Stay in touch with the latest news and happenings at Vasse Felix, in Margaret River and on tour around the world.
Alongside the world's most iconic wine regions, Margaret River has found a well earned spot among Wine Enthusiast's '7 Best Wine Travel Experiences of 2020'!
"What do world-class Chardonnay and Cabernet Sauvignon have in common with legendary surf breaks? Margaret River."
The featured destinations include Kruger National Park in South Africa and Douro Valley in Portugal, as well as, the internationally renowned wine regions of Piedmont, Italy and Champagne, France. Among these sits the 'Wine Paradise' that we call home.
"After you tackle the waves, relax on a coastal stroll that skirts the sapphire-hued ocean. Sold as the Cape to Vine Tour by Vasse Felix winery, you’ll explore the flora of the protected sand dunes, then get a behind-the-scenes look in the wine cellar and taste alongside the winemaker."
We are delighted to see our incredible Region recognised by Wine Enthusiast. Read the full article here.
In early December we were delighted to host the Australian Chamber Orchestra's critically acclaimed 17-piece string ensemble, ACO Collective, for another three day festival of music, wine and culinary art at the Vasse Felix Estate.
Led by Director Pekka Kuusisto, guests enjoyed the incredible performance, amplified with the acoustics of the Red Barrel Hall, followed by a delicious dining experience in the Vasse Felix Art Gallery amongst the Janet Holmes à Court Collection.
Dr. Laetitia Wilson, Curator of the current exhibition 'Enigmas of the Outback', joined guests in the Art Gallery for a deeper look into the exhibition which explores the mysterious and enigmatic Australian outback.
The weekend's menus, designed by Head Chef Brendan Pratt, were created to both complement and highlight the unique characteristics of the Vasse Felix Wine Collection.
Highlights of the performances included:
Andrea Tarrodi Birds of Paradise | Performed on Friday at "The Beat."
Bryce Dessner Aheym for string orchestra | Performed on Saturday at "Enigma."
We are eagerly anticipating the 2020 edition of the Sound and Sense Festival, celebrating the pinnacle of Australian food, wine and music.
Great wine begins in the vineyard.
As such, we are pleased to announce that in early August, Vasse Felix was accepted into the Organic Certification program through NASAA (National Association for Sustainable Agriculture Australia). We are now well on our way to receiving the full certification for all four of our Margaret River vineyards, with full certification expected by 2021.
The decision to adopt organic viticulture supports our vision for the ongoing sustainability of our land. The key to this is the health of our soils, which we are constantly improving through natural processes. We’ve found that we achieve better plant health and balance with an organic approach, which ultimately leads to higher quality fruit.
Margaret River is an extraordinary place, and our vineyards are our ‘sacred sites’. Adopting organics for these sites doesn’t guarantee great wines, but it’s part of the package for us, and we believe you can taste it.
Over three-quarters of the Vasse Felix vineyards are now officially 'In Conversion.'
Cane Cut Parfait & Blackberry "Pavlova"
Head Chef Brendan Pratt reinteprets a classic Australian dessert with a Margaret River twist in this creative dish to enjoy the flavours of Vasse Felix Cane Cut this Summer.
“This dessert is designed to look messy, but is a great way to finish a dinner party, and best accompanied with a glass of Vasse Felix Cane Cut,” Chef Brendan Pratt.
Tasting notes and more on the 2017 Cane Cut Semillon can be found here.
Cane Cut Parfait
1 bottle Vasse Felix Cane Cut
220g egg whites
250g caster sugar
380g whipping cream, whipped to soft peaks
1 tsp chardonnay vinegar
300g whipping cream, whipped to soft peaks
8 tbsp quality blackberry jam 2 punnets fresh blackberries
Place one bottle of Vasse Felix Cane Cut into a heavy based saucepan onto the stove on a medium heat and reduce until 100ml of liquid is left, set aside to cool to room temperature.
Place a large pot of water onto the stove and bring to a simmer.
In a large metal or heatproof bowl, whip the egg whites and sugar together.
Place the bowl on top of the pot. You don’t want the bottom of the bowl to touch the water, so the bowl needs to be big enough to sit comfortably on top of the pot without too much overhang.
Whip the egg white and sugar mix over heat with a balloon whisk or electric whisker until it reaches 65°C.
Once it reaches 65°C, remove the bowl from the heat and transfer the meringue to a mixing bowl and whisk on a high speed until cooled.
Once cooled, add the vinegar and Cane Cut to the meringue and whisk to combine.
Remove the meringue from the mixing bowl, and using a spatula, gently fold in the 380g semi whipped cream, being careful not to knock the air out.
Transfer your smooth mix into an airtight container and place into the freezer overnight or for at least 5 hours to let it freeze.
Place spoonfuls of the fluffy marshmallow-textured parfait onto the plate, alternating with spoons of blackberry jam, soft cream and fresh blackberries.
Alternatively you could layer large wine glasses or glass jars with the parfait, then the jam, then cream and finish with fresh blackberries similar to a trifle or an Eton mess style.
The inaugural Brunch de Récupération - a Sunday recovery feast - was held at Vasse Felix in November.
This share-style brunch featured classic European dishes with a Vasse Felix twist. Upon arrival, guests were served a glass of our grower style, traditional method Blanc de Blancs which, attentively replenished, accompanied them throughout the six course menu. The menu was curated by Vasse Felix Head Chef Brendan Pratt.
Vasse Felix Owner Paul Holmes à Court introduced the event as, "the answer to the dilemma of choosing between breakfast and lunch."
This special event was set in the midst of Margaret River's busy Gourmet Escape weekend and encouraged guests to pause and enjoy the splendour of 'the long brunch', Blanc de Blancs and the tranquil surrounds of the Vasse Felix Restaurant.
Highlights of the brunch included:
Smoked eel hash brown, lemon thyme, fried egg sauce | 2017 Blanc de Blancs
Osso Irati brioche croque madamme, egg yolk, pecorino béchamel | 2017 Blanc de Blancs
This year's Margaret River Gourmet Escape saw us host Chef Ivan Brehm from Michelin Star Singapore Restaurant - Nouri, who collaborated with our very own Brendan Pratt for the Eating at the Crossroads dinner at the Estate. With a playful excitement and undeniable talent, both chefs performed culinary magic in the kitchen of Vasse Felix, whilst demonstrating the concept of crossroads cooking.
Ivan, the Singapore based and former Fat Duck test kitchen chef has studied ingredients, techniques and flavours to develop a cooking style that includes Asian, European and South American influences. As the chef-owner of Nouri, Ivan has explored the crossroads of cooking using his experiences from around the globe. Similarly, Chef Brendan Pratt and the Vasse Felix team studies ingredients, techniques, texture and flavour to best complement the estate’s wines.
The night started with our host and Chief Winemaker, Virginia Willcock, exploring her experience of 'crossroads' - how she and her team study the land and their own practices to make the best wine possible in Margaret River's Wine Paradise. Dinner included six courses, paired with Vasse Felix wines and included dishes curated and designed by both chefs.
Highlights of the night included:
Lamb, kibbeh, roti, eggplant, mint | 1996 Cabernet Sauvignon
Kingfish, honeydew, bone marrow | 2018 Heytesbury Chardonnay
The unparalleled evening set forth the celebration of the crossroads between food and wine in the heart of Margaret River.
What better place is there to launch our new Vasse Felix Summer Classics Cart than the 2019 Margaret River Gourmet Escape! At the centre of the Gourmet Village, our new handcrafted portable bar serving chilled Classic wines on tap made it's debut at the iconic food and wine festival in Margaret River.
Festival-goers were treated to the new release Classic Dry Rosé, as well as our ever-reliable and popular Classic Dry White and Classic Dry Red. The Summer Classics Cart was the perfect conduit to serve and enjoy the easy drinking, incredibly delicious Classic collection.
Couldn't make it to Margaret River Gourmet Escape? The cart will be serving Classics throughout WA this Summer, so keep an eye out for this travelling incarnation of Vasse Felix. More on our Classic Summer here.
Cheers to a Classic Summer!
We are delighted about the recent recognition for the 2018 Chardonnay as 'Best Wine' in Ray Jordan's Top 100 Whites & Sparklings!
"Australia's best white wine for 2019," receiving 95 points, selected from nearly 600 wines from all over Australia. This year marks "one of the most difficult white and sparkling tastings," for Ray Jordan, wine editor of the West Australian, in all of his years of choosing the Top 100 wines.
It was an idyllic vintage in Margaret River and this 2018 Chardonnay is the ultimate representation of Vasse Felix. With over 25 wines from the Margaret River being recognised in the Top 100, we are thrilled to see the consistent quality from this vintage across the entire region.
"Such a good chardonnay from this outstanding vintage. So much depth and poise here with a wonderful expression of all that is good in Margaret River. Grapefruit and lightly toasty oak influences with a savoury minerally finish."
The 2019 Classic Dry White has added to its long-standing reputation as a leading wine for Summer, having been included in the '10 Best Wines Under $20,' in Ray Jordan's Top 100 Whites and Sparkling Wines of 2019.
Selected from over 600 wines from across Australia and New Zealand, Wine Editor of The West Australian described the 2019 Classic Dry White as, "one of the best-known examples of this style."
The Classic Dry White is a Semillon and Sauvignon Blanc blend that has been produced at Vasse Felix since 1987 and is continuing to be recognised for its value, drinkability and quality.
"It's a semillon and sauvignon blanc blend displaying excellent tropical herbaceous fruit characters. Balanced with a long palate lifted with a splash of lemon citrus," Ray continued.
Elevate your Summer seafood game with this simple twist on a classic French sauce - Beurre noisette or Burnt Butter.
Beurre noisette, pronounced burr-nwah-ZET, is a French term for 'brown butter' or literally 'hazelnut butter.' It is a one-ingredient condiment - unsalted butter - cooked in a pan until it turns a golden brown. The resulting butter has a nutty flavour and is added to vegetables, pasta, omelettes or chicken, but most commonly fish and seafood.
"My personal favourite pairing is king prawns, butterflied and roasted over coals, a nice piece of fish or grilled scallops can also benefit from the addition of a burnt butter sauce. Alternatively, adding chopped garlic and a little sage right at the end can create a classic pasta dressing." Chef Brendan Pratt
This recipe uses lemon juice to both stop the cooking process of the milk solids and more importantly, add freshness and balance to an otherwise fatty and rich sauce. The addition of the beach mustard adds a lovely aromatic, mustardy tang to the sauce.
Burnt Butter sauce with beach mustard
200g unsalted butter
2 tbl spoons of chopped beach mustard or 1 tbl spoon of Dijon mustard
1 tsp flaked sea salt
Juice of one lemon
Heat a stainless steel saucepan over a medium heat. Too much heat will burn the butter so start the heat slowly.
Cut butter into tablespoon-sized portions and separate them.
Add the butter to the heated pan.
Using a whisk as the butter melts, swirl the butter so that it cooks evenly.
Swirl the pan occasionally to ensure no butter burns.
The butter will begin to foam after 30 seconds or so. Keep stirring constantly as the butter begins to melt and the proteins brown.
Keep an eye on the colour of the butter - you're looking for a golden brown hue. Once the butter is the correct colour, pour it out of the pan into a large heatproof container. Add the lemon juice, salt and beach mustard (or Dijon) and whisk to combine.
Spoon over your cooked seafood and enjoy!