Moss Wood 1993 Chardonnay



Wine Facts

Harvested: 3/3/1993
Bottled: 24/1/1994
Released: 12/4/1994
Yield: 4.05 t/ha
Baume: 13.60
Alcohol: 14.50%
Vintage Rating: 9/10


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Moss Wood 1993 Chardonnay –, Roger Jones

Well it may not be everyone’s style, but my word what an experience, this was intense in flavour and colour, the golden hue shining out of the glass, the aromas of ripe slightly bruised Provence stone fruit glowing on the palate, there was a freshness of acidity that brought a brightness to the tasting. Published…

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Moss Wood 1993 Chardonnay – Decanter’s Wine Finder Pale gold in colour with quite a hard nutty nose. Nice tropical fruit flavours with a slight edge of salty acidity towards the finish. 3 stars

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Moss Wood 1993 Chardonnay – Huon Hooke & Mark Shield’s 94-95 Penguin Good Australian Wine Guide

Huon Hooke and Mark Shield’s 94-95 Penguin Good Australian Wine Guide said of the 1993 Moss Wood Chardonnay, ‘a deceptive wine that grows in the glass and blossoms with breathing. It’s a class act with quality French oak and some buttery overtones. The palate is impressively arid with tight structure and a big finish that goes on and on.’

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Moss Wood 1993 Chardonnay – the British magazine, Wine

The 1993 Chardonnay was awarded a silver medal at the 1994 International Wine Challenge conducted by the British magazine, Wine.

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Tasting Notes

The 1993 Moss Wood Chardonnay has a medium straw colour, peach, pineapple and quince aromas with hints of smokey oak while the palate shows rich, ripe peach, marmalade and butterscotch flavours with overtones of bready barrel-ferment characters. It is lifted by its freshness, is supple, round and full, has an attractive texture and mouthfeel, a tight structure to ensure aging and a firm, clean tannin grip on the long, dry finish.

Vintage Notes

A mild and dry growing season meant that the vines were not subjected to heat stress and carried a good sized crop easily. Moss Wood was, indeed, fortunate to miss a big hail storm in spring which devastated the crop of some of our neighbours. It is not surprising that fruit was good and ripe and the fruit potential became wine quality.

Production Notes

The wine was made according to standard practice at the winery since 1990: it is crushed and drained, then settled for 48 hours after which time the clear juice is racked off and fermented to half way mark in stainless steel and then racked to new oak. The development of secondary characters in the wine, and hence complexity, is encouraged by allowing the wine to undergo a malolactic fermentation and by aging all of it on its lees in new French oak for nine months. The primary characters, especially the natural fruitiness of the Moss Wood Chardonnay, are preserved by only allowing half to go through the malo.

Cellaring Notes

Like other Moss Wood Chardonnays, it can be cellared for up to ten years with confidence. This will enable it to develop greater complexity and concentration of flavour. Optimum drinking 2006.