Vasse Felix is Margaret River’s founding wine estate and was established in 1967 by regional pioneer Dr Tom Cullity. Pristine isolation, twin oceans and ancient soils make Margaret River
a wine paradise - the ideal environment for growing world-class Cabernet Sauvignon and Chardonnay. The wines are grown in Vasse Felix’s four vineyards situated throughout Margaret River, then estate-made and bottled within the state-of-the-art Vasse Felix winemaking facility. Vasse Felix wines are recognised benchmarks in Margaret River and Australia, and the Estate is one of the country’s draw-card winery destinations.
Location of Vineyard
Vasse Felix has four beautiful vineyards located in selected sites throughout Margaret River, including the region's oldest vineyard our Home Vineyard in Wilyabrup. Each Vasse Felix vineyard site has been selected for its unique soil structure, topography and microclimate. The best suited grape varieties have been matched to each vineyard, and specific rows and blocks have been planted to correspond with the above factors.
The varieties grown are Cabernet Sauvignon, Petit Verdot, Malbec, Shiraz, Chardonnay, Sauvignon Blanc and Semillon.
Vasse Felix supports sustainable viticulture, where every practice is guided by the philosophy of achieving ‘fruit quality through plant and soil health.’ Our goal is to nurture the life in the vineyard, through a strong focus on biodiversity and responsible farming practices. This low intervention approach allows the wines to express a true representation of their site.
A constant focus on soil biology and environmental health is maintained in all vineyards. This is enhanced by Margaret River’s natural suitability to viticulture as a result of it’s climatic and environmental attributes.
Winemaking Philosophy
All wines are made and bottled within Vasse Felix's beautifully equipped winemaking facility, enabling full quality control of every bottle. Every parcel of fruit is kept separate from the time it is harvested, through its unique fermentation style and maturation, creating precise, site-expressive wines. This approach enables traceability back to each individual vineyard block. With this visability, the viticulturists and winemakers can work more effectively with the soil and vine structure to refine and improve quality, beginning in the vineyard.
This belief in the healthy microbiology of our vineyards allows us to ferment all Cabernet Sauvignon, Chardonnay, and Shiraz fruit with 100% wild yeast.
The key focus for our wines is the pure site expression of our vineyards.