With the 2013 vintage Vasse Felix renamed its flagship Cabernet blend. The wine that was Heytesbury is now Tom Cullity, named for the Margaret River pioneer who founded Vasse Felix in 1967. Langton’s Classified under its previous name, Tom Cullity Cabernet Malbec is assured a place among Australia’s finest red wines.
The wine is typically 75% cabernet sauvignon, 20% Malbec and 5% Petit Verdot sourced from the original Vasse Felix vineyard planted by Dr Tom Cullity. Fruit parcels are picked in small blocks and fermented with wild yeasts; 52% static fermented and macerated on skins for 20 days or more; 48% open fermented and macerated for 10-15 days on skins. The wine then typically spends 18 months in French oak (about 60% new, 40% second to fifth use) and is fined with egg whites and racked before bottling with minimal filtration.
Over 40-odd years I have tasted some extraordinary Margaret River Cabernet and Cabernet blends from all the great wineries but none has been better than the 2014 Tom Cullity... Wow, this takes Margaret River to another level. There is a purity of fruit and a vibrancy evident here. Power and elegance unlike anything seen before in the region. Oak and fruit with grainy tannins in perfect harmony creating an almost satiny mouth feel. Perfumed with notes of cedar and red berry and violet. A raw edge with graphite and seaweed complexity. The chalky tannins define the palate, which is focused and sustained. Best drinking: Now until 2040. 99 points, West Australian.
A very insightful blend of predominantly Cabernet Sauvignon with 16% Malbec and 4% Petit Verdot.This is a single-vineyard wine at the pinnacle of the endeavours of Vasse Felix. Opens with red fruits in the redcurrant and red-cherry zone, showcasing fresh red and purple flowers and some deeper blue-fruit notes. The palate's the thing though: The way in which the Malbec entwines itself around Cabernet's linear tannins and enriches the wine without fundamentally changing its shape is genius. Supple, fresh and commanding Margaret River red. Best from 2022.
98 points, jamessuckling.com
Medium to deep red/purple colour, not that dark. The bouquet is beautifully complex and detailed, with tobacco, leafy, blueberry, violets and dusty foresty overtones. The fruit flavours are bright and intense, poised and very elegant. Blueberry and violets in abundance. Fine-grained tannins, fine structure. A lovely wine. Drink 2019-2042. 97 points, The Real Review.
Located three hours south of Perth, Margaret River is Western Australia’s most prestigious wine-growing region. Serious vineyard development began only in the late 1960’s following the publication of a report by John Gladstones in 1965 stating that the area had a similar climate to Pomerol or St Emilion, with low frost risk, plenty of sunshine and equable temperatures within the growing season promoting even ripening. Margaret River’s climate is warm and maritime, with some cooling influence provided by southeast trade winds. The soils derive from granitic and a gneissic rock over which laterite has formed. The region can be divided in three sub-regions: the cooler south between Yallingup and Karridale with predominantly lateritic gravelly loamy sands and sandy loams; the warm and sunnier Willyabrup in the centre with predominantly gravelly loams, but some gritty sandy loams and granitic gravels; and Margaret River in the north with similar soils, but slightly cooler temperatures. This is entirely consistent with style; the wines from Willyabrup being more generous than the highly structured wines of the north and the elegant styles of the south. Margaret River is best known for high quality Chardonnay and Sauvignon Blanc Semillon blends and top notch Cabernet Sauvignon and Bordeaux blends. Over the years, the region has established an astonishing reputation illustrating a consistency in quality and a strongly focused winemaking culture.