Vasse Felix Tom Cullity 2015

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

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

All blocks were destemmed only without crushing and then allowed to ferment naturally. The Petit Verdot, Malbec and larger portion of Cabernet Sauvignon (making up 54%) were open fermented, hand plunged and pressed dry. The remaining 46% of the Cabernet and Malbec were static fermented, gently pumped over through a splash tub and then left on skins for up to 34 days, allowing the wine to stabilise and become structurally sound in such a brilliant year for tannin ripeness. The small sections were basket pressed to fine French oak and matured for only 16 months in this delicate vintage, with minimal racking.

Tasting Notes

APPEARANCE Ruby with a brick tint.

NOSE A subdued yet exotic savoury perfume with light red-berry jam notes and traces of sour cherry. Hints of nori, sage and teak add to notes of shortbread, peanut and blood orange.

PALATE A very light but plush palate with plummy notes, a fresh tangy length and fine but strong, powdery tannin finish. The ever so subtle flavours of plum, teak, black tea and a hint of clove round out this intriguing wine.

Production Info
Vineyard name
selected sites throughout Margaret River
Soil composition
deep gravel loam soil over clay
Average Vine Age
52
Exposure
Various
Year vineyard planted
1967
First vintage of this wine
2013
Winemaking & Aging
Varietal composition
78% Cabernet Sauvignon, 20% Malbec, 2% Petit Verdot
Prefermentation Technique
100% wild yeast, whole berry wild ferment
Fermentation container
Static Fermentation and Open Fermentation
Age of Aging Container
51% new, 49% 1-3 year old
Malolactic fermentation
Full
Fining agent
Egg white
Type of aging container
Barriques
Type of oak
French
Length of aging before bottling
16 months
Certifying Organizations
NASSA
Analytical Data
Alcohol
14 %
pH level
3.5
Residual sugar
0.4 g/L
Acidity
7 g/L

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