Vasse Felix Cabernet Sauvignon 2010


Tyson Stelzer 95 Points!
Huon Hooke 96 points!
Jancis Robinson 17/20!

Australia, WA, Margaret River
750mL
#Vasse Felix  #Sold-Out  

Details


"Tasted alongside the Heytesbury Red of the same vintage, and it's pretty interesting. Less deep in colour, less intensity, though not necessarily a lesser wine by any means. Highly perfumed, mixed red and black fruit (mainly black), aniseed and chocolate, cedar oak and little seaweed. Full bodied, firm and well structured with persistent tannin grip and a fresh feel " big but lively " pulling savoury and olive tinged on the finish. Warmth and opulence here, but with cool control and restraint. A very impressive vintage for Vasse Felix."
Gary Walsh, Wine Front, Apr 2013
Jancis Robinson 17/20!
75% Cabernet Sauvignon, 15% Petit Verdot and 10% Malbec blend. The fruit is sourced from the Vasse Felix Estate's best vineyards in the northern part of Margaret River, centred in the Wilyabrup sub-region. Individual vineyard sections were fermented in parcels, with many being left on skins for up to 30 days. The tannin influence was controlled through traditional oxidative handling. Matured in French oak barriques for 18 months. Winemaker Virginia Wilcock. TA 7 g/l, pH 3.41, RS 0.54 g/l. Deep crimson. Dark fruit and chocolate on the nose. Just a little leafy. More leafy on the palate, very Margaret River. Elegant, fined boned, lots of acidity but there's an overall harmony.
jancisrobinson.com, 24th July 2013.
Tyson Stelzer 95 Points!
"In the context of the grand 39 year history of this label, this is a powerful release, yet consummately balanced in every proportion. Northern Margaret River cabernet is the focus, beautifully expressive of the fragrant violets, deep blackcurrants and graphite-like texture that sets apart this area as one of the finest cabernet zones outside Bordeaux. Classy French oak (a touch over half brand new) contributes a refined backdrop of high cocoa dark chocolate oak and a firm, fine undercurrent of impeccably structured tannins. A dense core of blackcurrant fruit holds vibrancy and enduring potential."
Tyson Stelzer, Wine Taste Weekly