2013 marked the 40th anniversary of Moss Wood's first vintage. Colour and condition are deep, brick-red hue in bright condition. Classic, bright mulberry and cassis fruit notes, sitting over the almost lazy generosity and complexity of Wilyabrup – cedar, leather and tar. On the palate this wine is a classic Moss Wood Cabernet Sauvignon. The fruit flavours are a combination of mulberry, cassis and dark plum, with background notes of dark chocolate and tar. The structure is firm, with bright acidity and long, round tannins, that provide good concentration and texture but allow a finish that isn’t gritty or drying, more powdery and pencil shavings.
Production Notes: After hand picking, the fruit was de-stemmed into small, open fermenters and then seeded with pure yeast cultures for primary fermentation. Extraction of colour and flavour was by hand plunging 3 times per day and skin contact was typically 2 weeks. After pressing the wine was aged in 228 litre French oak barrels for 28 months, 15% of which were new.
In December 2014 all batches were racked and the final blend was made up, consisting of 92% Cabernet Sauvignon, 4% Petit Verdot and 4% Cabernet Franc.The wine was tasted for tannin balance and concluded that fining was not necessary. It was then sterile filtered and bottled on 12th October 2015. Release date 30th May 2016.
Cellaring Notes: As far as cellaring is concerned, it is definitely a keeper. Given that the 1973 and 1974 have made it comfortably past the 40 year mark and techniques have improved over the years, this wine could be cellared for the same timeframe with confidence. That said, there is no doubting the wines generous fruit flavours make it an enjoyable early drink and can be consumed now, or, if just a little bit of bottle complexity is your thing, 10 years cellaring should be about right.