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    Vineyards & Winery

ESTATE GROWN, ESTATE BOTTLED

All wines are grown, made and bottled with Vasse Felix's Estate in Margaret River. The wines are made to best express the unique environment of Margaret River with a 'hands-off' approach to viticulture and winemaking. That means selecting the best sites, pairing the most suitable grape varieties and working with nature to grow the grapes and make the wines as naturally as possible. It's a long game with great reward.

The Estate includes four vineyards and a state-of-the-art winemaking and bottling facility.

FOUR SPECIALTY VINEYARDS

Vasse Felix has four vineyards located in selected sites throughout Margaret River, including the region's oldest vineyard. Combined, they total 260 hectares - the largest holding of any Estate in Margaret River.

Each Vasse Felix vineyard site has been selected for its unique topography, micro-climates and natural irrigation. The best suited grape varieties have been matched to each vineyard, and specific rows and blocks have been planted to correspond with topography and soil type.

The varieties grown are Cabernet Sauvignon, Petit Verdot, Malbec, Shiraz, Chardonnay, Sauvignon Blanc and Semillon.

Our Viticulture Philosophy

Vasse Felix supports sustainable viticulture, where every practice is guided by the philosophy of achieving ‘fruit quality through plant health and plant health through soil health.’

A constant focus on soil biology and environmental health is maintained in all vineyards. This is enhanced with Margaret River’s natural suitability to viticulture as a result of it’s climatic and environmental attributes.

Some examples from the environmental program include:

Natural Fertilisers A natural compost program is operated for recycling matter. This fertile mixture is used for topsoil enrichment.

Weed Control Sheep grazing of pastures at Carbunup vineyard throughout winter offers natural weed management.

Water Catchments The sole water supply for Vasse Felix comes from dams and rainwater tanks.

Home Vineyard

Soils Deep gravel loam soil over clay.

Unique Site Influences Located in Wilyabrup, the fruit is typified by its superb balance.

This vineyard is the home of Dr Tom Cullity's original vines planted in 1967.

Under Vine 47 hectares

Focus Varieties Cabernet Sauvignon, Malbec, Chardonnay

Gnarawary Vineyard

Soils Gently undulating gravel and sandy loam.

Unique Site Influences Gnarawary Vineyard is located in Wallcliffe in the heart of the Margaret River region. The Vineyard's climate is moderated by its surrounding land mass to produce excellent fruit with fine acidity, elegance and balance.

Under Vine 37 Hectares

Focus Varieties (future) Cabernet Sauvignon, Shiraz, Chardonnay

Karridale Vineyard

Soils Sandy loam with a deep top soil over high calcium clay.

Unique Site Influences Experiences a slightly cooler climate due to sea breezes off the Southern Ocean and increased cloud cover. This provides an extended ripening period for whites, and the fruit is characterised by more elevated perfume and higher natural acidity.

Under Vine 36 hectares

Varieties Chardonnay, Sauvignon Blanc, Semillon

Adams Road Vineyard

Soils Deep red to pale sandy loam with gravel and clay in isolated areas.

Unique Site Influences Situated in Carbunup, this vineyard receives slightly warmer temperatures through the growing season. Fruit is characteristically riper and richer in flavour.

Under Vine 150 hectares

Focus Varieties All Vasse Felix varieties

Making the Wines

All wines are made and bottled within Vasse Felix's state-of-the-art winemaking facility enabling full quality control of every bottle.

Every parcel of fruit is kept separate from the time it is harvested, and through its fermentation and maturation until grading and making the finished wines.

This approach enables traceability back to the individual vineyard block. With this visability, the vitculturists and winemakers can identify and isolate particular variables so as to continually refine and improve wine quality across the finest details.

At any given time in the winery countless variables are being reviewed. Batches are constantly tasted and barrels are tended to regularly throughout maturation to achieve the optimum fruit expression.

From time to time more risky trials are implemented to explore bolder ideas on particular fruit parcels. Science and intuition suggests these may be great advancements and so they are in a controlled manner to complement the primary program. Revolutionary break-throughs are integrated back into the Wine Collection to improve the wines, and small batch examples are sometimes bottled under a Black Label to share with Estate visitors.

 

 

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