Moss Wood Ribbon Vale 2019 Sauvignon Blanc Semillon
Median Harvest Date
Sauvignon Blanc – 06/03/2019
Semillon – 01/04/2019
Sauvignon Blanc 11.2 ° Be
Semillon 13° Be
Sauvignon Blanc 12.7 t/ha
Semillon 2.83 t/ha
Ripening Time from Flowering to Harvest
Sauvignon Blanc 93 days
Semillon 121 days
Moss Wood Ribbon Vale 2018 Sauvignon Blanc Semillon – Joe Czerwinski, The Wine Advocate Robert Parker
A 75-25 blend of Sauvignon Blanc and Semillon, the 2018 Ribbon Vale Vineyard Sauvignon Blanc Semillon is barrel fermented in older oak. Snow pea, nectarine and citrus notes mark the nose of this light to medium-bodied effort, finishing crisp and just a touch greenish with echos of lime zest. Maturity: Early Issue Date: 9th Jan…Read more
An exercise in complexity from start to finish, with a rainbow of flavours anchored by barrel ferment notes. Fermentation was initiated in stainless steel, then transferred to used barriques to build texture, not flavour. After a brief stay in oak the wine was sterile filtered and bottled.Read more
Very complex, fresh and convincingly vibrant blend with a lime and lemon-cream core of fruit on the palate, as well as green-mango notes. Great depth and elegance. Drink or hold.Read more
A young SBS blend showing nicely integrated barrel influence enhancing citrus, pineapple and herbal fruit aromas. In the mouth it’s richly flavoured yet very dry, with a tight backbone of acidity and a long, savoury finish. Margaret River with a slight French accent. Published: June 17th, 2019Read more
Super classy and intricately crafted, this is a blend that revels in the crystalline purity, tension and focus of bright lemon fruit and lemon grass, gracefully polished with the spice, texture and elongating effect of old barrel fermentation. Such length and tension promise decades of potential. If you love white Bordeaux, you’ll adore this –…Read more
I confess to not being a sauvignon blanc devotee – but team it with semillon and it’s a different story. Margaret River producers tick many boxes with their blends of the two varieties and this 2018 Moss Wood is straw-hued with brassy tints and brings in scents of kiwifruit and herbs. Crisp gooseberry flavor features…Read more
Moss Wood Semillon and Ribbon Vale SBS offer wine lovers access to Moss Wood quality at a lower price than the iconic reds. Despite using the same technique the Semillon is very different in style to Hunter Valley Semillon. It’s richer, textured and satisfying even in its youth. Definitely not as acid driven. That’ll be…Read more
For whatever reason, I’ve been told that Margaret River SSB/SBS is a bit of hard sell these days in retail, whereas it was a hot item a number of years ago. Admittedly, I don’t really know very much about what goes on in retail land. Ribbon Vale is usually a reliable performer that meets expectations,…Read more
Light straw-yellow colour, with a hint of nougat on the nose, as well as vanilla and nutty suggestions of barrel age. There is richness and texture, intensity and drive, with good extract and satisfying weight, as well as subtle varietal definition. It has a satisfying, juicy finish and a clean, dry aftertaste. Published 16/12/2018Read more
Its power and drive reflect the quality of the grapes from the 40yo Ribbon Vale Vineyard and the absence of oak. The flavours seem to be dominated by semillon, a thoroughly strange situation given it is the junior partner in the blend An ideal candidate for prolonged cellaring. Published 01 March 2018Read more
Some grassy, herbal and nettley aromas with guava and gooseberries ahead of lemon-driven citrus. Lots to enjoy now. The palate is smooth and fleshy, delivering a crisp, lively impression. Drink now. Screw cap. Publish Date: Tuesday, August 14, 2018Read more
IN THEIR early plantings, the Pannells couldn’t get chardonnay cuttings and in 1972 they defied the conventional wisdom favouring riesling and put in semillon. In 1976 a tiny batch of wine was oak barrel-fermented and quickly replaced from the 1977 vintage to the present by semillon made in classic Hunter Valley unoaked style.The semillon vines…Read more
Has a rapier acid thrust that is crisp lean and refreshing. It tastes of granny smith apples and white grapefruit. Look elsewhere if you like tropical fruit salad flavours in your Sauvignon. This is much svelter. There’s a nice texture courtesy of some barrel ageing. Classy effort.Read more
Fragrant powder-puff talcum aromas with no greenness. The palate is fruity and intense, bright and clean, lively and fresh with its fruitiness underlined by the subtlest trace of sweetness. Very attractive wine. 3/11/2016 Drink 2016 to 2021Read more
Smoky, toasty nutty bouquet, not varietal but seems dominated by barrel derived nuances. There are malt and almond-like notes too. The palate is light and straightforward with bright acidity. The wine has good intensity even if it’s slightly tart and grippy. Give it some time, and food. Drink 2018 to 2025 Published December 21st, 2018Read more
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2019’s growing season was a tricky one. The Spring was quite wet, flowering conditions were cool and drizzly, resulting in below average yields, and the relatively mild summer meant a delayed harvest.
Couple this with very high bird pressure during ripening and you have a season that kept everyone on their toes. Nevertheless, the mild summer meant that ripening was relatively slow and both the Sauvignon Blanc and Semillon retained beautiful vibrancy and freshness. Harvest for both varieties didn’t begin until March, with the Sauvignon Blanc’s median harvest date on March 6th, and Semillon’s on April 1st.
The blend is 91% Sauvignon Blanc, 9% Semillon.
The Sauvignon Blanc component was hand harvested, destemmed, crushed, chilled and allowed skin-contact inside the press for a period of one hour in order to promote the tropical fruit notes derived during the fermentation process.
The juice was then cold settled for 48 hours, with the clear juice racked to stainless steel for the onset of fermentation using multiple yeast strains. Fermentation continued in seasoned French oak barriques until dryness, with the aim of developing texture rather than oak character.
The Semillon component was hand harvested, whole bunch pressed and cold settled for 48 hours.
The clear juice was then racked to stainless steel, with the inclusion of a small percentage of grape solids to aid the creation of added complexity in the finished wine.
The juice was then seeded with multiple yeast strains, and fermentation was completed in seasoned French oak barriques to promote texture.
Both components were racked and blended at the end May 2019, and returned to barrel on yeast lees until December 2019, giving the wine a total of 8 months in oak.
At the end of oak maturation, the wine was racked, fined with Isinglass for tannin balance and bentonite for heat stability and then cold stabilised.
Finally, it was sterile filtered and bottled in January 24th, 2020.
Colour and condition:
Clear and bright, pale straw with lime green hue.
Fresh, zippy aromas of minerality, sherbet, citrus, green apple, grapefruit, lemon curd, passionfruit, pear, leaf, cut grass with hints of subtle tropical notes of pineapple, lychee, guava and citrus blossom with a very understated hint of oak.
Crisp and clean lemon, grapefruit, lime and grassy notes.
Lively lemon zest characters, generous fruit sweetness with lemon sherbet, nashi pear, lemon tart and a nice fig character continue with rich toffee-like sweetness on the mid-palate and subtle overtones of oak.
The initially linear acidity is followed by a rounded richness and acidity that carries all the way though the wine, finishing with some creaminess of texture, from barrel fermentation, coupled with nice powder-like phenolics.
To enjoy the freshness of this wine we recommend it be consumed in around the 3 years post its vintage. However, with the many complexities derived throughout the winemaking process (including oak ageing, lees, fruit profile) and good chemistry it should also develop interesting bottle age-derived characters with cellaring for up to 5 years, perhaps even beyond.