2007 Vasse Felix Heytesbury Chardonnay

A lack of infrastructure is always one of the most frustrating obstacles facing early vignerons. Distance compounded the problem in Western Australia as equipment and materials often had to come from the eastern states. Supply problems were endemic. Small individual operations on tight budgets meant innovation ruled, rather than state-ofthe-art equipment.

On more than one occasion, Dr Tom Cullity, a medico, founder of Vasse Felix and one of Margaret River's pioneers, adapted medical technology to winemaking devices. The entire 1970 vintage of his Cabernet was fermented in a beer keg to which Cullity had attached an airlock fashioned from an intravenous drip. When it blocked, pressure from fermentation gases grew to astronomic levels and when the cap of the keg was removed, the entire contents sprayed onto a galvanised iron wall. How times have changed! Heytesbury is Vasse Felix’s flagship label and is only produced in top vintages from the best parcels of fruit that are available. The wine was 100% barrel fermented and matured for 10 months in French oak of which 49% was new. Deep straw pale gold colour. A superb complex sniff – aromas of roasted almonds, honeycombe, nougat, cashew and spice followed by some toasty end notes. Full bodied, mouthfilling concentrated palate displaying excellent depth. Creamy texture with flavours of honeycombe, nougat, cashews and roasted nuts followed by some spice and hazelnut characters on the back palate. Dry finish with very long aftertaste of spice nougat and cashew.
Cellar 2-3 years (2011-2012)
13.5% Alc Other Reviews….
Bright straw-green; a powerful and aristocratic wine, with upfront complexity from wild yeast ferment and 10 months in French oak giving way to an intense palate, where the nutty/creamy notes of the bouquet are seamlessly folded into piercing, citrus-tinged fruit. Screwcap. Drink 2014. Date Tasted Mar 09
13.5% alc.
Rating 95
James Halliday – Australian Wine Companion