Vasse Felix Filius Cabernet Sauvignon

Vasse Felix Filius Cabernet Sauvignon

Wine Description

'Son of' the Vasse Felix Cabernet Sauvignon. It carries the structure, power and tannins of classic Cabernet in an earlier drinking, more forward style from fruit sourced from each of the Vasse Felix vineyards.

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Acclaim
"2019 was a cool vintage in Margaret River, and in terms of quality, it produced aromatic, detailed Cabernets of poise and grace. This 2019 Filius Cabernet Sauvignon is no exception. It has powdery tannin, kelp and iodine in the mix, too, with raspberry compote, black tea and a squeeze of pomegranate.”
— Wine Advocate, Sep 2023
“Few wines at this price give you a true taste of the grand vin, but this entry-level Cab (with Malbec and Petit Verdot) and its sister Chardonnay do. Bottle age has accentuated savoury spiced leather tones, but there's herbal, claret-like freshness in red and black currants and firm tarry tannins.”
— Decanter, Dec 2022
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Vineyard & Production Info
Vineyard name
selected sites throughout Margaret River
Soil composition
deep gravel loam soil over clay
Training method
VSP, BAL
Exposure:
Various
Year vineyard planted:
1998
Harvest time:
March-April 2015
First vintage of this wine:
2014
Bottles produced of this wine:
200,000
Average Vine Age:
20
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Winemaking & Aging
Time on its skins:
13 days
Varietal composition:
85% Cabernet Sauvignon, 11% Malbec, 4 % Petit Verdot
Fermentation container:
Stainless steel tanks (Rotary and Static)
Malolactic fermentation:
Full
Type of aging container:
Barriques
Size of aging container:
225L
Type of oak:
French
Length of aging before bottling:
12 months
Age of Aging Container:
10% new, 90% 1-5 year old
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Analytical Data
pH level:
3.57
Acidity:
6.3 g/L
Alcohol:
14.5 %
Residual sugar:
0.33 g/L
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Wine Production

A remarkably ripe and soft wine. The individual batches were destemmed and fermented as whole berries using only wild yeast residing on the fruit. Cabernet parcels underwent a suitable duration of maceration to extract a fine backbone of structural tannins and blackcurrant laden fruit. Malbec and Petit Verdot were pressed off skins earlier to maintain a soft and luscious mouth feel. The resulting wines were matured in fine French oak for 12 months prior to blending. Limited racking was used to help preserve the delicate wild characters captured in this low intervention approach.