2009 Vasse Felix "Heytesbury" Bordeaux Blend Margaret River Western Australia

SKU #1115381 94 points Robert Parker's Wine Advocate

 Blended of Cabernet Sauvignon, Petit Verdot and Malbec and matured in French oak barriques for 18 months, the 2009 Heytesbury displays a very deep garnet-purple color and gives pronounced notes of creme de cassis, black cherry compote, warm red plums and macerated blackberries over lavender, Provence herbs, anise, black pepper and cinnamon stick plus a whiff of cedar. Well structured with crisp acid and a firm level of finely grained tannins, it fills the mouth with primary berry and spice flavors at this youthful stage, finishing long and peppery. Consider drinking this 2013 to 2024+.

92 points Wine & Spirits

 This is Vasse Felix's top red from its estate vineyards, a blend of old-vine cabernet from Wilyabrup, malbec from Tom Cullity’s first plantings in 1967 and petit verdot. Bold, savory and spicy, this has a forest berry scent along with eucalyptus and dark wood (think mahogany); it saturates the mouth in cool, oceanic fruit flavor that lasts in a tight finish. A Margaret River classic.  (10/2012)

91 points Wine Spectator

 Supple and focused, with a core of focused currant and blackberry fruit shaded with smoke, tobacco and blood sausage notes, lingering effectively against refined tannins. Cabernet Sauvignon, Petit Verdot and Malbec. Drink now through 2019. 20 cases imported. –HS

K&L Notes

Vasse Feliz has produced the "Heytesbury" - their flagship red - since 1995, but it represents a tiny 1% of their total production. This is because only the very best fruit from the very best and oldest parcels are used. The lots are vinified separately and aged in French oak barriques before blending. The cuvee is based on Cabernet Sauvignon from the original Vasse Felix estate vineyard, Wilyabrup, which was first planted in 1967 by Dr Tom Cullity. Its gravelly loam and clay soils yield Cabernet with structure and power. Added to this are aromatic Petite Verdot, and plump Malbec also from original plantings. This is quintessential Margaret River, with floral and earth spice highlights to its core of red and black fruits, elegant tannin structure, and focused finish. Winemaker's Notes: "The nose is deep, concentrated and packed full of blackcurrant and mulberry aromas, with fine layers of violets, lavendar, aniseed, tobacco leaf and graphite. The palate shows a sensational structure that is comet-like in its profile. A ball of voluminous, sweet, dark fruit and intense tightly-wound acidity with textural tannins punctuates the entry, and continues with a long, fine, tail brimming with tangy red berries, dried sage, cedar and ultra-fine tannins."

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Price: $69.99
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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


- While it is true that the greatest strides in Australian winemaking have come in the last 30 years or so, commercial viticulture began as early as the 1820s and has developed uninterrupted ever since. The majority of the great wine regions are in the southeastern area of the continent, including Barossa Valley, Clare Valley, McLaren Vale, and Coonawarra in South Australia; Yarra Yarra Valley and Pyrenees in Victoria; and the Upper and Lower Hunter Valleys in New South Wales. Many of the wines from Southeastern Australia are based on Shiraz or Cabernet Sauvignon and various blends including Grenache and Mourvedre. In Western Australia, along the Margaret River, great strides are being made with Pinot Noir as well as Bordeaux-styled reds. There are also many world-class releases of Chardonnay and Sauvignon Blanc from the land Down Under, where Riesling also enjoys international acclaim. While many equate Aussie wines with “value,” there are more than a few extremely rare and pricey options, which never fail to earn the highest ratings from wine publications and critics throughout the world. View a list of bestselling items from Australia.

Western Australia

Specific Appellation:

Margaret River