The Cellar Experience at Vasse Felix
Here is what you will live
This historical tour takes you on an exploration of Margaret River wine at Vasse Felix, the region’s founding wine estate. Your experience begins with a glass of Blanc de Blancs sparkling on arrival before a walking tour of the region’s oldest vines, planted in 1967 by pioneer and Vasse Felix founder Dr Tom Cullity.
After your stroll through the old vines, you’ll gain exclusive access to The Vault - home to the most historic museum wine collection in Margaret River - for this special tasting featuring two of Margaret River’s leading varieties Cabernet Sauvignon and Chardonnay.
Your host will guide you through current vintages of the Vasse Felix wine collection, sharing insights into Margaret River Cabernet and Chardonnay, including folklore surrounding the region’s first Cabernet (the 1972 Vasse Felix Cabernet Sauvignon), ageability of Cabernet and Chardonnay, and cellaring advice. Enjoy house-cured charcuterie as you soak in the cellar surrounds. Your cellar experience will conclude with a tasting of an historic Vasse Felix Cabernet Sauvignon selected for your enjoyment by our Estate Sommelier.
Following the tasting, your experience continues upstairs in the award winning Vasse Felix restaurant, where you’ll enjoy the ultimate treat of a three course set menu showcasing local produce, paired with wines including a glass of back vintage Cabernet Sauvignon as enjoyed during your tasting.
How to reach us
Booking Policy & Details
Min. 2 persons
How much does it costs?
179 € per person
- Glass of sparkling wine
- Guided vineyard tour
- Private tutored wine tasting in the exclusive Vault
- 3 course lunch with matching wine
Reviews of this Winery
Great winery with the oldest plantings of...
As expected from a winery restaurant, a...
Five stars and beyond. I don't remember...
The food was very good. The chef...
Besides, the building , both the winery downstairs and the restaurant upstairs, is designed beautifully.
The only not-outstanding point was that the restaurant staff could do better and show more friendliness.