Vasse Felix Filius Cab Merlot 2023

Tasting Notes

Appearance
Deep plum with a purple tinge.

Nose
Light and fragrant with raspberry and blackcurrant coulis, a touch of rhubarb and a pretty rose petal lift. Beneath the fruit sits a complex mix of savoury notes: Mexican chocolate, native potpourri, hints of fresh mushroom and a little leather.

Palate
A soft, fresh entrance shows bright red and black fruits before a build of fine, dusty tannins. The core is elegant yet juicy, with fresh raspberry and blackcurrant running through the middle and a subtle echo of native potpourri and cocoa. Medium bodied, poised and very drinkable.

Finish
Powdery and dry, with lingering berry fruit, savoury spice and that faint mineral edge Ray Jordan picks up as oyster shell.

Viticulture and Winemaking

• Region: Margaret River, Western Australia

• Varieties: 82% Cabernet Sauvignon, 18% Merlot

• Harvest: 28 March to 19 April 2023

Vintage 2023
A cool, dry spring delayed vine development by a couple of weeks, allowing time to open canopies before veraison. Summer was warm and dry without extremes, giving excellent fruit balance and healthy canopies. A few small rain events in March refreshed the vines without diluting flavour. Cool evenings and moderate days with sea breezes were ideal for gentle, even tannin ripening in the reds. Lower Marri blossom meant more bird pressure, so extensive netting protected fruit quality. Overall, 2023 delivered dense flavour and beautifully balanced fruit.

Winemaking

• Destemmed and sent as whole berries to stainless steel rotary fermenters

• 100% wild yeast fermentation, with a gentle soak before ferment begins

• Open top work and use of aeration during ferment to soften tannins and lift perfume

• 12 to 15 days on skins before pressing in a pneumatic bag press

• Matured 10 to 12 months in French oak barriques

  • 100% French oak

  • 1 to 6 year old barrels, no new oak, to preserve fruit clarity

• Limited racking to keep freshness and the wild ferment complexity intact

Technical

• Alcohol: 14.0%

• pH: 3.45

• TA: 6.4 g/L

• Residual sugar: 0.49 g/L (dry)

• Vegan friendly: Yes

Serving and Cellaring

• Serving temperature: 16 to 18 °C

• Fresh, vibrant and ready to drink on release

• Cellaring: Up to 10 years to develop more savoury, cedary complexity while retaining its fine structure

Food Pairing Suggestions

• Roast lamb with rosemary and garlic

• Chargrilled beef burgers with cheddar and caramelised onion

• Mushroom and thyme ragout on polenta

• Hard cheeses such as aged cheddar or gouda

• Pizza with pancetta, olives and mozzarella

FAQ 🧐

Is this a big, heavy cabernet blend?
No. It has plenty of flavour and structure, but sits in a medium bodied, bright and energetic style designed for earlier drinking.

What does the Merlot add?
Merlot brings a succulent, plummy softness to the cabernet backbone, making the tannins feel more approachable while keeping the wine serious and ageworthy.

Do I need to decant it?
Not essential, but a quick 30 minute splash in a jug or decanter will help open up the aromatics and smooth the tannins even further.