Xanadu
Xanadu, established in 1977 and now owned by the Rathbone family, operates 135 hectares of vineyards across Margaret River's sub-regions, focusing on Cabernet Sauvignon and Chardonnay grown in gravelly loam soils that benefit from cooling sea breezes. Under winemaker Glenn Goodall's leadership since 2006, the estate employs traditional methods including hand-harvesting, wild fermentation, and precise oak maturation while maintaining sustainable farming practices that preserve the region's distinctive character in their structured, elegant wines.
Xavier Gerard
Xavier Gerard operates a modest 3.5-hectare family domaine in Chavanay, producing approximately 1,000 cases annually of Côte-Rôtie and Condrieu from exceptional granite and schist vineyard sites across both appellations. His winemaking balances traditional methods with technical precision, employing partial stem inclusion for Syrah, limited new oak, and a hands-on approach that has successfully transformed his family's grape-growing business into a respected Northern Rhône producer.
Xavier Monnot
Domaine Xavier Monnot is a family-owned, 17-20 hectare estate in Meursault producing Chardonnay and Pinot Noir wines from premier cru and village sites across Meursault, Puligny-Montrachet, Volnay, and Pommard, where limestone-clay soils and older vines contribute distinctive mineral qualities. Xavier employs sustainable farming with minimal intervention, making traditional Burgundian wines through hands-on viticulture, barrel fermentation for whites, and vintage-specific decisions about destemming for reds, all aged 12-18 months to develop complexity while preserving freshness.
Xavier Vignon
Xavier Vignon is an independent négociant-éleveur in France's Rhône Valley who sources exceptional fruit from diverse terroirs throughout the region to craft appellation-specific and multi-vintage wines featuring traditional Rhône varieties like Grenache, Syrah, and Mourvèdre. His scientific background in chemistry and oenology informs his adaptive winemaking approach, where he personally oversees all aspects of production while employing native yeast fermentations and tailored aging protocols to achieve balanced wines that express terroir.