The Xanadu Margaret River Chardonnay 2023 boasts a pale straw colour with a subtle green hue. The aroma highlights fresh, crisp pears and tangy grapefruit, accented by delicate hints of frangipani and nuanced notes of flinty barrel fermentation, lending depth and complexity. On the palate, this wine presents as medium-bodied, featuring juicy white nectarines, zesty citrus, and crisp nashi pears. A subtle thread of saline and oyster shell adds a touch of brininess, while the creamy texture, achieved through lees stirring, beautifully balances the vibrant natural acidity of the Gingin clone. This refined yet multifaceted wine finishes with lingering intensity, thanks to its well-harmonised fruit and core acidity.
A contemporary Chardonnay, displaying classic Margaret River hallmarks. The 2023 Xanadu is a wine with great fruit intensity, and while drinking well in its youth it will certainly reward with careful cellaring.
"It’s nervy, energising and still finding its groove. It pulses, with vibrant acidity taking the lead over everything, although there’s still lemon and grapefruit flavours, spicy oak and superfine gossamer-like nutty lees. In another year, this will be more compelling." 94 Points - Jane Faulkner, Halliday's Wine Companion, 7th August 2024
The growing season began with a late bud-burst after a relatively cold winter, with reasonable rainfall. The cool, wet spring which followed meant an extended flowering period for early bloomers, but with good fruit-set for most varieties. There was a complete lack of Marri blossom leading up to and during harvest which meant that bird pressure was extreme! The cool, late start to the growing season delayed ripening on most varieties, however the very dry, mild summer which followed offered perfect ripening conditions, allowing fruit to retain wonderful natural acidity. The 2023 Xanadu Chardonnay is predominantly Estate grown in the Wallcliffe sub-region, with 70% of the blend being made with fruit sourced from our Stevens Road, Boodjidup and Lagan vineyards. The remaining fruit was sourced from mature vineyards throughout the Margaret River region.
Made from Gingin clone Chardonnay, the fruit was whole bunch pressed and was all barrel fermented in select French oak barriques (25% new oak). Wild fermentation was encouraged on all the components, to introduce more complexity and personality into the wine. All the individual batches which make up the blend were lees stirred throughout a nine-month oak maturation period, without any malolactic fermentation. The final blend was put together in November 2023.
