Magnum

2011 Xanadu Cabernet Sauvignon

$150.00

16 in stock

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Our most awarded wine, the Xanadu Cabernet Sauvignon has won the title of ‘Australia’s Best’ at the National Wine Show of Australia numerous times. Needless to say we’re proud of this wine! Having won the coveted Jimmy Watson Trophy in 2018 for our 2016 vintage, the pedigree of our Xanadu Cabernet continues to shine. This museum release 2011 is no exception, displaying a plush palate of inky berry fruits framed by subtle spicy oak.

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Viticulture

Cabernet Sauvignon (87%) Petit Verdot (8%) Malbec (5%)
2011
Margaret River
The 2011 growing season was initially cool and dry through late Winter and early Spring, progressing to a warm and dry Summer pattern with a minor rain event in January. During the harvest period the fine weather continued with most varieties being picked one to two weeks earlier than normal, with early flavour development allowing the retention of plenty of natural acidity. The fine, warm conditions continued right through to the end of March allowing all red varieties to achieve good physiological ripeness and continuing the dream run of Margaret River vintages in recent years.

Tasting Notes

Deep red with brick hues.
Quintessential mature Margaret River Cabernet – complex and brooding. The wine still exhibits plenty of cassis, berry fruits, and dark plum aromas entwined with hints of dried bay leaf, cocoa powder and cigar box characters.
The generous palate is packed full of ripe forest fruits, blackcurrant pastilles and dark chocolates. Full bodied, the primary fruits continue to shine and the robust structure has mellowed beautifully with the tannins rounding out making for a supple, moreish Cabernet finish.

Winemaking

1.5 litres
Fruit was crushed/destemmed before predominantly small batch fermentation in a combination of static and open fermenters (20% of the components were cold macerated for 3-4 days). Fermentation takes 7-8 days at 24-26oC, during which the cap is managed using a combination of aerative pumping over as well as regular plunging by hand. After fermentation 40% of the components experienced a period of extended maceration on skins before a very gentle pressing. MLF takes place in a combination of tank and barrel. The wine was matured for 14 months in French oak (40% new barriques) before the blend was assembled and returned to older French barriques for a further 2 months maturation prior to bottling.