This vintage is right amongst our best and so we have high expectations for cellaring. The bright and generous fruit characters make it extremely consumable as a youngster but for those with patience and room in their cellar it will reward long term ageing.
It will need at least 10 years to develop the bottle-derived secondary notes of mushrooms and earth and these will gradually dominate the wine over the next decade or so. We expect full maturity at 25 years of age.
Colour: Medium ruby hue; bright condition.
Aroma: Lots of pretty fragrances – black fruit notes like sour cherries, plus strawberry jam, musk, camphor and roses. Complexity comes from mushroom and earthy notes, almost charcuterie and there is a nice toasty oak background.
Palate: This is medium to full bodied, with bright and generous strawberry and cherry fruit flavours, with rose water and mushroom notes on the finish. The acidity gives good lift and the tannins are a subtle but firm presence, adding concentration and length. On the finish there is a touch of toasty oak.
Grape Varieties: 100% Pinot Noir
Aging: 19 months in 228 litre French oak and 15% were new.
Awards: 91pts- James Suckling; 92pts – Angus Hughson, Wine Pilot; 95pts – Bob Campbell, The Real Review; 97pts – 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.