2017 Xanadu Cabernet Sauvignon
35 in stock
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. Our 2017 is no exception, the palate offers a core of inky forest fruits, and cassis framed by understated cedar/spicy oak. Vibrant, yet approachable in its youth, this wine will also certainly benefit
from further bottle maturation and will cellar comfortably for 5-10 years.
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Cabernet Sauvignon (86%) Malbec (10%) Petit Verdot (4%)
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 in fact) with fine weather and no heat extremes experienced at all. The extended ripening period allowing the reds to attain full physiological maturity and tannin ripeness with a wonderful sense of finesse.
Deep red with purple hues.
The wine offers vibrant aromas of blackcurrant and blueberries laced with potpourri elements and hints of dried herb and graphite in the background.
Full-bodied yet refined, the palate offers a core of inky forest fruits, and cassis framed by understated cedar/spicy oak. The wine has a wonderful density; well-structured and layered with dark fruits, silky fine-grained tannins and a lingering, characteristic, Cabernet finish.
The fruit was crushed and destemmed then fermented in static fermenters at 25°C for 5 – 7 days. A portion of the blend (25%) was left for a period of extended maceration on skins followed by a gentle pressing adding plushness and a savoury/textural element to the wine. The various batches underwent MLF in tank before 14 months’ maturation in a selection French oak barriques (40% new).