Ancient soils and cooling sea breezes from the Southern and Indian Oceans provide the Margaret River wine region with ideal viticultural conditions to craft wines of exceptional concentration and intensity whilst retaining elegance and finesse. Planted by Dr Tom Cullity in 1967, Vasse Felix was the first vineyard and winery to be established in the Margaret River region and is owned and operated by the Holmes a Court family. Situated in the sub-region of Willyabrup, visitors to Vasse Felix are welcomed by a unique underground cellar, a spectacular restaurant overlooking the original 1967 plantings and an exquisite art gallery, making Vasse Felix one of the great drawcards of the Margaret River Wine Region. The name 'Vasse Felix' was inspired by an early event in the district. Thomas Vasse was a French seaman who disappeared after his longboat overturned near the site of Busselton whilst exploring the treacherous South West Coastline of Western Australia. (An expedition of Captain Hamelin's Naturaliste and Captain Baudin's Geographe) Felix was Hamelin's middle name, and ironically, is the Latin word for lucky. The Vasse Felix wines are crafted by Chief Winemaker Virginia Willcock, whose understanding and excitement for the region complement the Vasse Felix belief that wines should be unique, distinctive and expressive of their surroundings. The portfolio of Vasse Felix wines represents a definitive expression of variety and sense of place. Vasse Felix continues to be one of the most highly reviewed and visited wineries in Australia, treating wine and food lovers from around the globe with an exquisite restaurant, a welcoming cellar door and art gallery and an unforgettable Margaret River experience. Vasse Felix Winery
Blended of 72% Cabernet Sauvignon, 13% Malbec and 15% Petit Verdot and matured in 87% new French oak for 18 months, the 2008 Heytesbury has a deep garnet purple color and intense blackberry, dark cherry and mocha aromas with nuances of tree bark, cinnamon stick and cardamom. Medium to high acid and a medium to firm level of exquisitely fine tannins structure the concentrated, full bodied palate, leading to a very long and layered finish. It should begin to open-out from 2013 and cellar to 2020+.
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