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Despite a cool 2019 growing season in Margaret River, Moss Wood were able to still achieve excellent ripeness and complexity it what they are touting as one of their best Cabernets in decades.

As always at Moss Wood, the fruit was hand-picked and delivered to the winery where it was sorted and destemmed into small open tanks. Each was seeded for primary fermentation with multiple yeast strains and hand-plunged, 3 times per day. Temperatures were controlled to 32°C.

After 15 days on skins the wine was drained and pressed to stainless steel tank, where it completed malolactic fermentation.

In May 2019 the various batches were racked to French oak barriques, of which 15% were new.

In October 2021, all barrels racked and blended in stainless steel and fining trials were carried out to assess tannin balance. None of the treatments improved the wine, so it remained unfined. It was then sterile filtered and bottled on 2^nd November 2021.

On the nose, Immediate impression is of ripe blue and black fruits combining blueberry, black currant, liqueur cherries and red currant and just a touch of violet-like floral and musk notes. 

Dark fruits are also strong on the palate where there are concentrated black currant, blueberry, licorice flavours, or perhaps plum pudding and probably a result of the tiny morsel of Petit Verdot, combine with a full body to balance a firm acidity and tannin. The finish combines a both soft toasty oak and Cabernet’s classic, tar and cedar notes.

There is no doubt the 2019 vintage sits right near the top of the Moss Wood quality tree and we have high expectations for its cellaring.