Vasse Felix

Vasse Felix Review

Here you'll find a busy cellar door, excellent upstairs restaurant overlooking the vineyards, landscaped grounds, and an art gallery that houses regular exhibitions from the celebrated Holmes à Court Collection, featuring works from prominent Australian artists. The estate aims to produce "the best possible wine" and winemaker Virginia Willcock is at the helm, making semillon, sauvignon blanc semillon, chardonnay, cabernet merlot, shiraz, and cabernet sauvignon. Wines are made from vines planted as far back as 1967, when pioneer Dr. Tom Cullity established Vasse Felix as the first commercial winery in the area. The award-winning, fine-dining restaurant with its feature Gyrofocus fireplace is warmly welcoming in winter—make sure to book in advance for a table on the outside balcony during summertime. Try a set two-course menu at $48 or the three-course menu at $58; it's your chance to, "trust the chefs and allow them to experiement with new ideas," says executive chef, Aaron Carr.