Polished and opulent, Xanadu 'Circa 77' Cabernet Sauvignon offers rich aromas of ripe black fruits complemented by subtle spicy and toasty oak notes. Its generous palate reveals juicy cassis, supple tannins, and savoury undertones, making it an excellent companion for red meat dishes and summer barbecues.

About the Producer

Xanadu is a true pioneer of the Margaret River region producing fresh and vibrant
coastal wines. The estate was established by Dr John Lagan, an Irishman, who arrived
in Margaret River in 1968. Captivated by the pioneering spirit of the region, along with
his wife Eithne, he planted his first vines in 1977. Inspired by the beauty of the setting,
they named the property after the mysterious, idyllic paradise in Samuel Coleridge’s
poem, Kubla Khan: Xanadu. True to its poetic namesake, Xanadu is in an idyllic setting,
where 65 hectares of vines flourish on the original estate. Passionate and dedicated
winemaker Glenn Goodall joined in 1999, combining intuitive winemaking, and a deep
respect for the sustainably cultivated vineyard- which is a member of Sustainable
Winegrowing Australia- he produces world-class wines of distinction. Glenn was
awarded Halliday's 'Best Winemaker of the Year Australia 2023' and in 2018 Xanadu
won the Jimmy Watson memorial trophy.

Vineyard and Winery

The Cabernet Sauvignon comes predominantly from the estate-grown Houghton clone, which provides a balance of fruit-driven flavours, impeccable structure and fine tannins. The vineyard’s ancient granite soils are amongst the oldest on the planet, with an abundance of ironstone gravel. These free-draining soils have low water and nutrient holding capacities, providing the optimum growing conditions to achieve balance between foliage and fruit, and superb aroma and flavour intensity. The Indian and Southern Oceans meet here, engulfing the vineyards with fresh, sea breezes, promoting natural balance in the grapes. The vineyard is managed sustainably with an wealth of sustainable strategies, including cover crops, promotion of biodiversity, water management and sheep grazing to manage weeds.

The fruit was crushed and destemmed then fermented in a combination of rotary and static fermenters at 26°C for five to seven days. A portion of the blend 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 malolactic conversion in a combination of tank and barrel before 14 months maturation in a selection French oak barriques (20% new).