Vasse Felix Premier Cabernet Sauvignon 2013

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.

About the Vineyard

Mild conditions in Margaret River with no extreme weather conditions, allowing for balanced fruit and a slow and steady intake. There was no disease pressure and fruit quality is excellent the only disappointment was yields being down across the Region for all key varieties. This was the outcome of storms in spring and pressure from an increase in the local population of Silver Eyes (birds) and no Marri Blossom.

Wine Production

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 40 days. Natural fermentation and extended maceration have been coupled with traditional oxidative handling to clearly define the intricate personality of each vineyard site before blending. Small portions of Malbec complement and enhance the Cabernet profile while elevated perfumes and alternative fermentation of Petit Verdot brings a bright nuance.

Tasting Notes

Ruby with a brick tint. A complex savoury nose embedded with dried twigs, mushroom, soy, kelp, cowhide, peanut husk and cacao. The savoury fragrance gives way to fruit cake notes, with orange peel, red gum flower and concentrated blackcurrant combining to form an alluring bouquet. The palate has a plump entrance and a fruity core led to building fine, ripe tannins. A line of fresh red-berry tang, reminiscent of dried cranberry and blackcurrant flavours, is followed by notes of dry sweet biscuit, chocolate, iron and spicy oak

Production Info
Vineyard name
selected sites throughout Margaret River
Soil composition
deep gravel loam soil over clay
Training method
VSP, BAL
Average Vine Age
10 - 51 yo
Exposure
Various
Year vineyard planted
1967-2008
Harvest time
March - early April 15
First vintage of this wine
1972
Winemaking & Aging
Varietal composition
88% Cabernet Sauvignon, 9% Malbec, 2% Petit Verdot, 1% Merlot
Prefermentation Technique
100% wild yeast, 98% whole berry and the 2% Petit Verdot underwent Carbonic maceration before whole bunch fermenatation
Time on its skins
14-40 days
Fermentation container
Static Fermenter and open fermenter
Age of Aging Container
44% new, 56% 1-3 year old
Malolactic fermentation
Full
Fining agent
Egg white
Type of aging container
Barriques
Length of bottle aging
9 months
Size of aging container
225L
Type of oak
French
Length of aging before bottling
15 months

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