The Society's Exhibition Cabernet Sauvignon

Overview

The Society's Exhibition wines are classic examples of the world's best regions and styles. The range takes its name from the International Exhibition held at the Albert Hall in 1874 where The Wine Society was founded.

Australia's most westerly wine region, Margaret River is a haven for cabernet sauvignon lovers. Influenced on three sides from the ocean, it offers the perfect climate to produce remarkably balanced and generous examples of this grape. The reputation of the region belies its youth, with production starting only in the 1960s, pioneered by Vasse Felix. Who better then to supply us with a wine which we feel perfectly encapsulates the style and quality of Margaret River cabernet sauvignon? Inviting, pure and juicy, with cassis and dark fruit notes on the nose and a succulent, full-bodied palate.

Selected and Imported by The Wine Society, Stevenage, Herts SG1 2BT, UK

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CONTAINS SULPHITES

Terroir

Margaret River occupies a narrow peninsula between the Indian and Southern Oceans, where undulating topography and ancient lateritic gravels create a distinct viticultural landscape. The region's soils, locally termed 'Gingin' gravels, consist of ironstone-rich gravelly loams derived from granite and gneiss bedrock, providing excellent drainage and mineral complexity. This maritime-influenced terroir subjects vines to moderate water stress, yielding low crops of small-berried Cabernet Sauvignon with concentrated flavors, fine-grained tannins, and characteristic graphite-like minerality. The combination of warm days and cooling ocean breezes allows extended hang time, developing both phenolic maturity and natural acidity rarely found in such warm latitudes.

Geology

The free-draining gravelly soils force vines to develop deep root systems into fractured bedrock, creating moderate hydric stress that concentrates fruit flavors and promotes thick-skinned berries with structured tannins. The ironstone components contribute mineral nuances and earthy undertones to the wine, while the lack of fertile topsoil prevents excessive vegetative growth, ensuring balance between fruit and tannin.

Climate

Diurnal Range: Significant diurnal shift with daytime temperatures reaching 26-32°C and nights cooling to 12-16°C, particularly during ripening

Vinification

Traditional Bordeaux-inspired techniques with modern temperature control, emphasizing gentle extraction and terroir expression

Fermentation in small stainless steel or traditional open fermenters with regular pump-overs and gentle plunging to manage tannin extraction; basket pressing to preserve fruit integrity; maturation in French oak barriques (approximately 12-18 months) with a percentage of new oak to complement rather than dominate the fruit; minimal fining and filtration to maintain texture

Minimal intervention winemaking that prioritizes vineyard expression and varietal purity, aiming for wines of elegance and longevity rather than excessive power, with careful oak integration to support rather than mask the distinctive Margaret River Cabernet character

Winery History

Founded: 1967

Established by Dr. Tom Cullity as Margaret River's founding estate, Vasse Felix pioneered commercial viticulture in the region after Cullity identified the area's potential for Cabernet Sauvignon and Chardonnay. The winery remains family-owned by the Holmes à Court family and has maintained its position as the region's quality benchmark for over five decades.

Winemaker: Virginia Willcock (Chief Winemaker, though specific Exhibition bottlings may involve senior winemaking team members)

Commitment to sustainable viticulture and expressing the unique maritime terroir of Margaret River through wines of finesse, structure, and aging potential; belief in minimal intervention both in vineyard and cellar

Food Pairings

Vegetarian & Vegan

• Charred king oyster mushrooms with garlic butter and fresh thyme - the meaty texture and umami mirror the wine's structure
• Smoked eggplant baba ganoush with za'atar, pomegranate molasses and toasted walnuts - echoes the wine's earthy, chocolate undertones
• Wild mushroom and Puy lentil shepherd's pie with truffle oil - the lentils provide protein to bind the tannins while herbs match the bay leaf notes
• Cauliflower steaks with romesco sauce and Marcona almonds - the charred edges and nutty sauce complement the wine's smoky, cedar characteristics
• Beetroot and black bean burgers with smoked cheddar (or vegan alternative) and chipotle mayo - earthy sweetness balances the cassis fruit
• Aged Comté or Manchego with fig paste and rosemary crackers - the crystalline texture and umami of aged cheese classic with Margaret River Cabernet
• Grilled portobello mushrooms stuffed with herbed quinoa, pine nuts and caramelized shallots - captures the wine's savoury, herbal complexity
• Dark chocolate and hazelnut tart with sea salt - the cocoa notes in the wine resonate with quality dark chocolate (70%+)

Classic Pairings

• Grilled Margaret River lamb cutlets with rosemary and garlic - the region's signature pairing; the minty eucalyptus notes in the wine complement the lamb
• Grass-fed beef ribeye with peppercorn sauce - the protein and fat soften the youthful tannins while pepper enhances the wine's spice
• Pan-seared venison loin with blackberry and juniper reduction - game meats match the wine's medium-full body and forest floor notes
• Beef cheek ragu with pappardelle and gremolata - slow-cooked richness works with the wine's structure; citrus zest lifts the palate
• Roast duck breast with cherry and thyme jus - the acidity in the wine cuts through duck fat while thyme echoes the herbal bouquet
• Hard aged cheddar (5+ years) or Parmigiano-Reggiano with honeycomb - intense umami and salt content balance the 14% alcohol
• Beef Wellington with mushroom duxelles and Madeira sauce - the umami bomb of mushrooms and pastry requires the wine's tannic grip
• Grilled kangaroo fillet with bush tomato chutney - lean, gamey and distinctly Australian, matching the wine's savoury blackcurrant profile

Serving Suggestions

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