Moss Wood 2018 Chardonnay

Wine Facts
Median Harvest Date9th March, 2018
Harvest Ripeness13.5°Be
Yield6.15 t/ha
Weather DataGrowing Season Ave Temperature - 19.44°C
Number of hours accrued between 18 and 28°C - 1195
Number of hours above 33°C - 13
Days Elapsed between Flowering and Harvest122 days
Bottled12th July, 2019
Released30th August, 2019

  • Median Harvest Date

    9th March ,2018

  • Harvest Ripeness


  • Yield

    6.15 t/ha 

  • Weather Data

    Growing season Ave Temperature - 19.44⁰C

    Number of hours accrued between 18° and 28⁰C – 1195

    Number of hours above 33⁰C – 13

  • Days Elapsed between Flowering and Harvest

    122 days

  • Bottled

    12th July, 2019

  • Released

    30th August, 2019

  • Alcohol

    14 %

WA Wine Review 2024

Ray Jordan “Moss Wood is a family-owned wine company and a pioneer of the Margaret River region. Planted in 1969, Moss Wood is an important founding estate of Margaret River. Clare and Keith Mugford, as viticulturalists, winemakers and proprietors, have been tending the vineyard and making wine at Moss Wood since 1984 and 1979, respectively.…

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Moss Wood 2018 Chardonnay – Angus Hughson, Wine

The Moss Wood property is ground zero for Cabernet Sauvignon in Margaret River being one of the first wineries to really get the local Cabernet right. Today it’s an all rounder, and particularly the Chardonnay has been starting to challenge the region’s best. It is always quite oaky and slightly old school but still a…

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Moss Wood 2018 Chardonnay – Julia Harding, Jancis Robinson

Peachy aroma that stands out from the lemon/lime of many Western Australian Chardonnays. Creamy and gentle but with excellent persistence and a depth of fresh citrus at the core. Will certainly gain in complexity. Published 29 Apr 2020 17+

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Moss Wood 2018 Chardonnay – James Halliday, The Wine Companion

Bright, light straw-green; rich and layered stone fruit (white and yellow peach), fig and balanced by citrussy acidity. Oak handling is of a higher order – as befits the wine.

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Moss Wood 2018 Chardonnay – Joe Czerwinski, The Wine Advocate Robert Parker

The 2018 Chardonnay is just a bit riper and rounder than typical here, with luscious peach and pineapple flavors. It’s full-bodied, with ample weight and richness, a plush, sexy texture and just enough acidic bite to balance out the finish. It should drink well through 2025 or so. Issue Date: 9th Jan 2020

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Moss Wood 2018 Chardonnay – Ray Jordan, The West Australian

“Beautiful Chardonnay balancing delicacy and fruit. From a fine vintage. Light fig and butterscotch notes on the nose. The palate has a bright zingy feel with lemoncurd and cumquat characters settling into a mix of brioche/light toast. Oaks integration is tops and the palate drives to a very long finish. “ Published November 26th, 2019

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Moss Wood 2018 Chardonnay – Bob Campbell, The Real Review

Robust and intense chardonnay with grapefruit, stone fruit, peach, toasted hazelnut, brioche, and spicy oak flavours. A firmly-structured wine that’s a little closed at this stage and needs a year or two to open up and fully express its restrained complexity.   Published Sept 10th 2019

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Moss Wood 2018 Chardonnay – Fergal Gleeson, The Great Wine Blog

Luxuriant and satisfying Chardonnay here from Moss Wood. Margaret River Chardonnay of this quality is a force to be reckoned with. Lashings of peach, toasty oak, wholemeal and nut flavours. But the fruit is of such quality and so bell clear it pulls all the parts together. The 2017 was voted Australia’s best Chardonnay by…

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Vintage Notes

Often our wine stories are a narrative of how we struggled against the many challenges Mother Nature threw at us before we finally triumphed, against near impossible odds, to produce a high-quality wine.  Well, with the Moss Wood 2018 Chardonnay, there will be none of that.  Quite the contrary in fact.

In reviewing the 2017/18 growing season, we were reminded of how good it was - one of those rare years when just about everything worked in our favour.  We enjoy them when they come around but often take them for granted.  For example, 1991 was very much a vintage that went by without incident.  This may sound odd but we often get a pleasant surprise when the young wines start to reveal their quality when really, there should be no surprise at all.  We hope you don’t find this boring!

Our Spring weather was near perfect.  The calendar year 2017 produced just over 10% above average rainfall, with a total of 1117mm, so the soil was nicely topped up with moisture.  However, very conveniently, the flowering period wasn’t too wet and we had regular showers but no downpours, so they did little harm to the process.  These were accompanied by temperatures that rarely dropped below 8°C, so the vines loved that as well.

Through Summer, temperatures remained moderate, so while the vines didn’t rush through their ripening, the season was roughly a week longer than average, they made steady progress and reached full maturity of both sugar and flavour with ease.  Furthermore, they experienced only 13 hours above 33°C, so there was absolutely no heat stress.  In fact, for a while we were concerned temperatures may have been a little too mild but in the end these fears were unfounded.  The vines had flowered right on their average date of 5th November and had plenty of time to get the job done.

To note how mild our Summer was, the hottest day was 14th January, when the mercury topped out at 39.1°C but apart from that, the temperature rarely went over 33°C.

We had no issues with disease or damage from pests like the birds and we cruised into the Chardonnay harvest on 7th March.  The yield of 6.15 tonnes/ha was down by roughly 10% and the ripeness was 13.5° Baume, very slightly above our average of 13.1.

Production Notes

All the fruit was hand-picked and delivered to the winery where it was whole-bunch pressed.  The must was cold settled for 48 hours then the clear juice was racked and seeded with multiple yeast strains for primary fermentation.  At approximately halfway through ferment, on 18th March, the juice was racked to wood.  All the barrels were 228 litre French oak and 56% were new.  The wine also underwent a full malolactic fermentation and once completed, all the barrels were racked, blended and adjusted in stainless steel.  The finished wine was then returned to barrel.

On 25th June 2019 all barrels were racked and blended in stainless steel and fining trials were carried out.  None of the agents offered any improvement so the wine remained unfined, apart from a bentonite addition for protein stability. To complete the process, the wine was sterile filtered and bottled on 12th July 2019.

Tasting Notes

Colour and condition:

The hue is medium to deep straw with a green tint; condition is bright.


All the features that give Moss Wood Chardonnay its distinctiveness are on display.  The fruit aromas are of peach, orange marmalade, honeysuckle and quince, plus, of course, the usual roast nuts and oat biscuits.  There is a light toasty background from the barrels and a touch of caramel and crème brulee from the malolactic fermentation.


The palate is full bodied with good acidity and tannin but this firm structure is well and truly complemented by the fruit flavours.  There is an array of peach, lime, quince and caramel that provide length and breadth and the finish shows some soft, toasty oak and just enough tannin for good cellaring.


As with all Moss Wood Chardonnays it is very attractive now and can certainly be enjoyed as a youngster.  However, it will repay patience and we recommend it be cellared for at least 10 years to allow it to show some bottle age.  Full maturity will be reached at 20 years of age.