Vasse Felix Premier Cabernet Sauvignon 2015

This wine expresses the distinct regional profile of Margaret River Cabernet Sauvignon and the site characters it takes from the Vasse Felix vineyards, with a focus on Wilyabrup. It was the first red wine produced in Margaret River and has been made every year since 1972. Cabernet is a robust variety ideally suited to Margaret River's climate and deep, well drained soils.

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

Cabernet parcels grown in the coastal, northern reaches of Margaret River on ancient, well drained gravel loam soils produce wines of great varietal purity and character. These wonderful, often tiny, vineyard sections are individually fermented using indigenous yeasts, with many experiencing maceration periods of up to 40 days. Natural fermentation and extended maceration have been coupled with traditional oxidative handling to clearly define the intricate personality of each vineyard site before blending. Small portions of Malbec complement and enhance the Cabernet profile while elevated perfumes and alternative fermentation of Petit Verdot brings a bright nuance.

Tasting Notes

Ruby with a brick tint. A complex savoury nose embedded with dried twigs, mushroom, soy, kelp, cowhide, peanut husk and cacao. The savoury fragrance gives way to fruit cake notes, with orange peel, red gum flower and concentrated blackcurrant combining to form an alluring bouquet. The palate has a plump entrance and a fruity core led to building fine, ripe tannins. A line of fresh red-berry tang, reminiscent of dried cranberry and blackcurrant flavours, is followed by notes of dry sweet biscuit, chocolate, iron and spicy oak

Vineyard & Production Info

Vineyard name:

selected sites throughout Margaret River

Soil composition:

deep gravel loam soil over clay

Training method:

VSP, BAL

Exposure:

Various

Year vineyard planted:

1967-2008

Average Vine Age:

10 - 51 yo

Harvest time:

March - early April 15

First vintage of this wine:

1972

Winemaking & Aging

Varietal composition:

88% Cabernet Sauvignon, 9% Malbec, 2% Petit Verdot, 1% Merlot

Prefermentation technique:

100% wild yeast, 98% whole berry and the 2% Petit Verdot underwent Carbonic maceration before whole bunch fermenatation

Time on its skins:

14-40 days

Fermentation container:

Static Fermenter and open fermenter

Malolactic fermentation:

Full

Fining agent:

Egg white

Type of aging container:

Barriques

Size of aging container:

225L

Age of aging container:

44% new, 56% 1-3 year old

Type of oak:

French

Length of aging before bottling:

15 months

Length of bottle aging:

9 months

Analytical Data

Alcohol:

14.0 %

pH level:

3.5

Residual sugar:

0.2 g/L

Acidity:

7.1 g/L

Dry extract:

30.0 g/L

Total SO2:

112.0 mg/L