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2017 Tom Cullity

Vasse Felix, Margaret River’s founding wine estate, was established by Dr Thomas Brendan Cullity in 1967. Among his first plantings were Cabernet Sauvignon and Malbec vines, from which he produced the estate’s first red wine. The Tom Cullity descends from these original vines and represents the purest expression of our history, place and vintage; the pinnacle of Vasse Felix. 

Dr Tom Cullity
1925-2008

Dr Tom Cullity was a respected Cardiologist from Western Australia. He discovered the great table wines of Europe in the 1950s while in Britain working at the National Heart Hospital. Upon returning home, Tom set himself a mission to make fine wines in WA. He searched extensively for the perfect plot of land, taking guidance from the research of Professor Harold Olmo (1955) and Dr John Gladstones (1965) before establishing an 8 acre vineyard in Cowaramup called Vasse Felix.

Tom’s tenacious and enduring persistence led to the successful creation of Margaret River’s first commercial wines. He is remembered for his pioneering role in establishing the Margaret River Wine Region. The TOM CULLITY is a fitting tribute to this extraordinary legacy.

DOWNLOAD TASTING NOTES

VIEW THE TOM CULLITY VIDEO

A selection of magnums are also available, click the link below for more.

2017 Tom Cullity Magnum

Tasting Notes
COLOUR A lovely, translucent ruby. NOSE The tightly intermingled perfume carries Tom’s Block characters of savoury tobacco, earthy forest and nori-like ocean breeze. Delicate red berry notes move into savoury tones of cherry pip, mushroom, white clay, brie rind and tamari. A floral fragrance of violets frames this elegant vintage. PALATE A restrained and ethereal rendition of Margaret River Cabernet, the body is plush and shapely, with lovely red berry fruit characters and super fine, talc-like tannins of unbelievable length. Graceful and sophisticated with a savoury core, the delicate complexity of perfumes linger on the long, drying finish.
Winemaker Notes
WINEMAKERS NOTES 2017 was an elegant, late season harvest resulting in beautifully ripe fruit, well preserved bright fruit fragrance and a long, delicate tannin profile. The unique small sections of Tom’s old blocks were hand-harvested from 7 to 24 April, destemmed only without crushing and then wild fermented as whole berries. The Cabernet Sauvignon was static fermented, gently pumped over through a splash tub, then left on skins for up to 33 days to stabilise and become structurally sound. The Petit Verdot and Malbec were open fermented, hand-plunged and pressed dry. Each small batch fermentation was basket-pressed and gently transferred to fine French oak for 19 months of maturation. With minimal rack and return, this wine was aged on its fine lees, bringing beautiful savoury elements and soft tannins to this delicate vintage.
Varietals:
Production Notes
82% Cabernet Sauvignon, 17% Malbec, 1% Petit Verdot
Alcohol:
Alcohol %
14.5
Cellaring Potential:
Aging
Approachable on release at four years of age. 20+ years for elegant and savoury aged Cabernet Sauvignon.
Harvested:
Harvest Date
7-24 April 2017
Oak:
Fermentation
French Oak Barrique, 61% new, 39% 1-4 year old, 19 months
TA:
Acid
6.1g/L
pH:
pH
3.52
Residual Sugar:
Residual Sugar
0.37g/L
Bottled:
Bottling Date
February 2019
Vintage Notes
2017

2017 was a cooler and later vintage than the previous 10 years; a year of elegant, structural, slightly lighter bodied wines; though ripe in flavour, vibrant and very perfumed. Higher than average yields in combination with a cooler season contributed to delayed ripening of the fruit and good retention of acidity. Some timely warmth and sunshine occurred throughout January, although February temperatures remained moderate with some rainfall. With the cooler weather, canopy management and fruit thinning was imperative to mitigate disease pressures and allow for even, persistent ripening. There was a warm start to March to finish the white harvest, followed by the driest April since 1982, allowing the reds to ripen beautifully.

2017 Tom Cullity
Add To Cart
$180.00
/ Bottle
SKU: 17TCS7AU06
Add To Cart
$1,080.00
/ Case of 6
 
Reviews
  • 98 points

    The Real Review - Huon Hooke

    Deep red/purple colour with a very fresh, nuanced, aromatic bouquet loaded with blue and red fruits, cedar and high-toned flowers, violets to the fore. A totally gorgeous bouquet, very fresh and primary but also complex and detailed. Very fine tannins; extremely long carry. A supremely elegant, sublime wine that finishes right out with impressive extension. Clearly, the best Tom Cullity to date.

  • 97 points

    The West Australian - Ray Jordan

    This is an 82 per cent cabernet-dominant blend, making it the highest percentage of cabernet of any of the release to date. Immediately strikes as the most restrained, elegant and medium bodied of any of the vintages. A deal of tannin astringency is evident on the palate, but it sits snuggly within. Fine, silky tannins and what appears to be about an average amount of new French oak consistent with the rest of the wines, with 2016 being an exception. To me, this is a wine you will drink earlier before the others are ready, but it is still a very good wine. 97/100 (Best Drinking: Now to 2046)

  • Outstanding - Langton's Classification VII

    Langton's Classification VII

    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.

  • 94 Points

    The Wine Front - Campbell Mattison

    I was struck from the outset by its elegance. It’s 14.5% alcohol but it’s medium in weight at most. There’s tension here but it’s in a context of calmness; confidence. Bay leaf notes, boysenberry and plum, mint, a creaminess, a cool blackcurrant, liquorice. There’s an ‘aussie bush spice’ aspect to the nose in particular but it’s there on the palate too. You can pretty much read peppercorn/eucalypt into that. Tannin is fine and generally even. I sat down with this over two consecutive nights and enjoyed it thoroughly without ever really being bowled over, though clearly it’s more about the future than the now. In short, it’s a classy, confident, medium-weight wine with a lovely future ahead of it.

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