Vasse Felix Premier Cabernet Sauvignon 2017

The signature Cabernet Sauvignon of Vasse Felix. Crafted from Vasse Felix’s premier sections of Wilyabrup Cabernet, with the finest gravel loam soils, best clone, aspect and access to the cooling ocean breeze. It was the first red wine produced in Margaret River and has been made every year since 1972. This wine’s distinctive style possesses all the hallmarks of the finest Wilyabrup Cabernet. 

About the Vineyard

2017 was a cooler and later vintage than the previous 10 years; a year of elegant, perhaps slightly lighter bodied wines, though ripe in flavour, vibrant and very perfumed.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, finishing the reds beautifully.

Wine Production

Our Cabernet parcels are grown in Wilyabrup, (the coastal, mid northern part of Margaret River) on ancient, well drained gravel loam soils to produce a wine 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 32 days. Natural fermentation and extended maceration are coupled with traditional oxidative handling to clearly define the intricate personality of each vineyard site before blending. Portions of Malbec complement and enhance the Cabernet profile while elevated perfumes and alternative fermentation of Petit Verdot bring a bright nuance and long tannin profile.

Tasting Notes

An open and vibrant palate with lovely raspberry, blackcurrant, wood spice and sweet tobacco leaf, leads into a rich volume of fine terracotta tannins that are long, allowing the perfume to extend. Fine acid freshness, beautiful fruit succulence and a dark chocolate finish add to this elegant but powerful wine.

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 - late April 2017
First vintage of this wine
1972
Winemaking & Aging
Varietal composition
93% Cabernet Sauvignon, 3.5% Malbec, 3.5% Petit Verdot
Prefermentation Technique
100% wild yeast, 98.7% whole berry and 1.3% (Petit Verdot) underwent Carbonic maceration before whole bunch fermenatation
Time on its skins
13 - 31days
Fermentation container
Static Fermenter and open fermenter
Age of Aging Container
48% new, 52% 1-3 year old
Malolactic fermentation
Full
Fining agent
Egg white
Type of aging container
Barriques
Size of aging container
225L
Type of oak
French
Length of aging before bottling
18 months
Analytical Data
Alcohol
14.5 %
pH level
3.59
Residual sugar
0.4 g/L
Acidity
6.1 g/L

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