Vasse Felix Icon Range Heytesbury Chardonnay
97 points in James Suckling - "A very complex flinty and hazelnut style that has a strong play of fine French oak on the nose. Plenty of layers to the aromas here from white peaches and nectarine fruits to grapefruit and lemons. Immense grapefruit and citrus depth on the palate with warm oak spices and well-layered savory threads. Long and effortless power."
95 points in Wine Enthusiast - "This wine delivers all of the sea spray, melon rind, gunflint and oyster shell characteristics that Margaret River Chardonnay is known for. The palate shows power but not heaviness, textural weight but not richness, with a long line of salty minerality and mouthwatering acidity to boot"
93 points in Wine Advocate - "The Heytesbury Chardonnay is a pristine, focused example of the variety as grown in Margaret River. It seems more crystalline and pure, less opulent and showy than previous vintages, although I must confess a bit of ambivalence about that. Pineapple and citrus dominate the nose with just subtle oak shadings (although it's typically 50% or more new). It's medium-bodied in the mouth with a soft, custard-like richness and a silky texture that fades slowly away on the lemon-tinged finish."
91 points in Wine Spectator - "Lip-smacking, with juicy forwardness, offering tangerine, mango and citrus flavors and a tease of spice and toast lingering in the background. Shows plenty of grace and elegance. Drink now."
พันธุ์องุ่นผสม (Grape Blended)
รสสัมผัส (Palate)
สี (Colour)
กลิ่น (Aroma)
รสสัมผัส (Palate)
Vasse Felix Heytesbury Chardonnay
A selection of the most unique and striking vineyard sections, recognised for its innovative winemaking and distinguishing 'Heytesbury' character.
Winemaker's Notes
Our most unique small sections within our vineyards where clone, aspect and soil interplay in such a way that sets these parcels apart from the rest. Each batch was very gently pressed and the juice then transferred directly to barriques with the inclusion of all solids to achieve more of the unique vineyard character. Each batch was fermented wild with no yeast addition and was stirred throughout the nine months of maturation, allowing the yeast lees to impart further complexity, texture and palate weight to the wine. With bright, high acidity in 2016, natural malolactic fermentation was encouraged and completed.