A fresh, fruit-driven style of Chardonnay, with oak simply playing a supporting role in the background. The wine is best consumed in its youth however certainly suitable for medium-term cellaring.
Featured in James Halliday's 2018 Top 100 Wines
The growing season began with late budburst after a relatively cold, wet winter. The mild spring which followed ensured that there was good flowering and fruit set, in fact some yields needed
to be addressed with crop thinning. Fine, mild conditions prevailed during summer, which ended up being one of the coolest growing seasons in recent years. Harvest commenced late, at the end
of February, with abundant Marri blossom keeping bird pressure very low whilst the whites were harvested. March was relatively wet with a significant rain event after most of the white fruit
had been picked. Fortunately, the April that followed was glorious (the driest April since 1982 infact) with fine weather and no heat extremes experienced at all. Our last harvest was on May 4th,
almost a month later than usual.
The bouquet of this fresh, fruit-driven Chardonnay displays honeydew melon, pear, and citrus characters with underlying hints of loquats and hay. Oak is
merely a bystander, yet its subtle influence adds another layer to the fruit aromas.
The palate is medium bodied offering gala apples and stone fruits with a delicate creamy texture derived from lees stirring. A bright refreshing wine;
crisp and dry, with a lingering fruit finish.
All components (the majority being Gingin clone Chardonnay) were pressed without crushing, retaining relatively high solids in the juice after settling overnight. 65% of the blend was
fermented in seasoned French oak barriques (only 5% new oak in final blend), the remaining 35% of the blend was fermented in tank using an aromatic yeast strain. Wild fermentation was
encouraged on barrel fermented components, in order to introduce complexity and personality into the wine. All of the individual barrel fermented batches which make up the blend were lees
stirred throughout a nine-month oak maturation period, without any malolactic fermentation; gaining texture throughout the year. The final blend was put together in November 2017.
Matthew Jukes (UK)
100 Best Australian Wines
Xanadu’s wines have an electrical pulse of fruit which I find most enticing
This chardonnay from Western Australia’s Margaret River is a fruit-driven wine showing lashings of fruit from the stonefruit spectrum, some nutty lees-derived complexity and just a hint of time in oak. This is a fine bistro dry white to have with a bowl of white-sauced pasta.
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Halliday Wine Companion 2019
White peach and grapefruit stand out on the bouquet: a little more subtle is a saline/oyster shell like character which adds some interesting minerality. Fruit drives the palate, and there's plenty of it, with juicy stone fruit and citrus all the way. Barrel ferment contributes some creaminess of texture, and the acidity provides freshness and verve from start to finish.
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Weekend Australian Magazine - James Halliday's Top 100
20 White's under $25.
Wile yeast barrel fermentation gives a lift and a twist to the bouquet, with reductive notes that add to the interest of the wine, the palate driven by grapefruit and white peach, mirror smooth in comparison to the bouquet. Will gain complexity without losing freshness for several years.
A perfectly composed chardonnay with energy and freshness. Excellent harmony and balance. No angles or rough edges. A delightful, well-priced wine
Gourmet Traveller Wine
What should we expect from an A$18 Margaret River chardonnay? Not much, if you consider there is little chardonnay cheaper in the entire region. Don't expect any fancy winemaking stunts including expensive oak, for starters. Do expect a well-made wine: clean, fresh varietal fruit and drinkability. This wine has those things in spadefuls. It's light, fresh, crisp and fruit-driven. It's not complex but is highly attractive. There's good intensity of fruit flavour, balanced acidity and bright, lively personality. In short, a great buy.