“Intense chardonnay with citrus, grapefruit, gun flint, toast and nutty oak flavours undershot with vibrant acidity. The wine is a little closed right now and will clearly benefit from bottle development although it can certainly be appreciated. A classy chardonnay.”
Moss Wood 2015 Chardonnay – Bob Campbell, therealreview.com
“95+ Points Deep garnet-colored with a hint of purple, the 2010 Cabernet Sauvignon presents pronounced cassis, warm blackberry and spiced plum aromas with hints of dried mint, lavender, violets, cigar boxes and Chinese five spice. Medium to full-bodied with great poise and expression even at this primary, youthful stage, it has a firm level of fine-grained tannis and a lively backbone of acid through the finish with great length and depth.”
2010 Moss Wood Cabernet Sauvignon – Lisa Perotti Brown – eRobertParker.com #208 Aug 2013
Another cracking merlot from this now very mature vineyard acquired by Moss Wood a few years ago. This has presence and poise, and shows a structure you often don’t see in Aussie merlots. Firmish tannins with a minerally thread through the smooth, silky fruit. Beautiful oak judgment completes this classy merlot. 96/100 (Best drinking: Now to 2027. Alc: 14%)
The colour is deep and there are blackberry and dark-olive aromas with a patina of toasty oak, while the palate is medium to full-bodied with good intensity of red and blue fruits, spices and the barest herbal note. Good richness and fleshy extract. It really satisfies. (Screwcap)
Ageing: drink now to 12 years
Food: drink with thin grilled wagyu steak, with soy sauce and wasabi
Ranked #3 of 39 2014 Merlot tasted from Australia
This exquisite wine from Margaret River is as close to perfect as any Margaret River has produced – and it gets my highest-ever score.
Wilyabrup is a warmer district, famous for its cabernet, so tends to produce a bigger style of chardonnay. This is somewhat old-fashioned and shows plenty of oak and malolactic (butter; butterscotch) characters, full-body and forward-development in its medium yellow colour and rich palate. There are honey, butterscotch and toasty oak aromas and flavours. It has a broad, bulky palate with richness and grip. It’s what winemakers call a more ‘worked’ style, thanks to malolactic, a high proportion of new oak (nearly 50%) and what seems like an oxidative approach to winemaking and maturation.
This style goes well with hearty food, such as richly-sauced roast chicken or chicken satays.
A SUMPTUOUS CABERNET
This Moss Wood 2014 Cabernet Sauvignon comes from a superb Margaret River vintage, has 14 per cent alcohol, deep purple hues and scents of cassis and violets.The front palate has sumptuous blackcurrant flavour, the middle palate adds ripe mulberry, Turkish delight chocolate, mint and cedary oak and the finish shows leathery tannins.
DRINK WITH: fillet mignon.
AGEING: 15 years.
The colour is deep and there are blackberry and dark-olive aromas with a patina of toasty oak, while the palate is medium-full bodied with good intensity of red and blue fruits, spices and the barest herbal note. Good richness and fleshy extract. It really satisfies. It’s not in retail just yet, but the 2013 is also very good.
Ageing? Drink now to 12 years. Food idea Thin grilled wagyu steak with soy sauce and wasabi.
Moss Wood recently celebrated the 40th anniversary of their first cabernet vintage with the release of 2013 Moss Wood Cabernet Sauvignon. We spoke to owners and winemakers Keith and Clare Mugford about the past, present and future of their winery.
A blend of cabernet merlot malbec and petit verdot that just might be the best yet under this sub-brand. Generous and supple.
“A Guide to Australia’s Best Semillons”
Winemaker Keith Mugford ferments in stainless steel and bottles early to enshrine the fresh quince, honeysuckle and pink grapefruit aromas of this semillon. Its lanolin-like texture and lemon pith flavours are just right to pair with baked snapper
Impressively rich, creamy-textured Chardonnay with quite intense and tantalisingly complex fruit and savoury flavours including citrus, white peach, brioche and bran biscuit characters. Powerful wine with an impeccable pedigree 17/4/2014
Rich, oaky and quite concentrated Chardonnay, with sweet fruit restrained by gently spiky tannins. Peach, quince, sizzled butter, brioche and plenty of nutty oak. A bold, flavoursome wine that promises to develop well 18/1/2016
Putty and real interest on the nose – super clean but not technical. Very precise with a streak of lime and some blossom. Youthful but already (almost) approachable. Super crisp.
Keith Mugford is another keen fan of screw-caps. The wine has a richness and intensity with complex aromas and flavours of lemon, herbs, nuts and minerals. It’s full-bodied and hard to ignore. Food: pan-fried chicken breast with grapes.
Delicate herbaceous aroma, some green pea and grapefruit. Dry, chalky texture and subtle herbaceous flavours on the palate. Cool climate but not excessively green. Long and delicious in a very specific WA style.
Delicate on the nose and not ridiculously priced. Sweet start but with good fruity core too. A very graceful and gracious Semillon – no tartness. No excess oak. Beautifully managed. GV
An old favourite. Spreads across the palate. Textbook lanolin and lemon oil that is Semillon. Very well done. Beginning, middle and end to this wine.
Lemon, lime, grapefruit rind and curd that we see across Australia, but grassy and with a rounder palate. Good sappy grassy length.