Moss Wood 2003 Semillon

Label_Moss_Wood_Semillon_2003

Wine Facts

Harvested: 10/3/2003
Bottled: 14/8/2003
Released: 15/10/2003
Baume: 12.90
Alcohol: 14.00%
Vintage Rating:  9/10

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Tasting Notes

The wine has a medium straw colour, with green tints.   On the nose it displays an interesting combination of primary Semillon fruit aromas, with complex notes from lees stirring.  The fine to medium weight palate is fresh and crisp, with lively citrus fruit flavours supported by lifted acidity The flavours are quite long and then the wine finishes with soft tannin. The fruit characters are lemon, grapefruit and green apple combined with fig, and the complex notes are reminiscent of dough and toast, which give the impression the wine has been in oak, even though it hasn't.

Review: Ray Jordan review from The West Australian Fresh 18 March 2004. Beautiful fragrant lemon scents merge with a faint smoky mineral background. Little traces of herbal character add to the complexity on the nose and palate. This is a fresh and vibrant wine with stacks of typical flavour that runs deep and long. Will continue to improve in the bottle. 90/100. Drink: Now to 2012.  Food: Scallops with chilli and coriander.***1/2.

Review: WINESTATE September/October 2004 4 Star Rating - Crisp green-apple characters on the nose, with a flinty, talcum powder edge.  Obvious sweetness on the mid-palate but the tight, zesty mineral acid takes care of it.

Review: Tony Hall from Australian Vignerons - September/October 2004

 

Vintage Notes

After a very good growing season, our only disappointment with this wine was the lack of volume, with yields in the "Old Block" down by 36%.  Fortunately, this seems to have resulted in greater concentration in the finished product.

 

Production Notes

Production techniques were typical for the Semillon.  The grapes were hand picked and delivered to the winery, where they were de-stemmed, chilled and pumped into the press.  Free run juice and pressings were extracted, then combined and settled for 48 hours.  After settling, the clear juice was racked and seeded with pure yeast culture.  Once fermentation commenced, it was maintained at 18C and the lees were stirred once per day.  The lees stirring continued for 6 weeks after fermentation finished and then the wine was fined, filtered and bottled in August 2003.

 

Cellaring Notes

It is a very attractive drink and most people will choose to consume it while it is still young and fresh.  However, those who have the patience and the space to cellar the wine will be rewarded because it should age well in bottle for at least another 15 years.

In general the Semillon shows fresh, fruity and lively characters up to 3 years of age. It tends to go into a sleepy dull stage between the age 3 - 5 years.  Between 5 - 6 years it should start to pick up rich, honey, toasty characters.  These characters are usually at their peak between 10 - 15 years and will remain enjoyable until at least 20 years old.