In the case of the 2019 Chardonnay, it will need at least 10 years to develop its bottle bouquet of butter and toasty aromas, as well as showing some softening of the structure on the palate. Between 10 and 20 years of age these will gradually play a bigger role in the wine and we expect full maturity at between 20 and 25 years old.
Colour: Medium straw hue; bright condition.
Aroma: There is a strong lift of vibrant Chardonnay aromas, with peach, rock melon, nashi pear and limes combining with florals like jasmine, honeysuckle and orange rind. The light toasty oak sits nicely in the background, combining with roasted cashew nuts, caramel, crème brulee and earthy, mushroom notes.
Palate: Here we see a progression from the nose, the initial impression is one of a full-bodied wine, with good structure provided by fresh acidity and firm, but not aggressive, tannins. Generous peach, grapefruit and dried apricot flavours provide the perfect foil for the structure and there is good length, with a finish of caramel, cream cheese, earthy and toasty notes.
Grape Varieties: 100% Chardonnay
Awards: 91pts- James Suckling; 96pts – Bob Campbell, The Real Review; 94pts – Angus Hughson, Wine Pilot; 98pts – Sam Kim, Wine Orbit
History of Moss Wood Winery
Planted in 1969, Moss Wood is an important, founding estate of the Margaret River wine region, located in the northern sub–region of Wilyabrup, Western Australia. Clare & Keith Mugford, as winemakers, viticulturalists & proprietors, have been making wine & tending the vineyard at Moss Wood since 1984 & 1979, respectively.
Their exacting viticulture ensures the production of grapes of excellent quality & they have created a stable of fine wines distinguished by their consistency over each vintage & their ability to age superbly. The Moss Wood & Mugford names are synonymous with uncompromising quality.