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The Moss Wood property, at Wilyabrup in Margaret River, was purchased by Dr. Bill and Sandra Pannell in 1969. A nursery of cabernet sauvignon was planted in the same year, before the establishment of the original vineyard (now known as the “Old Block) in 1970. It is one of the choicest and most beautiful vineyard sites in Australia. When the first vintage took place in 1973, only 250 dozen bottles of wine were made. In 1978 Keith Mugford, a young Roseworthy winemaking graduate joined Moss Wood as a winemaker. By 1985 Keith and his new wife, Clare had assumed full ownership. Moss Wood Cabernet Sauvignon, with its distinct character and voice of place, has since become one of Australia’s most fabled wines with a huge reputation for aging gracefully in the cellar. Gorgeous, earlier-drinking Cabernet blend from Moss Wood. Pure and graceful style with plenty of structure to elevate this above the simple drinker.
Steak, venison stew, prime rib roast beef, roasted lamb and duck.
There is good volume and lift, with an array of aromas expected from this blend, with all varieties making their presence felt. Cabernet Sauvignon dominates, so its blueberries and violets are clear, while Petit Verdot brings its dark berry and jubes, Merlot supporting with black currant and Malbec providing red fruit, almost watermelon-like and some white pepper spice. The complex notes typical of a Cabernet blend fill out the background with cedar and tobacco and despite being aged in exclusively old barrels some soft oak as well.
As expected from the nose, the red and dark fruits dominate and fill the mouth, giving the wine tremendous length. They sit over a firm but balanced structure, with acidity that is lifted, ensuring the fruit flavours are lively, full body gives good density and mouthfeel and on the finish, the tannins provide an astringency that doesn’t disrupt, being smooth with no furry or bitter edges.
