Xanadu Cabernet Sauvignon 2016

A smash of Black Berries
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  • $74.00

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Primary Notes: Black Currant, Cassis, Mint, Cinnamon

Secondary Notes: Oaky

Tertiary Notes: LEather,

Body: Full

Dryness: Dry

Acidity: Medium

Tannin: Medium +

Alcohol (%): 13

Origin: Margaret River, Australia

Maker: Xandau

Grape: Cabernet Sauvignon

Fermentation: Heavy Wood

Awards: >95 pts


Serving Temperature: Best enjoyed between 16 to 18 degrees

Asian Food Pairing: kbbq, marmite ribs, kway chup, Lechon

Western Food Pairing: Braised beef short ribs, ribeye, lamb chop


Xanadu Cabernet Sauvignon 2016

This Cabernet Sauvignon was awarded the title of Australia's Best 4 times in the last 7 years (bet you didn't even get promoted 4 times in the last 7 years)
Xanadu Cabernet Sauvignon has been awarded the title of Australia’s Best 4 times in the last 7 years from the National Wine Show of Australia. Needless to say, this is the bottle which Xanadu holds the most pride. The 2016 vintage has also won the coveted Jimmy Watson Trophy in 2018. The Jimmy Watson Memorial Trophy is among the most prestigious honours a wine can receive in Australia.
The Xanadu Cabernet Sauvignon has a dark purple colour with a crimson rim. It exudes aromas of blackcurrant, crushed cassis, mint, new leather and spices. The bouquet has a refined and polished palate with rounded tannins. It has a medium to full body that is structured and well-balanced with a lingering Cabernet finish.

The fruit was crushed and destemmed before undergoing small batch of fermentation in a combination of static and open fermenters. The fermentation takes place in about 7 – 8 days at 24 – 26°C, during which the cap is managed using a combination of aerative pumping over as well as regular plunging by hand. After fermentation, 20% of the components experienced a period of extended maceration on the skins before a very gentle pressing. The wine was matured for 14 months in French oak (40% new barriques) before the blend was assembled.
More wines from Margaret River
 - 95 PTS
Includes 5% malbec and 3% petit verdot, crushed and destemmed, a wine of many components, mainly small batch ferments (static and open fermenters), pumping over and plunging, part extended maceration (4 weeks), matured for 12 months in French oak (40% new). Focused and powerful, the deep but bright colour a come-on. Cassis is given context by cabernet tannins, which are firm, not dry.