Reserve Chardonnay
฿฿฿
From our sommelier team
Producer history
Xanadu was founded in 1977 by Dr John Lagan, an Irish doctor who had settled in the Margaret River area in 1968 and named the vineyard after Coleridge's poem. The company was publicly listed on the ASX in 2001, ending Lagan family ownership, and was subsequently acquired by the Rathbone family. Glenn Goodall, Roseworthy-educated and originally from New Zealand, has been the winemaker since 1999.
Signature pairings
- Grilled marron or large prawns with lemon — Sweet grilled shellfish matches the wine's oak-derived texture while its acidity works with the lemon.
- Chicken and leek pie — A creamy, pastry-rich dish needs the acidity of a lees-worked Chardonnay to stay balanced.
- Goat cheese tart with thyme — The tang of fresh goat cheese meets the wine's high natural acidity without either overwhelming the other.
Xanadu's Reserve Chardonnay originates from Margaret River's gravelly, well-drained soils—a region defined by its maritime influence and diurnal temperature swing between the Indian Ocean and inland valleys. The vineyard sites sit at moderate elevation, where cool nights extend ripening and preserve natural acidity in the fruit.
Winemaking centers on barrel fermentation in French oak, with extended lees contact building textural complexity and subtle oak integration. The Reserve designation signals selection from the producer's finest parcels and a commitment to aging before release, allowing primary fruit to marry with oak-derived compounds.
This expression balances Margaret River's ripe stone-fruit character with the structural precision that cool-climate Chardonnay demands. The wine drinks with immediate approachability yet carries sufficient acidity and oak framework to develop further in bottle over the next 5–7 years.
Details
- Country
- Australia
- Region
- Western Australia
- Subregion
- Margaret River
- Variety
- Chardonnay
- Vintage
- 2021
- Bottle size
- 750 ml
Taste profile
- Body
- Medium-Full
- Acidity
- Medium-High
- Sweetness
- Dry
Pairs well with
- Shellfish & crustaceans
- Roast poultry & chicken
- Soft & creamy cheese
- Grilled & roasted fish
- Creamy pasta & risotto
Sommelier’s pick: Butter-poached lobster with lemon beurre blanc · Roasted chicken with sage and cream sauce · Seared scallops with brown butter and capers
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