The Xanadu team, led by Glenn Goodall, celebrated after taking home four Trophies from the 2019 Langton’s Margaret River Wine Show, including Most Successful Exhibitor and Trophy for White Wine of Show, Best Chardonnay and Best Single Vineyard White for the 2017 Xanadu Reserve Chardonnay.
Three Trophies for Wine of Show, Red Wine of Show and Best Cabernet Sauvignon went to the winemaker Heather Fraser’s 2018 Ringbolt Cabernet Sauvignon, from premium grape growers in the Cowaramup area of the Margaret River wine region.
The 2019 Langton’s Margaret River Wine Show attracted 118 exhibitors and 734 entries to the 18th Margaret River Wine Show, with judging at Ramada Resort Dunsborough and the Wine Show Gala Dinner at Leeuwin Estate.
Chair of Judges, David Brooks led the team of 20 judges and associate judges who awarded 455 medals; 57 Gold, 111 Silver and 287 Bronze.
Brooks said “The 2019 Margaret River Wine Show results show the strength of the outstanding 2018 vintage beginning to flex its muscles. Chardonnay brackets from both the 2017 and 2018 vintages were both world class with the top wines showing pedigree, diversity of style and a regional typicity that spoke clearly of their Margaret River roots.
Rosé wines from the region continued their run of fine form and wonderful wines came to the top in the white blends, Sauvignon Blanc/Semillon classes and the alternative varieties of Chenin Blanc and Fiano impressed. In the reds, Malbec continues to show that in the right hands it excels in Margaret River and 2018 Shiraz showed that it is a force to be reckoned with.
2017 Cabernet Sauvignon wines continued to impress and the 2018 red wines that are currently in bottle floored the judges with the fruit purity, depth and sense of place. Ultimately, the trophy for Best Red Wine and indeed, Best Wine of Show went to a wine from this much anticipated vintage, the 2018 Ringbolt Cabernet Sauvignon, a wine which displayed gorgeous fruit depth, pitch-perfect tannins and an inherent drinkability straight out of the gate along with the potential to improve with time in the cellar.”