Cabernet Sauvignon

Xanadu Cabernet Sauvignon is primarily sourced from Wilyabrup and Wallcliffe in Margaret River. It often also includes small amounts of Malbec and Petit Verdot.

The fruit is crushed, destemmed and fermented in static and open fermenters. The juice is pumped over with aeration and regularly plunged by hand.

Post ferment, a portion of the wine sees extended maceration on skins. Malolactic fermentation follows in both tanks and barrels. The wine is then aged in new and seasoned French oak before blending and bottling.

Deep red, Xanadu Cabernet Sauvignon is full bodied with a generous core of inky berry flavours, ripe tannins and a persistent finish. Cellaring potential is 10 years.