Xanadu DJL Sauvignon Blanc Semillon

Xanadu DJL Sauvignon Blanc Semillon 2016

Margaret River, Western Australia   |    750ml   |    12%

97 Points - James Halliday

Xanadu is one of the shining lights of Margaret River with their wines rarely failing to deliver exceptional drinking. Xanadu's 'DJL' wines are made as a cellar door and restaurant-only range, however we're happy to offer limited stocks of this highly acclaimed 2016 Xanadu DJL Sauvignon Blanc Semillon (97 Points - James Halliday).

A benchmark example of what Margaret River does best, the 2016 Xanadu DJL Sauvignon Blanc Semillon delivers a refreshing and complex white wine. Able to be enjoyed on its own or as an accompaniment to a range of seafood and poultry dishes, our limited stocks will not last long at this discounted price. 

"97 Points. 71% sauvignon blanc, 27% semillon, 2% muscadelle, estate-grown, 60% destemmed and crushed, free-run juice fermented in tank with cultured yeast, 40% (predominantly sauvignon blanc) whole bunch-pressed, cloudy free-run juice wild-fermented in French oak (10% new) and lees-stirred for several months. The bouquet immediately tells you the complex vinification has worked brilliantly, with struck match aromas, the layered palate of utterly exceptional intensity, with fruit, oak and acidity welded together so tightly it's impossible (and irrelevant) to unpick them, the aftertaste staggeringly long and intense. Drink By: 2021 Price: $24.00 Date Tasted: 13 Jan 2017 Alcohol: 13%"- James Halliday, winecompanion.com.au.

Availability: In stock

John and Eithne Lagan arrived at Margaret River in 1968, first planting their vineyard in 1977. The Lagans planted the first vines in what is now one of the region’s oldest vineyards. Xanadu has a long history of producing wines of distinction and today stands as one of Margaret River's finest wineries.
Western Australia
Margaret River
Growing Notes: The growing season began with an early budburst after a relatively mild winter with reasonable rainfall. The beautiful spring weather which followed which led to good flowering/fruit set and improved yields for most varieties in the region. Fine, warm weather during summer saw sugar accumulation accelerate quickly in the whites, until a significant rain event mid-January stalled the ripening process until the fine weather returned soon after. While the unusual January rain did present some challenges in the vineyard, it was certainly welcomed by the reds which were just beginning veraison. The warm, dry weather throughout February was fantastic, ensuring the whites achieved flavour ripeness and enabling the reds to attain flavour and tannin ripeness at full physiological maturity

Winemaking: 60% of the blend was crushed, destemmed and chilled before a very gentle pressing, with only free-run juice used. The settled, clean juice was then fermented at 15oC in tank using aromatic yeast strains. 40% of the blend (predominantly Sauvignon Blanc) was whole bunch pressed with the cloudy free-run juice then naturally fermented in French oak using wild yeasts. A small component of Muscadelle was also fermented naturally in new French oak adding perfume to the wine. All of the barrels (new barriques only account for 10% of the final blend) were lees stirred for several months adding complexity and texture to the wine before blending with the crisp clean tank fermented components

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