Reviews
Moss Wood 2017 Chardonnay – John Lewis, Newcastle Herald
Moss Wood is among my favourite Western Australian brands and one of Margaret River’s pioneers. Established in 1969 by Busselton medico Dr Bill Pannell and his wife Sandra, it has the distinction of being the region’s second vineyard after Vasse Felix – planted in 1967 by Perth cardiologist Dr Tom Cullity and now owned by the Holmes a Court family. Along with cabernet sauvignon, chardonnay is Margaret River’s premier variety and this excellent 2017 one shows why. It shines lime green-tinted lemon in the glass, entices with passionfruit aromas and beguiles with elegant nectarine front-palate flavour. Fig, citrus, brioche and vanillin oak marry on the middle palate and flinty acid refreshes at the finish. Perfect with salt and pepper squid. 5.5 stars (out of 6)
Published February 9th, 2019
Read MoreMoss Wood 2017 Amy’s – John Lewis, Newcastle Herald
What a delightful multi-faceted drop we have in this blend of cabernet sauvignon, merlot, malbec and petit verdot. It has 13.5 per cent alcohol, ruby hues and cassis and caramel aromas. Vibrant blackcurrant flavour zips in on the front palate and elements of ripe black cherries, spice, Turkish delight chocolate and savoury oak home in on the middle palate. The finish has pepperminty tannins. Try it with glazed duck with pear and rocket salad. The Amy’s label dates back to 2002 and is Clare and Keith Mugford’s tribute to the late Margaret River pioneer Amy Beers and her family who farmed and ran cattle on the Glenmore property at Yallingup from 1895. Amy’s grandson, winemaker Ian Bell, planted the Glenmore vineyard on the property in 1990.
Published February 9th, 2019
Read MoreMoss Wood Ribbon Vale 2018 Sauvignon Blanc Semillon – Fergal Gleeson, The Great Wine Blog
Moss Wood Semillon and Ribbon Vale SBS offer wine lovers access to Moss Wood quality at a lower price than the iconic reds. Despite using the same technique the Semillon is very different in style to Hunter Valley Semillon. It’s richer, textured and satisfying even in its youth. Definitely not as acid driven. That’ll be terroir then. The SBS shows great intensity and persistence. It’s steely rather than a tropical fruit riot. It sees some barrel fermentation for texture but has no impact on flavour. Two lovely wines. Two 4 star ratings.
Read MoreMoss Wood 2018 Semillon – Fergal Gleeson, The Great Wine Blog
Moss Wood Semillon and Ribbon Vale SBS offer wine lovers access to Moss Wood quality at a lower price than the iconic reds. Despite using the same technique the Semillon is very different in style to Hunter Valley Semillon. It’s richer, textured and satisfying even in its youth. Definitely not as acid driven. That’ll be terroir then. The SBS shows great intensity and persistence. It’s steely rather than a tropical fruit riot. It sees some barrel fermentation for texture but has no impact on flavour. Two lovely wines. Two 4 star ratings.
Read MoreMoss Wood 2017 Amy’s – Bob Campbell, The Real Review
“A blend of cabernet sauvignon, merlot, malbec and petit verdot. Dense, ripe, fruit-focused red with dark-fleshed plum, blackberry, dried redcurrant, wood-smoke and spicy flavours. A perfectly balanced wine with a backbone of sweet, ripe tannins.”
Published 15 January 2019
“Moss Wood’s 2017 Amy’s is a blend of cabernet sauvignon, merlot, malbec and petit verdot. A little cheaper than the merlot, it is a beautifully put together wine with an array of pleasing fruit and savoury flavours.”
Published 12 February 2019
Read MoreMoss Wood Ribbon Vale 2016 Cabernet Sauvignon – Bob Campbell, The Real Review
“Predominantly cabernet with a small amount of petit verdot and cabernet franc. Tight-knit cabernet sauvignon with blackcurrant and dark berry flavours, plus a seasoning of baked earth, cedar wood, new leather and subtle oak. Can be enjoyed now but should age well.”
Published 15 January 2019
“The 2016 Moss Wood Ribbon Vale Vineyard Cabernet Sauvignon is a heroic blend that includes a small amount of petit verdot and cabernet franc. A serious cellaring red that will reward anyone with the patience and foresight to hold it for ten years or more.”
Published 12 February 2019
Read MoreMoss Wood Ribbon Vale 2016 Merlot – Bob Campbell, The Real Review
“A blend of merlot and cabernet franc. Elegant, juicy wine with dark berry fruit, mixed spice, cedar, savoury, leather and wood polish flavours. A backbone of ripe tannins offer support and promise cellaring potential, although the wine can certainly be enjoyed now.”
Published 15 January 2019
“The 2016 Moss Wood Ribbon Vale Merlot includes a dash of cabernet franc. I often find Australian merlot a little lacklustre, but this wine is certainly an exception. It’s a deliciously juicy red that is deceptively drinkable now but promises to deliver even more complexity with bottle age.”
Published 12 February 2019
Read MoreMoss Wood Ribbon Vale 2014 Sauvignon Blanc Semillon – Gary Walsh, The Wine Front
For whatever reason, I’ve been told that Margaret River SSB/SBS is a bit of hard sell these days in retail, whereas it was a hot item a number of years ago. Admittedly, I don’t really know very much about what goes on in retail land.
Ribbon Vale is usually a reliable performer that meets expectations, should you have any. Green pea, twigs, lime and a little spice. A fuller style in the mouth that blends a gentle creaminess, herbal seasoning and tropical fruit to good effect. Acidity is clean and fresh, and the finish is pretty long and satisfying, closing with a tangy crunch.
Posted on 04 February 2015.
Read MoreMoss Wood 2013 Amy’s – Gary Walsh, The Wine Front
Red and black fruits, sage and peppermint, cocoa and spice. Medium bodied, smooth mint chocolate flavours, tannin bobbing beneath a pool of sweet fruit, spice and cocoa – presents almost like a Rioja Reserva in many respects – then a slick of tannin and fragrant oak and fruit to finish. Good.
Posted on 10 February 2015.
Read MoreMoss Wood Ribbon Vale 2012 Merlot – Campbell Mattinson, The Wine Front
Medium-bodied merlot out of Margaret River.
It’s in pretty decent form. Mulberry, gravel and mint flavours swing amiably through the palate, aided by a light dusting of milk chocolate and pencil-like oak. It turns stern through the finish, as tannin cranks into gear, but at all points it feels well balanced and well integrated. There’s an underlying sense of complexity too; it’s destined to mature well.
Posted on 20 February 2015.
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