Explore the exquisite wines of Vasse Felix with Virginia Willcock, one of Australia’s most-awarded and esteemed winemakers, over a five-course curated menu by Society Chef, Luke Headon. 

At the helm of Vasse Felix, Virginia has continued to craft some of the most sought-after, exciting and age-worthy Cabernet Sauvignon and Chardonnays to come out of Margaret River, making the vineyard undoubtedly one of the most renowned of the region.

Under Virginia’s direction, all winemaking from vine to bottle is controlled within the Estate. Fruit is harvested, fermented and matured in small, separate parcels before each barrel is graded, trial blended and allocated to its final wine, working from the Icon wines, through the Premier, Filius and Classic tiers. 

The lineup of wines for the evening includes multiple vintages of Heytesbury Chardonnay, arguably one of the most awarded wines in the country alongside back vintages of Estate Cabernet Sauvignon, new release Single Plot Cabernet Sauvignon and the iconic Tom Cullity.  Some of the back vintages are exceptionally rare.

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