'It’s fair to say, that Moss Wood Cabernet is a very distinctive style. It always tastes like Moss Wood, which is a good thing. MB had a look at this wine also, though I’ve spent a little more time with it just now seeing what happens with a decent amount of airtime (not sure if that’s one word, or two, but looks messy as two).
Red and black berries, violets, dried mint, but also a fair amount of savoury stuff, such as leather, resin and toasty wood, almost a liquorice sort of richness too. Full-bodied, dense and chewy, fresh acidity, saline and seaweed characters, feels a bit gummy with it, and the finish is packed with dry tannin and beefy flavour, and is a little abrupt as a result. It will unfurl with bottle age, is my educated guess, but kind of growly and tense as at now.' - 94 points. Gary Walsh, The Wine Front
This is one of the more ethereal Cabernet Sauvignons we have released. It combines both freshness, with the attendant perfumes of raspberries, roses and violets, and ripeness, featuring classic blueberry and red currant aromas, all courtesy of the terrific growing season. Behind these are the typical varietal complexities produced by long term barrel age including tar, wax, cedar, chocolate, mixed spices and tobacco. They all combine to give a volume seen only in the great years.
Expectations are high after such a promising nose and the same impact is immediately evident. A series of flavours flow across the palate, including blueberry, cranberry, red currant and liquorice, almost taking us back to the future with memories of the opulence of 1976, combined with the complexity of 2005. The structure is in the well-balanced Moss Wood mode, with full body, fresh acidity and soft tannins, with a touch of toasty oak, chocolate and cloves on the finish.
We enthusiastically recommend this wine for cellaring. It has the concentration and complexity to age gracefully for decades. However, there will be a dilemma to wrestle with in the short term because the fruit generosity and balance are such that it is very drinkable now. Our best advice is for those who are keen to cellar it and enjoy older wine, it should be kept for at least 10 years and by which time it will be showing some of its complex bottle bouquet and the structure will be starting to soften. However, full maturity is unlikely to be reached before 25 years of age and it should last for several decades beyond that.
- notes from Moss Wood Wines
- Margaret River
- Cabernet Sauvignon