAY - 97 POINTS
A wine all about finesse and length - extreme length. The inexorable drive and logic of the bouquet and
(in particular) the palate leaves little room for argument, but plenty for discussion. Pink grapefruit, pear,
nectarine and a satin bow of oak are all as one. Screwcap. 13% alc. Rating 97. Drink to 2030.
2015 SHIRAZ - 96 POINTS
This is a medium to full-bodied shiraz that has such pinpoint clarity it is able to tread lightly. It’s all about high
quality fruit that has been given the oak support it needs, but not one iota more. Its texture and structure are
admirable, the black fruits with a slightly savoury twist by the carefully extracted tannins. Screwcap. 14% alc.
Rating 96. Drink To 2035.
2016 CHARDONNAY - 95 POINTS
Has the intensity, complexity and drive expected of Vasse Felix, with layers of white peach, pear and sotto
voce grapefruit paired with the all-important acidity. There’s an argument to be made - this offers the best
value of the three ‘16 Vasse Felix Chardonnays. Screwcap. 13% alc. Rating 95. Drink To 2027.
2015 CABERNET SAUVIGNON - 95 POINTS
A medium-weight cabernet to show more bulkier renditions a clean set of heels. This is a slashing way to
present cabernet. Energetic and bright, yet fluid and soft. It boasts just enough weight and power to build
good momentum through the palate, but at no point does it press too hard, or for too much. Bay leaf, black
olive and blackcurrant flavours are the main conveyors here. Tannin is a light sheet through the back half of
the wine. The touch is light, the effect dramatic. Screwcap. 14% alc. Rating 95. Drink to 2035.
2017 SAUVIGNON BLANC SEMILLON - 94 POINTS
Stamped with class. The texture, the intensity of flavour, the acceleration of the finish. Indeed it’s difficult - and
pointless - to single out individual flavours because it all seems so unified. It’s an excellent white wine from all
angles, with elegance included. Screwcap. 12.5% alc. Rating 94. Drink To 2023.
2017 CLASSIC DRY WHITE - 93 POINTS
2016 FILIUS CABERNET MERLOT - 92 POINTS
2016 FILIUS CHARDONNAY - 90 POINTS
2016 CLASSIC DRY RED - 90 POINTS
We were thrilled to host a number of long-term Icon Collectors from the Alumni Club at the Estate earlier this month, for an intimate tasting of some key back vintage Cabernets from the past 30 years.
Welcomed by Paul Holmes à Court, Chief Winemaker Virginia Willcock and Estate Sommelier Evan Gill, the morning commenced with a tour of our new museum space The Vault.
The tasting was held in the Art Gallery, where Virginia guided the guests through a selection of Vasse Felix museum wines, including a ten year vertical of Vasse Felix Cabernet Sauvignon (2000 - 2009) and finishing a comparison of the 2014 Vasse Felix Cabernet Sauvignon and newly released 2014 TOM CULLITY.
Standouts from the impressive lineup included the savoury 1998 Heytesbury, the restrained yet elegant 2004 Cabernet Sauvignon, and the precise, delicate 2014 TOM CULLITY.
Tasting notes for the event are listed below.
Vasse Felix museum wines are stored in The Vault, to view them yourself, please visit the Estate or book ‘The Cellar Experience’ tour here.
72% Cabernet Sauvignon, 24% Shiraz, 3% Malbec, 1% Merlot
Late summer rains dashed many hopes and un-netted vineyards were dive bombed by squadrons of silvereyes. It turned out to be quite a difficult vintage. Waiting out the unseasonable rains before picking saw good batches of fruit come in. Some exceptional wines were made - especially Cabernet.
Winestate Magazine, 5 Stars
2000 CABERNET SAUVIGNON
86% Cabernet Sauvignon, 5% Shiraz, 5% Merlot, 2% Cabernet Franc, 2% Malbec
The 2000 vintage in Margaret River again showed its true colours for consistency, with a few potential damaging rains from remnants of tropical cyclones in the North of Western Australia. The 2000 Cabernet Sauvignon fruit was sourced from several vineyards in the Margaret River Region. The warmer northern sites provide rich berry fruit characters and the southern areas provide fruit showing mint, eucalyptus and leafy notes.
2002 Qantas Wine Show of WA - Gold
2003 Cusine Magazine (NZ), Best Australian Red Wine
2001 CABERNET SAUVIGNON
90% Cabernet Sauvignon, 7% Malbec, 3% Merlot
A warm year in Margaret River in 2001 ripened the Cabernet Sauvignon earlier than normal with good sugar levels and lower acidities. The blend, being from the two oldest and unirrigated vineyards respectively, both averaging 36 years old make for a deep, rich and complex Cabernet Sauvignon with notable power and concentration. The wine was fermented in rotary fermenters before being pressed off skins and run to new French oak barriques to complete fermentation. The wines were subsequently matured for 18 months in barrel.
2003 Qantas Wine Show of WA - Gold; Best Cabernet Sauvignon;
Best Red Wine; Best Wine in Show
2002 CABERNET SAUVIGNON
88% Cabernet Sauvignon, 7% Malbec, 5% Merlot
2002 was our coolest vintage since 1993, resulting in most varieties being picked approximately 3 weeks later than normal. As a result the wines have lower alcohol levels, a welcome trend given the blockbuster levels we have experienced in recent vintages. The acidity levels were also balanced naturally and did not require any adjustment. The vineyards in the northern part of Margaret River delivered the best intense and ripe Cabernet Sauvignon, making up the major parcel of the wine. At the Willyabrup original vineyard site, the Cabernet Sauvignon showed
more leafiness and mint characteristics. A small portion of Merlot and Malbec were blended in increased volumes to soften the palate, elivering a wine with generous cassis and berry fruit flavours.
Winestate Annual - 4 stars; Best of the New Releases
2003 CABERNET SAUVIGNON
90% Cabernet Sauvignon, 4% Malbec, 3% Merlot, 3% Shiraz
A warm, dry spring and warm to hot conditions leading up to vintage in a low yielding year lead to an extremly early and compressed vintage. Great colours and high sugar ripeness and lower acidities we a feature of the 2003 vintage.
The small portion of Merlot and Malbec help soften the tannin profile of the palate and give a perfumed floral lift to the nose.
Margaret River Wine Show - Gold
Winestate Magazine Annual, 4 stars; Best of Style
2004 CABERNET SAUVIGNON
91% Cabernet Sauvignon, 3% Shiraz, 4% Malbec, 2% Merlot
2004 vintage in Margaret River was near perfect for reds in terms of quality and yield. A cool spring/summer promoted slow growth and highly concentrated fruit flavours. A long warm Autumn ensured ideal sugar/acid/alcohol ratios. Irrigation management in the vineyard was minimal. The Merlot grapes benefited from a heat wave that struck in late March, while the Cabernet enjoyed the long mild slowripening conditions throughout April to obtain optimal ripeness. Vinification took place in chilled rotary fermenters and gently pressed to refrigerated stainless steel tanks for completion of fermentation. The wine was transferred to older French oak barriques for maturation before final blending in November 2005. Winestate Magazine - 5 stars; Best Wines of 2007
2005 CABERNET SAUVIGNON
86% Cabernet Sauvignon, 6% Merlot, 5% Shiraz, 3% Malbec
The 2005 vintage was very distinct with a warm Spring with adequate ground moisture setting the vines up well during the early growing season and a cool, mild summer period in early February, allowing good vigour and vegetative growth without stress. The season also experienced some humidity with several rainfall periods providing plenty of water to the vines.
James Halliday Wine Companion - 94 points
Campbell Mattinson - 94 points
2006 CABERNET SAUVIGNON
87% Cabernet Sauvignon, 8% Shiraz, 5% Malbec
2006 was the coolest vintage Margaret River’s history. Ripening of all varieties occurred up to three weeks later than previous years and a great deal of work was required in the form of leaf plucking, green harvesting and fruit thinning to ensure ideal, physiological ripeness was achieved. As a result, the 2006 Cabernet Sauvignon has classic died
herbal notes typical of Cabernet from Margaret River. The Malbec and Shiraz parcels provide a more lifted berry character, combining perfectly with the savoury, herbaceous notes typical of 2006 Cabernet. The Cabernet Sauvignon batches were fermented separately and matured in new and older French oak barriques, before batch selection and final blending, which included small amounts of Shiraz and Malbec to add further complexity.
Winestate Magazine - 4 stars; Best Wines of 2009
2007 CABERNET SAUVIGNON
88% Cabernet Sauvignon, 7% Malbec, 5% Merlot
A dry, warm spring then summer created a compact and action-packed vintage. Ripening of all varieties occurred up to two weeks earlier than previous years recorded and once the fruit began rolling in it didn’t stop. There was no distinguishable break between white and red varieties. Each variety displayed a depth of aroma and density of palate.
Individual vineyard sections were fermented in parcels then matured in French Oak barriques before batch selection and final blending. The tannin influence was controlled through traditional oxidative handling, creating a deeply coloured wine with great structure and length.
Perth Royal Wine Show - Gold; Best Cabernet Sauvignon
James Halliday Wine Companion - 95points; Best of the Best by Variety
Ray Jordan The West Australian - Top 100 Reds; Best of the Best
2008 CABERNET SAUVIGNON
92% Cabernet Sauvignon, 8% Malbec
A variable Spring and hotter than usual Summer was fortunately followed by cooling conditions in early Autumn. Beautiful sunny days, but cool nights allowed for ideal, even physiological ripening. Individual vineyard sections were fermented in parcels then matured in French Oak barriques before batch selection and final blending. The tannin influence was controlled through traditional oxidative handling, creating a deeply coloured wine with great structure and length.
Langtons Classification of Australian Wine - Distinguished
James Halliday Wine Companion - 95points; Best of the Best by Variety
2009 CABERNET SAUVIGNON
88% Cabernet Sauvignon, 11% Malbec, 1% Merlot
Two cold springs in 2007 and 2008 contributed to low yields in 2009. Summer was moderate and fine conditions remained throughout harvest. These conditions produced superbly ripe and balanced fruit displaying all the hallmarks of a fine vintage. Individual vineyard sections were fermented in parcels with many left on skins for up to 30 days. The
tannin influence is controlled through traditional oxidative handling, creating a deeply coloured wine with great structure and length.
Australian Finacial Review, Tim White - 95 points
Gourmet Traveller Wine, Huon Hooke - 5 Stars; 95 Points
2014 CABERNET SAUVIGNON
Deep maroon with a bright ruby red hue. The nose heralds a pure, refreshing and sophisticated wine. Elevated regional fragrance of cassis, licorice, bay leaf and violets with savoury mushroom, loamy earth, dark chocolate and dry twiggy details combining to form an alluring Cabernet bouquet. The palate is compact and concentrated in flavour but well resolved in structure with a stunning silky texture at such a young age. There is a seemingly bottomless
depth of blue and purple berries, nuances of herb and licorice, cedar and light wood smoke, with a gentle mouth-coating tannin persisting.
90% Cabernet Sauvignon, 8% Malbec, 1% Petit Verdot, 1% Merlot
This wine expresses the distinct regional profile of Margaret River Cabernet Sauvignon and the site characters it takes from the Vasse Felix vineyards, with a focus on Wilyabrup. It was the first red wine produced in Margaret River and has been made every year since 1972. Cabernet is a robust variety ideally suited to Margaret River’s climate and deep, well drained soils. Cabernet parcels grown in the coastal, northern reaches of Margaret River on ancient, well drained gravel loam soils produce wines of great varietal purity and character. These wonderful, often tiny, vineyard sections are individually fermented using indigenous yeasts, with many experiencing maceration periods of up to 30 days. Natural fermentation and extended maceration are coupled with traditional oxidative handling to clearly define the intricate personality of each vineyard site before blending. Malbec complements and enhances the Cabernet profile.
James Halliday Wine Companion - 96 points
James Suckling - 95 points
2014 TOM CULLITY
Light maroon with a purple tinge. A very pointed and pristine perfume with immense complexity. Lively fruit from this vintage is preserved precisely. The oak and savoury complexity is intricately interwoven yet the immense power of the fruit, while delicate, is brimming with character. Notes of red currant, cranberry jam and raspberry pips give way to agar, gravel, a hint of peppermint tree, mushroom and bark. The palate is vibrant with mouth-watering cranberry freshness and while light, is juicy, precise and balanced with remarkable fine grained tannins. Long cassis and cherry pip flavoured tannins create a dry and fine finish. A significant Cabernet of uniquely delicate proportions.
80% Cabernet Sauvignon, 16% Malbec, 4% Petit Verdot
The TOM CULLITY descends from Dr Tom Cullity’s original vines and represents the pinnacle of Vasse Felix. Reasonable yields were obtained despite a handful of blocks being exposed to heavy storms in spring reducing their cropping potential, but overall quality is excellent. All blocks were destemmed only, without crushing and then allowed to ferment naturally. The Petit Verdot, a small section of Malbec and small portion of Cabernet (making up 24%) were open fermented, hand plunged and pressed dry. The remaining 76% of the Cabernet and Malbec was static- fermented, gently pumped over through a splash tub and then left on skins for up to 34 days; allowing the wine to stabilise and become structurally sound in such a brilliant year for tannin ripeness. The small sections were basket pressed to fine French oak and matured for 18 months with minimal racking.
Ray Jordan, The West Australia - 99 points
James Suckling - 98 pts
On Friday 4 May, we hosted over 50 producers from the Margaret River Region for the annual Regional Cabernet Tasting. These producers generously shared close to 90 unfinished, anonymous Cabernet barrel samples from the 2017 vintage, allowing winemakers and viticulturists to examine the different techniques and styles used to create beautiful Margaret River Cabernet.
Winemaker Julian Grounds and Viticulturalist Mike Sleegers from McHenry Hohnen led this year’s discussion on the 2017 vintage, which fittingly (in what is the region’s 51st year) centered around creating Great Wine long term for a sustainable future in Wine Paradise. Winemakers discussed the journey towards achieving true expression of terroir, as well as the importance of canopy management to prevent disease and achieve earlier ripening.
The standout wines from this tasting were elegant, balanced, and medium bodied, with excellent tannin quality. Considering the nerve-wrecking vintage that was 2017, the quality of these wines is a definite feather in the cap for our region’s viticulturists and winemakers.
By Chief Viticulturist Bart Molony and Chief Winemaker Virginia Willcock
Similar to 2017, this has been a season of cooler than average conditions. Spring and December delivered intermittent summer and winter weeks leading into the growing season, then average temperatures 1.5 degrees lower than the 18 year average followed in January and February. When some late January rain arrived we became rather nervous about ripening.
Somehow, Margaret River has delivered a beautiful growing season for the vines, with ample sunshine to aid vine function, while strong daily sea breezes have preserved vibrant fruit flavours and acidity.
Harvest began on 7 February, one week later than our 10 year average, although two weeks earlier than last year. Our white varieties ripened with beautiful sugar and flavour, and for the third consecutive year maintained high acidity. The weight, flavour and structure in our Chardonnay is amazing, and while we are looking forward to some malolactic fermentation to moderate acidity, the Chardonnays look very exciting.
Also exciting, was the first harvest of Gingin Chardonnay that was grafted into our Gnarawary Vineyard in Wallcliffe in 2016. The only disappointment across all vineyards? Chardonnay yields are low. We believe this is due to spring conditions which affected fruitful shoot development and flowering.
Sauvignon Blanc has been a lovely surprise this year, achieving wonderful ripeness in the cooler season. There was considerable disease pressure in Sauvignon Blanc from our most southern Karridale Vineyard, however our Viticulture team managed this superbly. Damage was minimised and excellent ripeness achieved from their tireless work, opening canopies with leaf plucking and fruit thinning.
We've developed multiple winemaking projects this year with Sauvignon Blanc. These include our first carbonic macerated Sauvignon Blanc, adding to the existing full skins Sauvignon Blanc project. The main aim for these projects is to challenge and improve our winemaking for the Sauvignon Blanc Semillon. Both are looking fantastic.
A continuation of dry, sunny but moderate to cool conditions allowed Cabernet to ripen beautifully with excellent flavour ripeness and retention of fruit perfume. The cool dry conditions allowed hanging to deliver fine tannins at a high quality level with the similar development time to the 10 years average.
In between the harvest, our vintage crew ensured that each block received a good drink post harvest to aid the vines in preparing for winter dormancy. This is an essential part of closing the vintage season successfully and setting the foundations for a fruitful following year.
Whilst we haven’t had as much fruit as we usually do, the vineyard itself is looking healthy and sustainable for the next season.
One month from the official global release (1 May 2018) and the 2014 TOM CULLITY has received some stellar reviews. Most recently, Ray Jordan (The West Australian) awarded the 2014 TOM CULLITY 99 points, describing it as "unlike anything seen before in the region."
The inaugural TOM CULLITY release - the 2013 vintage - achieved the greatest critical acclaim of any Vasse Felix red wine in history and the winemakers and Ray Jordan believe the 2014 vintage is even better, "the release of the extraordinary Vasse Felix TOM CULLITY cabernet sauvignon malbec, which I have given 99 points, might just be the wine to deliver irrefutable proof that 2014 is the greatest Margaret River cabernet vintage," Ray Jordan said in the review published in The Weekend West, 7 April 2018.
Ray Jordan is a highly respected Western Australian wine writer who has been has been writing about wine for more than 30 years.
"Over 40-odd years I have tasted some extraordinary Margaret River cabernet and cabernet blends from all the great wineries but none has been better than the 2014 Tom Cullity." Ray Jordan
RAY JORDAN'S REVIEWS:
2014 TOM CULLITY - 99 Points
Wow this takes Margaret River to another level. There is a purity of fruit and a vibrancy evident here. Power and elegance unlike anything seen before in the region. Oak and fruit with grainy tannins in perfect harmony creating an almost satiny mouth feel. Perfumed with notes of cedar and red berry and violet. A raw edge with graphite and seaweed complexity. The chalky tannins define the palate, which is focused and sustained. Best drinking: Now until 2040
2015 Vasse Felix Cabernet Sauvignon - 97 Points
Captures the elegance of this great vintage. Doesn't have the density and opulence of the 2014 but there is classic angular structure. Typical graphite, soy and savoury notes with a hint of tobacco leaf with black olive nuance. Classy oak integration and fine-grained tannins. One of the very finest that marks the next statement of Vasse Felix cabernet. Ridiculously cheap for a wine of this quality. Best drinking: Now to 2030
2015 Filius Cabernet Sauvignon - 93 Points
No winter cellar will be complete without this cracking value for money cabernet. So stylish with chalky sinewy tannins and leafy fine fruit. Has a balance and intensity with poise and expressiveness. Touch of oyster shell and a savoury influence. An entry level cabernet, that many would love to have as their best wine. Best drinking: Now to 2028
The Winery has been a bustling hub of activity as we steadily progress through vintage of the white varieties.
In late February, we picked the last of the Home Vineyard Chardonnay, with some fruit still to come from our Gnarawary and Karridale vineyards. Although yields have been down, the quality of Chardonnay has been exceptional this year, with the combination of slightly higher sugar and strong acidity promising to deliver wines of power.
Harvest of the white varieties continues as we shift our focus to our southern Margaret River vineyards. It appears that we will have quite a traditional transition from white to red varieties this year (no cross-over), with harvest of our red varieties likely to commence in a few weeks and continue well into April given the mild summer we have experienced.
Behind-the-scenes of vintage at Vasse Felix by Estate Sommelier, Evan
It has certainly been an experience for me, moving from one end of the Vasse Felix wine spectrum to the other. A typical day as Estate Sommelier involves analyzing, deconstructing and discussing Vasse Felix wines with Estate guests. In the winery however, the 12 hour day can involve anything from receiving and crushing fruit, transferring juice and taking ferment samples, to driving forklifts, washing barrels and becoming very closely acquainted with lees!
Although the pressure to get things right in the winery feels a lot higher, our ‘less is more’ approach works wonders, and a lot of the time, tiny tweaks and finessing is all that’s required to allow the natural beauty of the fruit characters to shine through.
Working closely with our core winery crew, in particular Chief Winemaker Virginia Willcock and Senior Winemaker Mick Langridge, has allowed me to better understand and appreciate the complex processes that contribute to the final quality and style of our wines.
Experiencing the feel of a Vintage one day a week (without the drawback of a 72hr work week!) has been fantastic - the atmosphere reminds me of the Gourmet Escape or Easter period as experienced in the Estate Building. The upbeat spirit of the entire crew (a mixture of Americans, Canadians, Germans and Australians), the coffee and the winery’s music selection make vintage life all the sweeter!
Vasse Felix was among 16 Wine Star Award winners honoured by leading USA publication Wine Enthusiast at a black-tie gala in Miami on Monday 29 January.
Vasse Felix owner, Paul Holmes à Court, was in attendance to collect the 'New World Winery of the Year' trophy at the awards gala, taking the opportunity to thank Wine Enthusiast for the tremendous honour.
“We are thrilled to have Wine Enthusiast recognise Vasse Felix and Margaret River in our 50th year. We’ve grown together from a doubtful 8-acre vineyard planted by Tom Cullity in what was then a remote dairy-farming town, to an internationally renowned wine estate in fifty short years. This award belongs to everyone who has worked to make Vasse Felix what it is today,” Paul Holmes à Court said.
The Margaret River wine estate was one of five nominees from major international regions, surpassing estates from Stellenbosch (De Toren), Auckland (Kumeu River), Argentina (Trapiche) and Chile (Vina Ventisquero), to receive the coveted award.
Wine Enthusiast Editor and Publisher, Adam Strum said the awards recognise leaders within the beverage industry.
“Vasse Felix has lead Margaret River in quality since the beginning. They have consistently raised the bar for their region with outstanding, long-lived Cabernet Sauvignon and complex, multifaceted Chardonnay. Additionally, the current team with Virginia Willcock at the winemaking helm, continues to take the winery to new heights,” Adam Strum said.
Vasse Felix is the first Margaret River and West Australian winery to receive the US publication’s award, joining only three previous Australian winners; Penfolds (2013), Yalumba (2009) and Clarendon Hills (2006).
Paul Holmes à Court said the Wine Enthusiast ‘New World Winery of the Year’ Wine Star Award was also a timely reminder of how the Margaret River wine region has cemented its reputation for world-class Cabernet Sauvignon and Chardonnay.
“Margaret River’s youth and isolation were once our challenges, but have become our greatest assets. The pristine coastal location, ancient lands and biodiversity of flora and fauna make Margaret River a wine paradise unlike any other place on earth. A run of exceptional vintages since 2007 has seen our region’s wine quality go from strength to strength.”
Margaret River contributes just 3% of Australia’s overall wine production, but commands 20% of its premium market. The region’s Cabernets accounted for 41% of James Halliday’s Best of Best by Variety in his 2018 Wine Companion and 25% of its Chardonnays. Vasse Felix’s icon wines the TOM CULLITY Cabernet Sauvignon Malbec and HEYTESBURY Chardonnay were represented in each of these categories.
Videos of the awards, plus the acceptance speech from Paul Holmes à Court can be viewed here.
The official Vasse Felix Wine Star video and photos from the Wine Enthusiast's Wine Star Awards black-tie gala are below. Photos: Mark Tomaras Photography.
Chef Brendan Pratt's favourite Summer food and wine pairing, including the detailed recipe!
"With the summer fast-approaching, I'm all about pairing fresh seafood with a refreshing glass of Sauvignon Blanc Semillon. I've created a dish using kingfish, a textured, adaptable fish with moderate flavour intensity. We source ours from a sustainable ocean farm in Geraldton." Brendan Pratt, Vasse Felix Head Chef
KINGFISH & LEEK ASH
500g kingﬁsh ﬁllet, trimmed
40g juniper berries
Bring the water, honey, juniper and salt to the boil to create a brine.
Remove from the heat and chill. Add the kingﬁsh to the cold brine, leave for 45 minutes. Remove from the brine and gently rinse in cool water, pat dry and set aside.
METHOD LEEK ASH
Place the leek on an open ﬂame - this could be done on the char grill of your BBQ, or on a wire rack on top of a gas flame on your stove top. As it blackens, turn it gradually as to burn all sides of the leek.
Scrape off the charred burnt skin of the leek and crush into a powder with a mortar and pestle.
Lay some cling film onto the bench and sprinkle it with some the leek ash, place the kingfish fillet on top and continue to sprinkle with ash until kingfish is coated.
Wrap tightly in cling film and place into the freezer for approximately 1 hour or until firm. Then slice it lengthways 2-3mm thick, in long, even slices to serve.
150g diced shallot
60ml white wine vinegar
100g caster sugar
½ teaspoon sea salt
Chervil and edible flowers to garnish
Add diced shallot to a pot, combine all ingredients except cucumber. Place onto a medium heat and bring to a simmer, turn to a low heat and keep cooking until all the liquid has reduced and you are left with a sticky marmalade consistency.
Place some baking paper onto a baking tray and spread the marmalade out on the tray to cool.
Once cool, fold in the diced cucumber.
½ cup buckwheat
1L canola oil
½ tsp salt
Bring 1 cup of water to boil and add your buckwheat.
Simmer until tender, approximately 15-20 minutes. Remove and cool.
Place on tray with baking paper into oven at 70C for 2-3 hrs or until dried out.
Heat the oil in a small pan until it reaches 190C.
Gently add the buckwheat and fry for approximately 10-20 seconds until puffed and crisp. Remove and drain on paper towel.
Season with salt.
1 red endive
500ml chicken stock 100g butter
1 sprig thyme
2 cloves garlic
Half the endive and wash in cold water. Bring the stock to the simmer and add the butter, thyme and garlic.
Place the endive in and simmer on low for approximately 15 minutes or until tender. Remove the endive and cool.
TO SERVE Place one teaspoon of marmalade onto the plate at 2 o'Clock, and gently arrange 3 slices of kingfish onto the plate, making them look like ribbons and 2 leaves of endive. Sprinkle a teaspoon of puffed buckwheat over the kingfish. Garnish with fresh chervil, edible flowers (I like to use borage or sorrel flowers) and a little peppery olive oil.