Vasse Felix Tom Cullity

Vasse Felix Tom Cullity bottle image

Wine Description

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.

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Acclaim
The 2019 Tom Cullity Cabernet Sauvignon Malbec hails from a cool, lovely vintage in 2019. It may be destined to forever live in the shadow of the 2018 that came before it, yet the comparison between the two is useless/pointless and only leads to a cul-de-sac of irrelevance. The 2019 season yielded wines of finesse and detail, of cool blue fruits in place of the powerful red berries in the year prior. Graphite, coal dust and mineral freshness are the calling cards of this year, and I love the wines for those characters. I do not know if the wines will live longer—how can any of us know? Yet they represent an opportunity to express a stylistic preference, and that's a lovely thing. Here, the wine is everything the year dictated, and it is showing some gentle forest-floor development alongside all of its inherent complexity. Not even beginning to hit its stride of evolution, further patience is recommended. For what it's worth, the wine is gorgeous now, though. — Wine Advocate, Apr 2025
“The bold and chocolatey 2019 Cabernet Sauvignon Malbec Tom Cullity rifles with mulberry, blackberry and blackcurrant aromas laced with graphite and inky tones, significant new oak sitting comfortably in the mix. Dense with deep wells of dark fruit flavor, this Margaret River wine retains impressive detail. The tannins are chewy and sturdy, which underlie a gravelly finish that goes on and on and on. It is in a holding pattern right now; all the pieces are waiting to unfold over at least a few decades.” — Vinous, May 2024
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Vineyard & Production Info
Soil composition
deep gravel loam soil over clay
Year vineyard planted:
1967
Harvest time:
March-April 2016
First vintage of this wine:
2013
Average Vine Age:
53 years
Certifying Organizations:
NASSA
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Winemaking & Aging
Prefermentation Technique:
100% wild yeast, whole berry
Time on its skins:
11-30 days
Varietal composition:
78% Cabernet Sauvignon, 22% Malbec
Fermentation container:
78% Static Fermentation, 22% Open Fermentation
Malolactic fermentation:
Full
Fining agent:
Egg white
Type of aging container:
Barriques
Type of oak:
French
Length of aging before bottling:
19 months
Age of Aging Container:
80% new, 20% 1-4 year old
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Analytical Data
pH level:
3.59
Acidity:
6.1 g/L
Alcohol:
14.5 %
Residual sugar:
1.55 g/L
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Wine Production

All blocks destemmed only without crushing and then allowed to ferment naturally. The Cabernet Sauvignon (making up 78%) was static fermented, gently pumped over through a splash tub and then left on skins for up to 30 days. This was a particularly brilliant year for tannin ripeness and the time on the skins allowed for the wine to become structurally sound and stabilised. The Malbec and Petit Verdot (making up 22%) were open fermented, hand plunged and pressed dry. The small sections were basket pressed to fine French oak and matured for 19 months. The strength of the fruit in this vintage resulted in a greater contribution from new oak compared to previous vintages.

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About the Vineyard

Dry warm spring conditions at the end of 2015 helped establish a healthy fruit set and better yields than the previous two seasons.