Xanadu, Margaret River, Cabernet Sauvignon

A refined and concentrated Cabernet Sauvignon of great class, with characteristic aromas of cassis, mulberry and blue fruits entwined with hints of mocha.

Producer Note

Xanadu is a true pioneer of the Margaret River region producing fresh and vibrant coastal wines. The estate was established by Dr John Lagan, an Irishman, who arrived in Margaret River in 1968. Captivated by the pioneering spirit of the region, along with his wife Eithne, he planted his first vines in 1977. Inspired by the beauty of the setting, they named the property after the mysterious, idyllic paradise in Samuel Coleridge’s poem, Kubla Khan: Xanadu. True to its poetic namesake, Xanadu is in an idyllic setting, where 65 hectares of vines flourish on the original estate. Passionate and dedicated winemaker Glenn Goodall joined in 1999, combining intuitive winemaking, and a deep respect for the sustainably cultivated vineyard- which is a member of Sustainable Winegrowing Australia- he produces world-class wines of distinction. Glenn was awarded Halliday's 'Best Winemaker of the Year Australia 2023' and in 2018 Xanadu won the Jimmy Watson memorial trophy

Vineyard

The estate grapes come from the sub-regions of Wilyabrup and Wallcliffe from the renowned Houghton clone of Cabernet Sauvignon, which provides a balance of fruit-driven flavours, impeccable structure and fine tannins. The ancient granite soils have an abundance of ironstone gravel. These free-draining soils have low water and nutrient holding capacities, providing the optimum growing conditions to achieve balance between foliage and fruit, and deliver superb aroma and flavour intensity. The Indian and Southern Oceans meet here, engulfing the vineyards with fresh, sea breezes, promoting natural balance. The vineyard is managed sustainably with cover crops, biodiversity promotion and weed management from sheep grazing. 

Winemaking

The grapes were crushed and de-stemmed before mostly small batch fermentation took place at 24 to 26 °C in static and open fermenters, lasting seven to eight days. The cap was submerged using pumping over and regular hand plunging. Post fermentation, 20% underwent extended skin maceration, imparting colour, structure and flavour, before being gently pressed. Malolactic conversion took place in a combination of tank and barrel. The wine was matured for 14 months in French oak (40% new).

Tasting Note

A refined and concentrated Cabernet Sauvignon of great class, with ripe tannins and characteristic aromas of cassis, mulberry and blue fruits entwined with hints of mocha.

Grape

Cabernet Sauvignon 90%, Malbec 6%, Petit Verdot 4%