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Xanadu was established by Dr John Lagan, an Irishman, who arrived in Margaret River in 1968 and was inspired by the pioneering spirit of the region. At the time, the potential of Margaret River as one of the world’s finest wine-producing regions was only just being considered. John established one of the region’s earlier vineyards planting his first vines in 1977.
A lover of literature and inspired by the similarities between the environment at Xanadu and words of Coleridge; Dr Lagan named the vineyard after the home of Kubla Khan.
‘In Xanadu did Kubla Khan A stately pleasure-dome decree; Where Alph, the sacred river ran Through caverns measureless to man Down to a sunless sea. So twice five miles of fertile ground With walls and towers were girdled round; And there were gardens bright with sinuous rills, Where blossomed many an incense-bearing tree; And here were forests ancient as the hills, Enfolding sunny spots of greenery.’
Verse 1 – By Samuel Taylor Coleridge
In an idyllic setting in the very South West corner of Australia, the 85 hectares of vines on the original Xanadu Wine Estate flourish in the rich, free draining gravel soils of the Margaret River region. In this near-perfect environment for viticulture, this unique maritime climate enjoys an abundant supply of water and is sheltered by forests of magnificent marri trees. A state-of-the-art winery / restaurant and cellar door has been constructed, with the extensive use of local granite and gneissic rocks, excavated during the planting of the original vineyard. These low yielding, carefully handled vines produce a range of varieties under the labels Secession, Xanadu and Lagan Reserve.
The really smart thing about this wine is that it starts out all vibrant and fresh, the bouquet offering lively fruit aromas of quince, citrus fruits and dried herbs. Following some rest and maturation the varietal starts to develop a second life and the barrel maturation has added further complexity with restrained, toasty oak characters and hints of roasted cashews. The palate is generous and refined offering ripe pear and fresh grapefruit flavours with underlying bready/nutty characteristics. Beautifully structured, the fruit is balanced by crisp, integrated acidity, layered with a subtle creamy texture. You don't have to just love Semillon with age to enjoy this monster as it speaks to all drinkers on the level of quality hand picked fruit with loads of integrity and all the hard cellaring work has been done for you!
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$$$: |
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WBW Rating: |
93/100 |
Don't Pay: |
26.99 |
Closure: |
Cork |
Region: |
Margaret River WA |
Winemaker: |
Glenn Goodall |
Drink Now Until: |
2014 |
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| Brokenwood Semillon 2007 |
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$$$: |
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WBW Rating: |
94/100 |
Don't Pay: |
$24.00 |
Closure: |
stelvin |
Region: |
Hunter Valley NSW |
Winemaker: |
Ian Riggs |
Drink Now Until: |
2015 |
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Hunter Semillon should be a staple on every wine list, but it's still under-performing, which is surprising when wines like this are so good every year. The Brokenwood team has created another fresh, lemon-accented offering with enough zest and acidity to take any SB head-on; 91/100; Tyson Stelzer WBM100
Aromas of lime, lemongrass and green melon with some floral character. Nice and fresh. On the palate sweet lime and lemon fruit with a little grassiness. It is juicy and approachable rather than austere and has an attractive lightly chalky texture and crunchy green apple acidity. Finishes dry and clean leaving the mouth feeling refreshed. Invigorated even. This is great now and possibly a little better later. Rated : 94 Points; Alcohol : 11%; Drink : 2007 - 2015; Gary Walsh; Winorama |
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| Pierro Semillon Sauvignon Blanc LTC 2007 |
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$$$: |
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WBW Rating: |
93/100 |
Don't Pay: |
$32.00 |
Closure: |
Stelvin |
Region: |
Margaret River WA |
Winemaker: |
Mike Peterkin |
Drink Now Until: |
2017 |
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The 2007 Pierro LTC has restrained fragrances of fresh garden herbs, is bright and vibrant on the palate with intense grassy flavours, which persist. There is finesse and delicacy combined with richness as well with an appealing mouth feel, and crisp, cleansing acidity, which gives it a long, dry finish. Its tightness of structure and past history suggest that it will evolve slowly and show complexity and subtle flavours with time in the bottle. Pierro LTC, a blend of Semillon, Sauvignon blanc and a little touch of chardonnay which in the early days 'was known as Les Trois Cuvées', owes much of its freshness to the production regime. The grapes are chilled to 5°C and loaded into the press at that temperature for whole bunch pressing. This refinement of the process means that the resulting wines are more delicate and less phenolic than previously and have improved mouth feel and greater length of flavour.
The wine's complexity and its ability to age also owes much to the winemaking process as about ten different components are blended to achieve the finished wine. All the sauvignon is fermented in stainless steel; some of the semillon is barrel fermented; the chardonnay is sometimes fermented in stainless steel and sometimes in oak; a component undergoes the malolactic fermentation while some does not; different yeasts are used for different batches; some batches are fermented at warmer and some at cooler temperatures. |
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