2018 Xanadu Fortified Shiraz


39 in stock


The fine warm conditions of the outstanding 2018 vintage allowed our red varieties to achieve great flavour and the opportunity to produce a fortified Shiraz. Ripe fruits of the forest are layered with rum-raisin, chocolate and hints of spice. Enjoy this ‘vintage fortified’ style while robust, vibrant and youthful, or if you are patient with careful cellaring, you’ll be rewarded for years to come.

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Shiraz (100%)
Margaret River
The growing season began with good, even budburst after average Winter rainfall. The mild Spring which followed ensured that there was good flowering and fruit set. A moderate 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 non-existent 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 offering a great opportunity to produce a fortified wine. The estate grown grapes for this wine were sourced from a single block of Shiraz directly adjacent to the winery. The fruit was harvested late in the season resulting in tremendously ripe and concentrated flavours.

Tasting Notes

Deep red with garnet hues
Dark fruits and blackberry conserve combine with fine brandy spirit characters, threaded with hints of rich fruit cake and spice
The generous palate offers a tremendous concentration of ripe fruits of the forest, layered with rum-raisin chocolate and spice. These lush, rich fruit characters are already well integrated with the oak matured fortifying spirit offering complexity and length, while the tannins give structure to the wine promising a long future ahead.
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The fruit was crushed, destemmed and fermented in a static fermenter with regular pumping over to extract colour and tannin. Fortification on skins with 7-year-old wood aged brandy spirit was done at precisely the right time to arrest the fermentation and capture the perfect balance of alcohol and sweetness. Pressing occurred soon after fortification, and this was followed by a brief 6-month maturation in older 225 litre barriques to integrate the fruit and the spirit before bottling.