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Vasse Felix, Chardonnay Heytesbury, 2024

White Wine from Australia, Australia
$124.99
Taxes and shipping calculated at checkout.
Use code 10OFF to get 10% off 12+ bottles
2024 gave Vasse Felix its earliest harvest on record, and Heytesbury, drawn from the estate's most distinctive plots, shows what a hot, early year can do when the fruit keeps its acidity. Picking began on 17 January after the warmest, earliest spring in the estate's history. Bart Molony's vineyard team kept the canopies up for shade and evaporative cooling, so the grapes came in concentrated and still naturally lively. The fruit is all from Heytesbury plots planted to Gingin, Western Australia's heritage Chardonnay clone, whose small bunches and "hen and chicken" berries give intense grapes that hold onto their acid. Vasse Felix makes Heytesbury, Premier and Filius the same way: wild yeast, unclarified juice and French barriques. That leaves the site as the only real difference, and here that means plots chosen for the "al dente" ripeness behind Heytesbury's recognisable character. The 2024 spent 10 months in barrique, 53% of it new, then six months on its lees in tank. Chief Winemaker Virginia Willcock calls it a striking showing of powerful fruit from an unusual vintage: rich and wild, but held together by strong acidity and tension. A vintage this concentrated deserves patience.

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More about Vasse Felix

Wine Details

  • Grape Variety

    Chardonnay

  • Vintage

    2024

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

What has to say about this wine:

Tasting Notes & Food Pairings

Perfect Pairings

Lobster or marron with brown butter; seared scallops with cauliflower purée; roast chicken with lemon, sage and pan juices; tagliatelle with chanterelles and parmesan; pork loin with fennel and roasted cashews.

Tasting Profile

Expect the taut, modern Margaret River style: white peach, grapefruit and nectarine, with the flinty, struck-match edge that wild yeast and French barriques often bring, plus a little toasty oak. Typically medium-bodied and dry, with bright, firm acidity holding it together (think white Burgundy more than buttery old-school Aussie Chardonnay), finishing long, savoury and mineral.