Szechuan Glazed Pork by Head Chef Cam Jones

SZECHUAN GLAZED PORK WITH COCONUT, PEAR, KAILAN & BLACK OIL

INGREDIENTS
SERVES 4

PORK & KAILAN
1 kg pork belly (prepare 24hrs prior)
1 tablespoon oil
1 tablespoon sea salt
12 leaves Kailan (Chinese broccoli)

BLACK SESAME & BLACK GARLIC OIL
(prepare 24hrs prior)
50g black sesame seeds (toasted)
50g black garlic
20g charcoal powder
250g grapeseed oil

method
Blend all ingredients for 1 minute. Let the oil sit overnight at room temperature, then strain through a fine cloth and keep at room temperature.

COCONUT PARSNIP SAUCE
(prepare 2hrs prior)

A
400ml coconut milk
20g sliced ginger
6g black pepper
4g Szechuan pepper
4g pink pepper
250g grated parsnip

B
25g rice vinegar
40g soy sauce
30g white miso paste

method
Bring A to scalding (around 70°C), cover, and allow to stand for 2 hours. Strain the mixture and whisk in B and keep warm on a low heat until service.

PEAR & GINGER RELISH

A
500g sliced pear
1L pear juice
40g lemon juice

B
1 onion, finely sliced
30g minced ginger
100g vegetable oil

C
20g miso
70g fish sauce
1 tsp ground white pepper

method
Peel and slice the pears, then place them into the pear juice to prevent oxidation. Sweat the ingredients in B on low heat for 30 minutes or until soft. Add A and C, and simmer for 30–60 minutes, until service.

SZECHUAN GLAZE
125ml mirin
125ml soy sauce
75ml sake
20g brown sugar
1 tsp black peppercorns
2 spring onions, cut into batons
1 garlic clove
10g ginger
4g Szechuan pepper

method
Place all ingredients in a saucepan and reduce by half. Strain the mixture and set aside.
24 hours prior, pat the PORK BELLY dry, score the skin and leave uncovered in the fridge overnight to dry out the skin.
24 hours prior, prepare the BLACK SESAME & BLACK GARLIC OIL
2 hours prior, prepare the COCONUT PARSNIP SAUCE
Preheat the oven to 240°C. Place the PORK BELLY on a wire rack in a roasting pan.
Pour boiling water over the skin, then pat dry. Discard the water. Rub the pork with oil and season well with salt.
Roast for 40 minutes at 240°C until the crackling turns golden, then lower the temperature to 180°C and cook for another 20 minutes.
While the Pork is roasting, prepare the PEAR & GINGER RELISH, and then the SZECHUAN GLAZE.
Allow the pork to rest for 10 minutes before slicing into four portions.

To Serve
Brush 12 leaves of Kailan with the Szechuan Glaze and quickly flash in a pan. Set aside.
Place two dessert spoons of Pear & Ginger relish on the bottom of the bowl.
Pour 60ml of the Coconut Parsnip sauce over the relish and drizzle with black sesame oil.
Add a slice of pork brushed with Szechuan glaze, then drape three leaves of kailan over the dish and serve.

2020 TOM CULLITY named ‘Wine of the Year’ in Ray Jordan’s WA Wine Review 2025

We are thrilled to announce that the 2020 TOM CULLITY has been named ‘Wine of the Year’ in Ray Jordan’s WA Wine Review 2025.

The WA Wine Review 2025 is the third edition of this annual publication, showcasing the best wines being produced in Western Australia.

Ray Jordan said:

“The best wines are a testament to creative and rigorous winemaking and viticulture that reflect a total commitment to quality. A quality that has never been better.”

On the 2020 TOM CULLITY, Ray said:

“In just eight vintages, beginning with 2013, the Tom, as it is referred to around the winery, has set the bar high for this combination of varieties in a style that can be traced right back to the first tentative steps from [Tom] Cullity who wanted to pursue an elegant modern Australian wine style.

“I have waited for this release with great anticipation. I expected it to be good. I just didn’t expect it to be quite so good.

"So, let’s put some perspective on it with previous vintages. I had always rated 2018, from that other memorable vintage, as the best of the Toms, with the ’14 a close second and the ’19 from an underrated vintage in the mix as well. Every time I look at that ’19 it just gets better.

“The ’20 has taken the wine into rarefied air and is in my opinion the best Tom yet. The combination of cabernet sauvignon, malbec and a tiny amount of petit verdot come together so seamlessly and exquisitely to produce a wine of power, finesse and elegance.”

2020 TOM CULLITY

“Oh yeah. I expected this to be good and it has delivered. I see the power and concentration of 2018 and the elegance of 2019 with the restraint of 2017. Beautiful, perfumed fruit with tremendous intensity. The palate is seamless with a velvety feel to it. So vibrant with an energy and drive that takes it effortlessly to a very long finish. Everything and everything in its place. The intensity of the blackcurrant and red fruit combination is extraordinary, yet it delivers with such finesse and poise. Pretty and at the same time powerful. With a degree of delicacy and grace. A great, great wine”.

99 Points – Ray Jordan

Discover the WA Wine Review

Virginia Willcock named ASVO 'Winemaker of the Year'

Chief Winemaker Virginia Willcock has been named ‘Winemaker of the Year’ at the ASVO Awards for Excellence, held at the National Wine Centre in Adelaide.

ASVO president Andy Clarke said, “Virginia is one of Australia’s most awarded winemakers, but never rests on her laurels in her pursuit of recognition for Margaret River.

Virginia was rewarded for her “unrelenting dedication as a regional champion for the Margaret River wine region”.

The judges said, “She is overtly passionate about Margaret River wines and has a deep understanding of the region after 32 vintages, including 18 years as Chief Winemaker at Vasse Felix. She is driven to achieve recognition for the region’s distinct wines and bring them to new levels of elegance, power and complexity, without heaviness.”

“Her relentless pursuit of winemaking excellence is matched by her need to tell the world about Margaret River Cabernet and Chardonnay. She has represented the region as a presenter and panellist on numerous occasions and served years on the Margaret River Wine Industry Association Board.”

Virginia expressed her appreciation for the recognition the award represents. “In any industry, your peers are always the harshest critics; they have the deepest knowledge in the field. This award is from them, which is why no other award has ever meant quite so much.”

We hope you will join us in congratulating Virginia on this outstanding achievement.

ASVO Winemaker of the Year Award

This award honours an outstanding winemaker who demonstrates a broad positive contribution to the Australian wine industry and / or community, improvement from standard practice in their field through adoption of innovative practices, technologies or standards, and contributes positively to the culture of their organisation and the broader wine industry in either a regional, state or national capacity. The nominees’ activities for which they are being recognised must have occurred within Australia over the previous five years. This award is sponsored by Wine Australia.

About the ASVO

The ASVO strives to promote the advancement of professional knowledge, professional skills and professional attitudes, in the fields of viticulture and oenology, in members of the Society. As an industry, we are fortunate to have many very skilled and professional people who are contributing significantly to the industry, inspiring those around them to seek out and adopt innovative practices. The ASVO Awards for Excellence recognises the achievements of some of the most dedicated and professional individuals in the wine industry.

Introducing the 2023 HEYTESBURY Chardonnay

HEYTESBURY captures the essence of our most distinguished vineyard plots, a showcase of purity, precision and refinement. The 2023 vintage is a true collector’s edition, poised to age with grace.

This release of HEYTESBURY Chardonnay is defined by its impeccable balance, vibrant acidity, and brilliant pronounced flavours. From a modest season, excellent for Chardonnay, its distinctive savoury and taut citrus-driven profile is amplified with bright fruit. A quick splash through a decanter will unveil hints of flint and mineral characters if enjoying HEYTESBURY upon release, while the stylistic layers of savoury complexity will unfurl naturally over the next year and beyond.

The 2023 growing season began with a cool, dry spring, delaying vine development by 2-3 weeks. Intense effort went into shaping vine canopies for optimum sunlight, which set the grapes in great stead when the warmer weather finally arrived, enabling even veraison and ripening through the bunches. The vines flourished through mild and dry conditions until harvest between 15 February and 17 March.

The great story of this season was favourable yields and bunch weights for Chardonnay compared to the previous three years, which provided the winemakers a plethora of superb quality parcels.

Crafted from a meticulous selection of Gingin clone HEYTESBURY plots, (70% from our Gnarawary Vineyard in Wallcliffe, and 30% from the Home Vineyard in Wilyabrup), the fruit was hand harvested, whole bunch pressed and wild fermented, allowing the inherent power and palate texture of Gingin Chardonnay to shine. After maturing for nine months in French oak barriques (52% new), it spent an additional seven months’ harmonising on lees in tank.

Another momentous chapter of HEYTESBURY Chardonnay, continuing the legacy of this fabled wine, embodying precision, purity and an unrivalled sense of place.

Available now through our cellar door, online or from select fine wine retail stores and fine dining restaurants.⁠

Margaret River 2024 Vintage Chardonnay Tasting

Last month, vignerons and winemakers from across the Margaret River region assembled in the Vasse Felix Art Gallery to explore the world of Margaret River Chardonnay, tasting unfinished barrel samples from the 2024 vintage, generously contributed by producers throughout the region. ⁠ 

This year, 136 samples were contributed by 44 Margaret River producers for this insightful annual tasting. The event attracted a wonderful turnout of viticulturists and winemakers, providing a great opportunity to share knowledge and experiences.

As with the Cabernet tasting earlier in the year, samples were provided from the “Provenance Project”, led by the Department of Primary Industry and Agriculture. The Provenance Project focuses on selecting different parcels of Gingin clone Chardonnay from various sites throughout Margaret River, then applying the same winemaking principles to each parcel, highlighting specific site differences.

Discussions on the 2024 vintage were led by Remi Guise (Naturaliste Vintners) and Mike Bolas (Fraser Gallop), who both commented on the strength of the 2024 samples, despite a short, sharp vintage.

After tasting the wines, Remi remarked on their exceptional balance. He emphasised that this balance is achieved through both intuitive viticulture and winemaking, along with the rigor and discipline that underpin these practices. This not only highlights the quality of the wines but also showcases the resilience of the Margaret River region.

Mike shared data indicating that the 2024 vintage wasn’t too dissimilar from warmer vintages in the past. He noted that, at the end of the day, the fruit was clean, fresh, and surprisingly physiologically ripe.

Follow @vassefelixwines for more snaps from this collaborative regional event.

Viticulturist of the Year and Outstanding Reviews in the 2025 Halliday Wine Companion

We are thrilled to announce that Chief Viticulturist, Bart Molony, has been named Viticulturist of the Year in the 2025 Halliday Wine Companion. A very well-deserved accolade for our vineyard leader and his team, who work tirelessly to raise the bar on fruit quality each year. Bart and his team caretake some of Margaret River's most important vineyard responsibilities across five sites for Vasse Felix and Idée Fixe, including the region's oldest Cabernet vines.

Upon receiving this award, Bart said "I feel privileged and honoured to be selected as this year's Viticulturist of the Year. I'd like to acknowledge the entire vineyard team at Vasse Felix, as this award also recognises their dedication and hard work, which has contributed to our success."

Bart has a passion for sustainable viticulture, where every practice is guided by a strong focus on vineyard biodiversity and responsible, natural farming practices. He promotes a constant focus on soil biology across all vineyards. During his 20 years at Vasse Felix, Bart has managed several significant vineyard expansions, including the Home Vineyard in Wilyabrup, the Karridale Vineyard and the Gnarawary Vineyard, adding over 100 hectares to the Vasse Felix Vineyard collection. We hope you will join us in congratulating Bart on this incredible achievement.

In the 2025 Halliday Wine Companion, five wines from the Vasse Felix collection received 95 points or more, maintaining a 5-Star Red Winery Rating; 

"Outstanding winery regularly producing wines of exemplary quality and typicity. Will have at least two wines rated at 95 points or above, and has typically held a 5-star rating for the previous three years."

Particular standouts were the 2022 Heytesbury Chardonnay and Chardonnay, 2020 TOM CULLITY, 2022 Syrah and 2023 Filius Sauvignon Blanc Semillon. See below for full results.

Vasse Felix TOM CULLITY 2020 - 97 Points | GOLD RATED
Winemaker Virginia Willcock worries about her flagship wines leaving the fold, as in Heytesbury Chardonnay and Tom Cullity, released too young, she says. And while she’s right, anyone buying them knows time will reward the patient. It’s built for ageing, but I’m impatient, and this Tom Cullity is youthful but also complete. Malbec, off the original plantings, comprises 16% of the blend; 3% petit verdot, too, is fundamental to the shape and flavour profile. Dark-fruited, meaty, spicy, complex, roasted chicory accented, floral and beguiling. Fuller bodied with exceptional tannins, all textural, expansive and long, working in tandem with the acidity to a long finish.

Vasse Felix Heytesbury Chardonnay 2022 -  97 Points | GOLD RATED
If one wine typifies the current state of Australian Chardonnay (complex, superfine, detailed and majestic) as much as a wine of place, Heytesbury could possibly be it. There’s a lot of fruit power this vintage, yet still, a tightly coiled style in youth. A millefeuille of flavour – grapefruit, lemon salt, white nectarine and complex savoury nuances, the oak and lees folded into the wine. There’s an intriguing zinc character too, a little flinty and funky with mouth-watering acidity. Moreish and compelling all the way through. Mesmerising.

Vasse Felix DHJ1 Single Plot Chardonnay 2022 - 95 Points | GOLD RATED 
A blush of gold; stone fruit, some lemon and grapefruit, a wet stone character a bit zinc-like. There’s flesh throughout, and it feels weightier and riper than its 12.5% alcohol. Then again, that’s the Gingin clone and this site. There’s also ginger spice and tangy acidity, so this is juicy and succulent. In a way, it’s pure, unadulterated chardonnay (wild fermented and only aged in used French oak barriques for eight months with another six months in tank), and while it will attain more complexity in time, it’s a wine for today.

Vasse Felix Cabernet Sauvignon 2021 - 93 Points 
A round of applause is warranted as this is the 50th consecutive vintage of Cabernet Sauvignon from Vasse Felix and the inaugural 1972 wine, Margaret River’s first cabernet. Now, while Tom Cullity, the wine, has morphed into the flagship, this is nonetheless an important wine. A bit like Wynns Black label, it’s what brings people to the wine, the region and more. While ’21 was a difficult season – unusually humid and warm – this is pristine. Florals, mulberries, menthol, pepper, choc-mint and oak spice with cedary inputs. This is medium bodied with powdery tannins and puckering acidity; all will settle in time.

Vasse Felix Syrah 2022 - 95 Points | GOLD RATED | SPECIAL VALUE
Excellent, dark purple-red, and while it has a core of very good fruit – really popping thanks to some carbonic maceration – its outlook is super savoury. There's spicy, tangy, mouth-watering acidity, but the delight is its velvety tannins sashaying across the fuller-bodied palate.

Vasse Felix Chardonnay 2022 - 95 Points | GOLD RATED | SPECIAL VALUE
While this does not hold back on the flavour front, it still has electrifying acidity and detail, as is the way with this producer. It’s flinty, citrusy, tangy and juicy with the palate full of grapefruit and white peach and texture via a slip of luscious lees and high-toned oak, which is superbly integrated. It’s a chardonnay that offers immediate pleasure without a second thought, and, yet, it lingers, it’s seductive, and you want to come back for more. So I did.

Vasse Felix Sauvignon Blanc 2022 - 95 Points | GOLD RATED | SPECIAL VALUE
If you are expecting or, indeed, wanting a tropical, punchy wine, walk away. If you want a complex, layered, textural sauvignon blanc, stick around. Wild-yeast fermented in French oak foudre and oak puncheons with some skin contact, hence the pale gold hue and excellent phenolic tension on the palate. In the mix, quince paste, fennel flower and seeds, dried lemon-lime slices and some oatmeal biscuits. The palate is all about texture, layers of flavour and mouth-watering acidity. Classy and great on its own, even better with food.

Vasse Felix Filius Shiraz 2022 - 93 Points | SPECIAL VALUE
As usual, this is a spicy number and aromatic, full of dark plums, wafts of menthol and ironstone – there’s a lot going on. It’s savoury, with the palate fleshing out to full bodied with attractive silty tannins. Good drinking now.

Vasse Felix Filius Sauvignon Blanc Semillon 2023 - 95 Points | GOLD RATED | SPECIAL VALUE
What’s great about this is it’s delicious to drink, and more than a glass, which is my usual cut-off point for this style. Everything in balance and nothing overt. Expect hints of lemon and preserved lemon, feijoa and crunchy star fruit. There’s mouth-watering acidity, a layer of texture with a light phenolic pull to the finish.

Vasse Felix Filius Chardonnay 2023 - 89 Points
It’s a cuddly wine, rich with stone fruit and candied pear, ginger spice and woodsy spices, with a lick of cedary, sweet oak. It’s textural, appealing and uncomplicated.

Vasse Felix Classic Dry Red 2022 - 93 Points | SPECIAL VALUE
Punches above its weight given the price point. Expect a whorl of dark fruit all spiced up with a hint of eucalypt, cardamon and tamarind – a bit of an exotic edge this vintage. Fuller-bodied, inky with plush, ripe tannins and refreshing acidity rendering this gluggable right now. Get the wine glasses out.

Vasse Felix Classic Dry Rosé 2023 - 88 Points 
A touch of strawberry and cream, squishy raspberries and dried herbs make a convincing argument for this to be served chilled all summer. It’s also dry and refreshing. Nice one.

Vasse Felix Classic Dry White 2023 - 91 Points | SPECIAL VALUE
Ticks the 'easy to drink' box, plus the good value one, too. A combo of Semillon and Sauvignon Blanc coming together to offer juicy fruit and a wisp of florals while tangy acidity leads a racy palate, a smidge of texture adding to the appeal.

The Peregrine - Winter 2024

Click here for the digital edition of 'The Peregrine - Winter 2024' magazine.

 

 

 

A Winter Recipe by Head Chef Cam Jones

MANCHEGO, PEAR PICCALILLI, PEPPER LEAF GOATS CHEESE MOUSSE, HAZELNUT, SOURDOUGH

By Head Chef Cam Jones 

Pairs wonderfully with the 2022 DHJ1 Single Plot Chardonnay

INGREDIENTS
Manchego
200g Manchego cheese

Pear Piccalilli
1 tbsp panch phoron (equal parts
nigella seeds, fennel seeds, cumin
seeds, fenugreek seeds)
½ tsp black mustard seed
½ tsp turmeric
30ml Extra virgin olive oil
1kg sliced pear flesh
A pinch of salt
200ml vinegar
100g sugar

Pepperleaf Goats Cheese Mousse
250g soft goats cheese
200ml cream
300ml milk
¼ tsp ground pepper
1 tsp xanthan gum
1 tbsp maltodextrin

Roasted Hazelnut
100g skinless hazelnuts

Sourdough Toast
1 loaf of day old sourdough
Olive oil
Sea salt

METHOD
Manchego
Take the rind off the cheese and dice into 1cm cube pieces. Blend the cubes in a food processor until “crumbly.”
Set aside in the fridge.

Pear Piccalilli
In a medium size pot lightly simmer panch phoron, black mustard seeds, turmeric and olive oil. Add pear and salt and cook until tender. Once tender, add vinegar and sugar and continue cooking until reduced by half.

Pepperleaf Goats Cheese Mousse
Blend all ingredients until smooth. In a mixing bowl whisk on high speed until peaks form (siphon gun can be
used for best results).

Roasted Hazelnut
Roast hazelnuts in a 160°C oven for 30-45 minutes or until lightly golden.

Sourdough Toast
Slice the sourdough as thin as possible. Place on a lined baking tray and brush lightly with olive oil and a sprinkle of sea salt. Cook in oven at 160°C for 20-30 minutes or until golden.

To Serve
Place 2 dessert spoons of Pear Piccalilli in the bottom of 4 bowls. Divide Manchego mixture into 4 and place on top of pear piccalilli. Add 4 dessert spoons of Goats Cheese. Finely grate hazelnut over Goats Cheese. Serve with sourdough toast on side. Enjoy.
 

THE CABERNET SOCIETY | PAUL HOLMES À COURT

From our table to yours, a collection of five decades of moments with the Vasse Felix Cabernet Sauvignon as shared by our Cabernet Society in celebration of the 50th vintage release.

Author | Paul Holmes à Court, CEO & Owner, Vasse Felix

In mid-1987, my father had the opportunity to purchase Vasse Felix from David Gregg. He sent my mother and I down to Margaret River to do some sort of inspection, even though we all knew what was going to happen. Sure enough, the purchase was successful, and from then on, there was a distinct increase in the amount of Vasse Felix that found its way to our dining table at home, and it was invariably the Cabernet Sauvignon. It was my father's favourite wine then, and it is my favourite now. 

One of the most memorable vintages for me was the 1985 Cabernet Sauvignon. I remember clearly because there's a great back story to it. After entering the wine in the World Trade Fair in London in early 1987, David Gregg was approached by Woodside Petroleum with an offer to purchase the entire vintage for use as corporate gifts. Short of cash, David thought it was a great deal, so he took it.  

Famously, the wine went on to win the trophy for Best Red Wine at the Fair, but there was no wine left to sell! After my father purchased Vasse Felix later that year, we discovered that David had earlier shipped a small parcel of the wine to the UK. We went into the secondary market and bought back as much as we could. We have some of those bottles in the cellar still.

Margaret River Cabernet has always held a special place in my heart. As Winemaker David Gregg said, "To be honest, Cabernet was always king, it was the first priority in everything." 

Nothing has changed. The success of everything at Vasse Felix hinges on this one wine. If it is strong, everything else will be fine.
 

MARGARET RIVER REGION 2023 VINTAGE CABERNET TASTING

On Friday 3 May, vignerons and winemakers from across the Margaret River region gathered in the Vasse Felix Art Gallery to explore the world of Margaret River Cabernet, tasting unfinished barrel samples from the 2023 vintage, generously contributed by producers throughout the region. ⁠ 

This year, an incredible 133 samples were shared by 44 Margaret River producers for this insightful annual tasting, which provided a wealth of invaluable insight into the 2023 vintage.

Guest speaker Ray Fokkema from Churchview Estate led the discussion, describing 2023 as a typical, cooler Margaret River vintage, with good dormancy and bud burst, minimal rain between December and March along with dry and warm conditions and no disease pressure. Overall the 2023 vintage looked promising. 

The region did experience some bird pressure due to the limited amount of Marri Blossom at that time, necessitating the use of netting.

Our second guest speaker, Richard Fennessey from the Agricultural Department of WA, provided further insights into the 2023 vintage and his ongoing research and development projects. Richard shared trial wines from one fascinating project, called 'The Provenance Project' where he aims to discover relationships between site attributes and wine quality.

We extend our gratitude to everyone involved in making this event a success, it is always exciting to share the unique stories that each vintage tells and we look forward to the next one.