2023 Vasse Felix Filius Cabernet Sauvignon, Margaret River

Good depth of red hue with tints of purple; dried blood, wood and smoky blackberry aromas, the palate fleshy, supple and savoury with drying tannins which are smooth, and the wine has appealing early drinking qualities. The blackberry cabernet flavour comes through more strongly on palate, and the wine has typical cabernet structure as well as early accessibility. 23 Jan 2025 Drink 2025–2033

89 points Huon Hooke therealreview.com

Vasse Felix Filius Cabernet Sauvignon from Margaret River is a polished and expressive wine that captures the region’s classic elegance and purity of fruit. Crafted by winemaker Virginia Willcock, it represents the approachable face of Vasse Felix — refined, aromatic and full of character, while still carrying the structure and depth that define the estate’s renowned Cabernet wines. Filius, meaning “son” in Latin, pays homage to its lineage: it’s the spirited younger sibling of the famous Vasse Felix Cabernet Sauvignon, shaped with the same care but designed for earlier enjoyment.

The fruit is sourced from vineyards across Wilyabrup and Carbunup, where gravelly loam soils and the cooling influence of the Indian Ocean create perfect growing conditions for Cabernet Sauvignon. Small portions of Malbec and Petit Verdot add fragrance and vibrancy. The grapes are destemmed, fermented in stainless steel with gentle plunging, and then matured for 12 months in French oak barriques, around 10 percent new. The result is a wine that blends precision and ripeness, with a supple texture and seamless flow.

In the glass it shows deep crimson with purple reflections. The aroma is inviting and complex, offering blackcurrant, blackberry and mulberry with layers of violet, cedar, bay leaf and subtle cocoa. The palate is medium to full bodied, with fine tannins and juicy dark fruit framed by savoury spice and graphite. There’s a gentle freshness that gives lift and definition, leading to a long, elegant finish.

It pairs beautifully with roast lamb, beef fillet, venison or hard cheeses like cheddar and manchego. It’s also an excellent companion to mushroom dishes or grilled vegetables. While delicious now for its vibrancy and balance, it will reward cellaring for up to ten years, developing added depth and savoury nuance.