2019 Xanadu Cane Cut Viognier


16 in stock


Canes of Viognier vines from our Boodjidup Vineyard were cut when the fruit was at optimal flavour ripeness, allowing the fruit to dry on the trellis, increasing the concentration of flavours and sugars in the berries. A month later the grapes were handpicked to ensure that only the best fruit was selected to create this opulent cane cut wine full of apricot nectar, lychee and mango flavours, balanced with a zesty finish.

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Viognier (100%)
Margaret River
The growing season began with a late budburst after a relatively cold Winter with reasonable rainfall. The cool Spring which followed resulted in some uneven flowering and fruit set, and generally lower than average yields. We experienced a significant and unusual rain event mid-January which was timely due to the later season. This was followed by some fine, mild weather to get vintage underway. The cooler ripening conditions resulted in amazing flavour intensity and acid retention in the whites. There was a minor rain event coupled with high humidity mid-March which presented some challenges requiring careful fruit selection, although this gave way to some beautiful weather right through till late April. In summary 2019 was a variable season, however, ‘pressure makes diamonds’ as they say and the Cane Cut Viognier is one of the highlights of the 2019 vintage reflects this quote perfectly.

Tasting Notes

Straw yellow
The intense bouquet displays tropical fruits, apricots and cumquat marmalade with hints of orange peel and spice in the background
The palate is sweet and oppulent offering apricot nectar, lychee and mango. Lemon-honey characters combine with the exotic tropical fruits and persist through to a decadently sweet finish, balanced with a zesty acidity.
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Fruit hand-picked on the 30th of April was crushed, destemmed, chilled and soaked on skins overnight. This ensured all of the extremely shrivelled berries could rehydrate (in the juice) allowing the natural sweetness and concentrated flavours of these raisined berries to be extracted. This was followed by pressing and cold settling the juice before fermentation, which was a long slow process at about 15°C in a small stainless-steel tank for nearly a month. The fermentation was halted at exactly the right balance of sweetness and alcohol by adding SO2, chilling and filtering the wine. The wine was stabilised immediately after the fermentation was stopped and bottled early to capture the exotic flavours resulting from the concentrating process of cutting the canes on fruit laden vines.