This is a natural sweet wine style made only in years when we have a successful noble rot infection by the Botrytis cinerea fungus which causes the berries to shrivel and results in concentration of their flavours. With careful selection of yeasts and fermentation carried out in barrel, the wine is aged in wood for nearly 2 years, allowing full expression of its varietal characteristics.
Colour: Medium to deep straw colour.
Aroma: Impressive, lemon and peach aromas with marmalade and bergamot as well.
Palate: The palate has elegant, fresh oranges and peaches. A rich, viscous texture that is supported by great acid freshness. Long Finish. Its concentration and composition mean that it has the potential to improve with cellaring over at least 5 years. However, its richness and generosity make it a delicious drink, even as a young wine.
Grape Varieties: 100% Botrytis Semillon.
Aging: 2 years in 225 litre old French oak barrels
Awards: 91pts- James Suckling; 95pts – Bob Campbell, The Real Review
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.