Vasse Felix

Winery producing red & white varieties, with tastings, dining & cellar tours, plus an art gallery. Is it a coincidence that some of WA’s most painterly dishes are found in a restaurant overlooking an art gallery? Although Vasse Felix has long anchored discussions about Margaret River’s best eating, this regional pioneer has found another gear of late.

Over the past four years, chef Brendan Pratt has been refining his style, and it shows in a tight edit of plates that are more adventurous (corn custard draped with silken sheets of fazzoletti and egg yolk), more technical (apple lathed into fat, translucent straps and played off against cured scallops) and more delicious (here’s to you, flatbread with beef tongue, XO sauce and black truffle) than what’s cooking at garden-variety winery restaurants. While a new confidence also underpins the wining – is that a skin-contact sav blanc on the drinks list? – some aspects of the dining remain unchanged, chief among them being the floor team’s winning blend of knowledge and charm.

Established in 1967 by regional pioneer Dr Tom Cullity, Vasse Felix is Margaret River’s founding wine estate.

One of the great wine regions of the world, Margaret River enjoys a truly unique environment and climate which makes it a paradise for winemakers and wine lovers alike. From the first plantings, right up to the modern day, we have always strived to explore and express the very best of the Margaret River region at Vasse Felix.

Our wines reflect the strengths of Margaret River, with a focus on Cabernet Sauvignon and Chardonnay, as well as Shiraz and Sauvignon Blanc / Semillon blends. They are grown in our four Margaret River vineyards then vinified and bottled within our modern winery, situated at our Home Vineyard overlooking the Wilyabrup Brook.

There are many things that make Vasse Felix the special place it is: the incredible environment and climate of Margaret River, our family ownership, our treasured heritage, and our priceless vineyards. But above all, it’s the dedication of our entire team to continue Dr Cullity’s original aim for Vasse Felix: “to make the best possible wine”.

 

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