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Tom Cullity 2013

Vasse Felix Winery, Margaret River, Australia

Vasse Felix Winery
Margaret River Australia
  • 97
    Points
  • The 825 best
    of 3 290 954
    wines globally
  • 5 Pros of
    5 recommend
    this wine
34 97
  • Taste
  • Moment

  • Country ranking ?

    60

  • Producer ranking ?

    7

  • Decanting time

    2h

  • When to drink

    2023-2030

  • Food Pairing

    Grilled T-Bone steak with bellpeppers

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The Story

The refurbished icon wine Tom Cullity 2013 from Vasse Felix was launched in Spring 2017. Before 2013 the icon red wine of Vasse Felix was called Heytesbury. The blend is the same Cabernet-Malbec but Tom Cullity is a single-vineyard wine unlike its predecessor.

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 whic...

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Latest Pro-tasting notes

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Written Notes

Deep maroon with a brick and purple tint. NOSE Rather savoury to start with meaty mushroom, nori, salty sea breeze, graphite and spicey cedar notes. Opens beautifully with cherry pip, cassis, Christmas cake, orange rind, pot pourri and hints of Australian forest floor. PALATE A remarkable, refined, soft, elegant and almost creamy Cabernet style with sublime tannin and mouthfeel. The flavour is full, yet elevated and carries cherry, cassis, hints of cinotto, cedar and chocolate. It finishes juicy, while fine and dry.

All fruit was grown in Vasse Felix's Home Vineyard. Fruit parcels were picked in small blocks and fermented with 100% wild yeasts. 52% was static fermented and macerated on skins for more than 20 days. 48% was open fermented and macerated for 10-15 days on skins. The wine was fined with egg whites and racked before minimal filtration to bottle.

Moderate spring temperatures accompanied by low solar radiation and cool soil conditions contributed to slower vine growth and increased disease pressure. Thankfully, a consistently warm and dry summer ensured clean canopies and another early start to the white harvest. Rapidly cooling weather in March allowed extended ripening time for the reds and more traditional harvest timing through late March into April.

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Information

Origin

Wilyabrup, Margaret River

Drinking temperature

17-18C
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