Xanadu, Margaret River, Chardonnay

Aromas of stone fruit, citrus and pear are complemented by delicate oak nuttiness with the generous and creamy palate balanced by a saline, mineral freshness. 

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 Xanadu Chardonnay comes predominantly from estate grown fruit from the Stevens Road and Boodjidup vineyards in the Wallcliffe sub-region of the Margaret River (90%). The remaining fruit was sourced from mature vineyards in Wilyabrup (5%) and Treeton (5%). This wine was made entirely from Gingin clone vines, known for its small bunches and its ‘hen and chicken’ (millerandage) berries that produce fruit of intense concentration with high, natural acidity. The vines flourish in the ancient granite soils, which 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 an aim of continual improvement of the natural environment. 

Winemaking

The fruit was whole bunch pressed and was 100% barrel-fermented in select French oak barriques (25% new oak). Wild fermentation was encouraged, in order to introduce more complexity and personality into the wine. All of the individual batches which made up the blend were lees stirred throughout a nine-month oak maturation period, without any malolactic conversion. 

Tasting Note

Aromas of stone fruit, citrus zest and pear are complemented by delicate oak nuttiness with a bright, generous and creamy palate balanced by a saline, mineral freshness.

Grape

Chardonnay 100%