Vasse Felix Tom Cullity 2013

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 pinnacle of Vasse Felix.

About the Vineyard

All fruit was grown in Vasse Felix's Home Vineyard.

Wine Production

Fruit parcels were picked in small blocks and fermented with 100% wild yeasts. 52% was static fermented and macerated on skins for more than 20 days. 48% was open fermented and macerated for 10-15 days on skins. The wine was fined with egg whites and racked before minimal filtration to bottle. 100% French oak, 19 months (61% New, 39% 1-4 year old).

Tasting Notes

Deep maroon with a brick and purple tint. The nose is rather savory to start with meaty mushroom, nori, salty sea breeze, graphite and spicey cedar notes. Opens beautifully with cherry, cassis, orange rind, potpourri and hints of forest floor. The palate is a remarkable, refined, soft, elegant and almost creamy Cabernet style with sublime tannin and mouthfeel. The flavor is full, yet elevated and carries cherry, cassis, hints of cedar and chocolate. It finishes juicy, while fine and dry.

Production Info
Vineyard name
selected sites throughout Margaret River
Soil composition
deep gravel loam soil over clay
Training method
VSP, Scott Henry
Average Vine Age
51
Exposure
Various
Year vineyard planted
1967
Harvest time
Mid Mar - early April 13
First vintage of this wine
2013
Bottles produced of this wine
12,600
Winemaking & Aging
Varietal composition
76% Cabernet Sauvignon, 20% Malbec, 4% Petit Verdot
Fermentation container
Static Fermenter and Open Fermenter
Age of Aging Container
61% new, 39% 1-4 year old
Malolactic fermentation
Full
Fining agent
Egg white
Type of aging container
Barriques
Length of bottle aging
30 months
Size of aging container
225L
Type of oak
French
Length of aging before bottling
18 months
Analytical Data
Alcohol
14.5 %
pH level
3.5
Residual sugar
0.6 g/L
Acidity
6.9 g/L
Dry extract
29 g/L

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