98 Points James Halliday
98 Points Nick Stock
97 Points Huon Hooke
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.
“Deep red/purple, a youthful, bright colour. Red and dark fruit aromas, with a subtle lacing of violets and cedar. A light leathery note from oak maturation. Ironstone notes from the malbec. The palate is full-bodied but elegantly-crafted and finely-structured, with abundant tannins which dry the finish and add significantly to its persistence. A full-bodied, powerful, intense cabernet, elegant nonetheless, young for its age and promising to age long-term, building more complexity as it goes. Very long finish and excellent balance. Cellar it to get the full pay-off.” – 97 Points Huon Hooke
“This is a single-vineyard wine at the pinnacle of the endeavors of Vasse Felix. Opens with red fruits in the redcurrant and red-cherry zone, showcasing fresh red and purple flowers and some deeper blue-fruit notes. The palate’s the thing though: The way in which the malbec entwines itself around cabernet’s linear tannins and enriches the wine without fundamentally changing its shape is genius. Supple, fresh and commanding Margaret River red. A very insightful blend of predominantly cabernet sauvignon with 16% malbec and 4% petit verdot.” – 98 Points Nick Stock
“It’s a cracking wine. It seems light at first, both in colour and flavour, but as it breathes it blossoms and once you’ve spent time with it then it really begins to boom. The power is all under the bonnet; there’s nothing particularly flashy about it. It tastes of camphor and blackcurrant, mint, anise, black olive, bay leaves and smoky oak. Tannin is a kind of crescendo of its own, though it’s not an island: there’s fruit here, gloriously ripened, picked just before it went too far. Length here is quite outstanding” – 96 Points Campbell Mattinson
“Wild-fermented with 28-35 days on skins, matured in French oak (61% new) for 18 months. Don’t pay any attention to the slightly light colour, but certainly dwell on the gloriously fragrant bouquet and the intensity of the cassis-accented palate. This is a truly sophisticated blend of 76% cabernet sauvignon, 20% malbec and 4% petit verdot, with exceptional texture, length and aftertaste.” – 98 Points James Halliday