Cabernet Sauvignon Reserve, Xanadu 2022
Silver, International Wine & Spirit Competition 2025
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Why this wine
Margaret River makes some of the most complete Cabernet outside Bordeaux, and this is Xanadu's Reserve, drawn from three vineyards across Wilyabrup, Treeton and Wallcliffe on ironstone-gravel granite soils. Fourteen months in French oak give it polish without burying the fruit, and Glenn Goodall was Halliday's Best Winemaker of the Year Australia in 2023. A wine with the structure to sit in the cellar for a decade.
At a glance
- Grape
- Cabernet Sauvignon 90%, Malbec 5%, Petit Verdot 5%
- Region
- Western Australia, Australia
- Alcohol
- 14.00%
- Body
- Full
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Red Meat, Cheese, Barbecue
How it tastes
Perfumed black fruit on the nose, then a generous, velvety palate of dark forest fruit and chocolate. Full-bodied and fruit-driven, with fine tannins and the structure that marks out serious Margaret River Cabernet. Cabernet Sauvignon 90%, Malbec 5%, Petit Verdot 5%.
The producer
Xanadu is a pioneer of Margaret River, named after the idyllic paradise in Coleridge's Kubla Khan, with 65 hectares of vines on the original estate and membership of Sustainable Winegrowing Australia. Fruit for this wine comes from the Timber Creek vineyard in Wilyabrup, the dry-grown Victory Point vineyard in Treeton and the estate Stevens Road vineyard in Wallcliffe, the Cabernet being the renowned Houghton clone; the deep, ancient granite soils are full of ironstone gravel and drain freely, holding little water or nutrient and so balancing foliage against fruit, while the meeting of the Indian and Southern Oceans sends fresh sea breezes through the rows. Grapes were crushed and destemmed for mostly small-batch fermentation at 24 to 26 degrees in static and open fermenters over seven to eight days, the cap submerged by pumping over and regular hand plunging, with extended skin maceration for the Timber Creek Cabernet and malolactic conversion split between tank and barrel. The wine was matured for 14 months in French oak, 40% of it new. Winemaker Glenn Goodall was named Halliday's Best Winemaker of the Year Australia 2023.
Food and drinking
Serve at 16-18C, decanted an hour ahead. Good with roast rib of beef, rack of lamb, venison or an aged hard cheese. Drinking well now and over the next ten to fifteen years. Sealed under screwcap. Suitable for vegetarians and vegans.