Moss Wood 2013 Pinot Noir
Wine Facts
| Median Harvest Date: | 15/02/2013 |
| Bottled: | 25/11/2014 |
| Released: | 21/09/2015 |
| Yield: | 4.55 t/ha |
| Mean Harvest Ripeness: | 13.8° Be |
| Alcohol: | 14% |
| Vintage Rating: | 10/10 |
Tasting Notes
The final wine has a bright, medium to deep ruby colour. One thing is for sure, it absolutely says “Pinot Noir” on the nose. The fruit aromas are lifted and scented, suggesting strawberries, strawberry jam, cherry, plum and musky notes like quince jelly. Although it’s fresh it is also complex, with the background revealing some quite earthy notes like leather and soil. In addition, there are some restrained, charry oak characters.
Moss Wood 2022 Pinot Noir – Huon Hooke, The Real Review
Margaret River isn’t one of the great pinot noir regions, consequently there are very few made there. This is the best Moss Wood pinot noir I’ve tasted for many years. Youthful red-purple colour, bright and deep. There are cherry, ginger and iodine/peat aromas which are bright and fresh and fruit…
Moss Wood 2022 Pinot Noir – Erin Larkin, The Wine Advocate
The 2022 Pinot Noir leads with cherry and wild strawberry, garden mint (or is it a faint waft of eucalypt, instead?) and caper brine. In the mouth, the wine is silky and almost oily/velvety in its texture, with sweet blood orange, pink peppercorn and raspberry in the mix. This is…
Moss Wood 2022 Pinot Noir – Ken Gargett, Wine Pilot
20% of the fruit went into fermentation as whole bunches, adding in the search for texture and complexity. Maturation was for a year and a half in French oak barrels, 18% new. A pale crimson hue, the nose exhibits a slightly savoury/near rustic style with red fruits, warm earth, aniseed,…
Moss Wood 2022 Pinot Noir – Angus Hughson, Wine Pilot
This charming 2022 Margaret River Pinot Noir is expressive and radiates with cherry pit and rolling tobacco lined with spicy undertones and a generous but well integrated serve of French oak. It then takes a wild turn, with engaging gamey, earthy complexity taking charge with a supple texture and a…
Moss Wood 2022 Pinot Noir – Huon Hooke, The Real Review
Youthful red-purple colour, bright and deep. There are cherry, ginger and iodine/peat aromas which are bright and fresh and fruit driven, while the palate is excitingly intense and bright fruited, with a core of ripe fruit sweetness and assertive but nicely balanced tannin structure. The wine fills out beautifully on…
Moss Wood 2022 Pinot Noir – Wine Worth Writing About – Quality!
Clear ruby with a purple/pink hue and a floral and spiced nose of blossoms, violets, cherries and lush red berries, blood orange and Chinotto, roasted fig leaf, sweet Darjeeling tea, dried mint, vanilla, cassia, forest underbrush and a gentle charred smokiness. In the mouth, you’re met with deliciously ripe, juicy,…
Moss Wood 2022 Pinot Noir – Fergal Gleeson, Great Wine Blog
Moss Wood Pinot Noir 2022 is a delicious and accomplished wine. Lots of ‘pinotosity’ on the nose – strawberry, cherry and florals. Those red fruits flow through on the palate in what is a well balanced wine. Balance? It’s the refreshing, bright acid and fine smooth tannins that accompany the…
Moss Wood 2022 Pinot Noir – Ray Jordan, Ray Jordan Wine
Pinot in Margaret River remains an enigma. Yet when you get good years it works well. The generosity of the ’22 vintage is captured in this pretty and powerful pinot. Wild raspberry and cherry notes with a subtle spice. The palate is deeply intense but delivers a light effortless touch….
Moss Wood 2021 Pinot Noir – Jane Faulkner – James Halliday, The Wine Companion
Vibrant and lively, full of red flowers and redcurrants, black cherries and dried raspberry powder with some red lollies too. The palate is tight, a little lean, yet full of sweet fruit and puckering acidity, which does temper the slight bitter green edge to the tannins. It has an appeal….
Moss Wood 2020 Pinot Noir – Erin Larkin, The Wine Advocate
The 2020 Pinot Noir is concentrated and red fruited, with berries and garden mint. The mint character feels like a vineyard characteristic to me, as I see it so often in the wines, and it sits so well within the red fruit character of the wine, which includes red cherries,…
Vintage Notes
We had an odd start to the summer of 2013. On 30th November 2012, we had a very intense storm with strong winds and hail doing a significant amount of damage, just about identical to a similar event in the beginning of December 1996. All varieties experienced major losses, although the Pinot Noir got off lightly, being only 30% down. After this rocky start, things improved until by the last 2 days of December we reached 40⁰C. That set the theme for the rest of season, although the mercury didn’t return to quite those levels again and we had warm to hot weather all the way through to the end of February.
No surprise then picking commenced 8 days early on 13th February and ripeness of 13.7⁰ Baume was slightly above average. The fruit condition was good, with no disease or damage and flavours were excellent. Things were all in our favour.
Production Notes
All the fruit was hand-picked, sorted, destemmed and then placed in small, open tanks for fermentation. Each batch was soaked at 8⁰C for 72 hours then seeded with selected yeast strains for fermentation and hand plunged 3 times per day. After 12 days on skins the tanks were drained and pressed and after malolactic fermentation the wine was racked into barrel. All barrels were 225 litre French oak and 14% were new. After 18 months the barrels were blended together and the wine was then sterile filtered and bottled on 25th November, 2014.
Cellaring Notes
Like all good Pinot Noirs, the palate is a generous combination of red and dark fruit flavours that are bright and long and lifted, rather than heavy. Underneath this sits a firm acidity and tannin that give the wine the spine and concentration to be a good cellaring prospect. Typically, our Pinot Noir wines retain their fleshy, enjoyable fruit characters until around 10 years old and after this, the secondary characters begin to take hold. Typically this is exemplified by leathery, meaty notes that build the depth of both nose and palate. At the same time the structure begins to soften, and as the impact of tannin and acidity diminish, rounding out the palate and really improving drinkability. Full maturity will be reached well beyond 20 years.