A modern, sophisticated style of Chardonnay, displaying classic Margaret
Margaret River, Australia
The growing season began with late budburst after a relatively cold, wet Winter. The mild Spring
which followed ensured that there were 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 while 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 in fact) with excellent weather and no heat extremes experienced at all. The extended
ripening period allowed the reds to attain full physiological maturity and tannin ripeness with a
wonderful sense of finesse.
The 2017 Xanadu Chardonnay is predominantly Estate grown in the Wallcliffe sub-region,
with 60% of the blend being made with fruit sourced from our Stevens Road and Lagan Estate
vineyards. The remaining 40% was sourced from mature Karridale and Wilyabrup vineyards.
The bouquet of this elegant, yet striking Chardonnay offers both precise
purity and complexity. Fresh pear puree, white-fleshed stone fruits and
zesty grapefruit are foiled by underlying secondary characters of nougat,
wafers and oatmeal with the subtle lifted frangipani floral hints in the
The palate is medium bodied and tightly coiled, again displaying pears,
white stone fruits and a pithy grapefruit zestiness. The wine offers a fineboned
structure complemented by a lovely creamy mouthfeel derived from
lees stirring. Refined yet complex, the intense fruit and racy acidity combine
to focus the wine perfectly to a lingering saline moreish finish. | CELLARING POTENTIAL - The 2017 Xanadu is a wine which, while drinking well in its
youth will certainly reward with careful cellaring.
Made entirely from Gingin clone Chardonnay which was whole bunch pressed followed by 100%
barrel fermentation in select French oak (25% new oak). Wild fermentation was encouraged on
all of the components, in order to introduce more complexity and personality into the wine. All
of the individual batches which make up the blend were lees stirred throughout a nine-month
oak maturation period, without any malolactic fermentation. The final blend was put together
in November 2017.
Bright, light-yellow colour with a bright, fresh, intensely grapefruity aroma, which is very fetching. Very Margaret River regional chardonnay. Fruit-driven, but there are nutty oak-derived highlights as well. There is firm, bright acidity on the aftertaste. It would be best with food as there is a little hardness, but the wine is high quality.
This cool-climate dry white from West Australia’s Margaret River is very much in the modern style, showing plenty of fruit and only restrained oak. The fruit flavours are predominantly pear and stonefruit, and they have been enhanced by barrel fermentation and aging on yeast lees. It’s a complex wine that deserves complex food such as quite richly sauced seafood.
A particularly zesty version of Margaret River chardonnay.
Grapefruit, pear, oatmeal and stonefruit flavours burst into action but it’s the zingy, zesty, spicy finish that really grabs your attention. It doesn’t taste of pineapple, in fact it doesn’t at all, but the wine’s acidity has that same kind of tingly effect. It helps the finish soar long; it gives the flavours a bright clear line to hold onto. Everything therefore seems orderly and, indeed, impeccable.