2015 Xanadu Magnum Cabernet Sauvignon

Colour:Deep red with ruby hues

Nose:The wine exhibits vibrant, characteristic aromas of cassis, mulberries and black plums entwined with hints of bay leaf, nori and potpourri.

Palate:Medium to full bodied yet refined, the generous but elegant palate offers a core of boysenberry, blackcurrants and Satsuma plums. Plush and wellstructured, the palate is layered with these dark fleshy fruit characteristics and ripe tannins which culminate through to a persistent fine grained and detailed classic Cabernet finish.

Varietal:Cabernet Sauvignon (88%) Petit Verdot (7%) Malbec (5%)

Vintage:2015

Region:Margaret River

Conditions:A relatively mild, warm Winter resulted in an early budburst to kick-start the growing season. This was followed by some relatively wild Spring weather however with wet, windy conditions affecting fruit set and resulting in low yields across most varieties in the region. Beautiful, warm weather returned in Summer which saw flavour ripening accelerate quickly, bringing about our earliest vintage on record. A lack of Marri blossom leading up to and during harvest meant bird pressure was extreme, with netting absolutely vital this season. The early start to the vintage ensured all of the red varieties were able to be harvested at optimum maturity during the cool finish to the season.start to Summer, with no heat extremes, set up the harvest well with white varieties offering great flavour intensity and bright acidity. There was an incredible display of Marri blossom (tagged as a once in a generation ‘mega-blossom’) which meant bird pressure was practically nonexistent whilst the whites were harvested. A minor rain event occurred in mid-March, which was followed by fine warm conditions which prevailed right through to middle of April allowing all red varieties to achieve great flavour and tannin ripeness. In summary 2018 will be remembered as an outstanding vintage!

Bottle Size:750ml

Winemaking Notes:Fruit was crushed/destemmed before predominantly small batch fermentation in a combination of static and open fermenter. Fermentation takes 7-8 days at 24 – 26°C, during which the cap is managed using a combination of aerative pumping over as well as regular plunging by hand. After fermentation about 25% of the components experienced a period of extended maceration, being left on skins for 4 weeks 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.