Moss Wood Moss Wood Vineyard Cabernet Sauvignon, Margaret River
Moss Wood is one of the Margaret River ‘originals’ (planted 1969; first vintage 1973) and this iconic flagship wine – Langton’s Classified since 1990 – has long been Western Australia’s leading Cabernet Sauvignon. Figures from the cellarage company Wine Ark show that it consistently rates as Australia’s ‘Most Collected Cabernet’.
Moss Wood Cabernet Sauvignon is intensely perfumed and finely structured with cassis-blackcurrant aromas, hints of cedar and touches of violet. The oak and fruit are neatly balanced.
With proven ageing potential the wine develops subtle earth/demi-glace briar characters on the bouquet, and complexity and suppleness on the palate. The unirrigated and widely spaced vineyard (now 14.86-hectares) is planted on gentle north-east facing slopes with sandy loams to a gravelly red/brown loams over clay.
Typically the fruit is hand-picked, de-stemmed into open tanks and hand-plunged four times a day until completion of fermentation. At the end of vinification, the wine is allowed to macerate for around 10 to 14 days prior to pressing off into barrel. The wine is matured in 30% new and seasoned French oak barriques for 24 months.
Deep red/purple colour, with a lightly toasty bouquet featuring some smoky oak, quickly giving way to violet and blackberry aromas with a sprinkling of dried herbs; the palate intense and fresh, clean and lively, with brilliant depth of dark and red berry fruit flavours. The acidity is refreshing on the finish and the tannins are firm and upright. This seems to be a more elegant style of Moss Wood, but still concentrated, and a long-term keeper. This is a great Moss Wood Cabernet. 98 points, Real Review (4/2018).
Located three hours south of Perth, Margaret River is Western Australia’s most prestigious wine-growing region. Serious vineyard development began only in the late 1960’s following the publication of a report by John Gladstones in 1965 stating that the area had a similar climate to Pomerol or St Emilion, with low frost risk, plenty of sunshine and equable temperatures within the growing season promoting even ripening. Margaret River’s climate is warm and maritime, with some cooling influence provided by southeast trade winds. The soils derive from granitic and a gneissic rock over which laterite has formed. The region can be divided in three sub-regions: the cooler south between Yallingup and Karridale with predominantly lateritic gravelly loamy sands and sandy loams; the warm and sunnier Willyabrup in the centre with predominantly gravelly loams, but some gritty sandy loams and granitic gravels; and Margaret River in the north with similar soils, but slightly cooler temperatures. This is entirely consistent with style; the wines from Willyabrup being more generous than the highly structured wines of the north and the elegant styles of the south. Margaret River is best known for high quality Chardonnay and Sauvignon Blanc Semillon blends and top notch Cabernet Sauvignon and Bordeaux blends. Over the years, the region has established an astonishing reputation illustrating a consistency in quality and a strongly focused winemaking culture.