Moss Wood 2005 Amy’s
Wine Facts
| Harvested: | 31/3/2005 |
| Bottled: | 28/7/2006 |
| Released: | 19/10/2006 |
| Alcohol: | 14.00% |
| Vintage Rating: | 10/10 |
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Tasting Notes
The wine has deep brick red colour and is in bright condition. On the nose, the Glenmore contributes its usual fruit aromas of blueberry and plum and Montgomery Brothers is all raspberries and violets. They combine to produce classic Cabernet Sauvignon aromas with a soft oak background. The themeof bright fruit characters continues on the palate, where the wine has vibrant blueberry and mulberry flavours, full body, good length and a firm tannin finish.
Moss Wood 2005 Amy’s Cabernet Sauvignon – Michael Frost – The Courier Mail
While there’s more emphasis on the rich blackcurrant and plum fruit with a touch of violet than its more famous estate sibling, this has the tannin and acid structure to cellar well over the next five years. Try it with lamb or duck. Rating: 92
Moss Wood 2005 Amy’s Cabernet Sauvignon – Peter Forrestal for The Sunday Times
Peter Forrestal for The Sunday Times “STM” Top 100 Wines – 26 November 2006. 2005 Moss Wood Amy’s Cabernet Sauvignon. By far the best example yet of Moss Wood’s cheapest cabernet. It’s fragrant, fleshy and plump with deep-cassis and dark-chocolate flavours before substantial, yet balanced, tannins. Delicious current drinking. 18.5…
Moss Wood 2005 Amy’s Cabernet Sauvignon – Best Buy Wines – Peter Forrestal from Gourmet Traveller WINE
Gourmet Traveller WINE February/March 2007 issue. By far the best vintage yet of Keith Mugford’s budget-priced red – released in 1997 as Glenmore and since 2003 as Amy’s. It’s sourced from Ian Bell’s Glenmore vineyard near Yallingup and Max Montgomery’s Wilyabrup vineyard, and made in a similar fashion to Moss…
Vintage Notes
This is the first of our 2005 Cabernet-based wines to be released and it carries the quality hallmark of the vintage. It was an excellent growing season for the variety although marred ever so slightly by some late rain. Fortunately, neither the Glenmore nor Montgomery Brothers vineyard was affected, and both produced fruit of excellent quality. Although they are relatively young, it would not be going too far to suggest that this is the best vintage either has produced.
Production Notes
When a vintage is this good, the responsibility of the winery is to get the wine safely through the production process without compromising the quality and the winemaking crew delivered. The production technique was varied slightly in that the fruit was destemmed into both open and closed fermenters. Each batch was seeded with pure yeast culture and fermentation proceeded, with plunging or gentle pumpover 3 times per day. Temperatures were set at a maximum of 30C. Pressing took place after 3 or 4 days, depending on the batch but it is important to note this wine spends less time on skins than either the Ribbon Vale or Moss Wood wines. The reason is that we seek to preserve the freshest fruit characters and are not looking for bigger and complex tannins. After pressing, the wine is racked to barrel, where it spent 14 months. Again there is a difference in style compared with its two siblings. We use only 25% new oak and less time in barrel to further retain fresh fruit notes. From barrel, the wine was racked to stainless steel and fining trials were carried out, although in the end no fining was needed. The wine was then sterile filtered and bottled on 29th July 2006.
Cellaring Notes
It is quite drinkable now with its plump fruit flavours and we encourage people to enjoy it as a youngster. However, it has the chemistry and structure to repay time in the cellar and we suggest 5 to 7 years.