Moss Wood Cabernet Sauvignon 2021

Description

The 2021 Moss Wood Cabernet Sauvignon evokes the winery’s heritage. Inspired by their celebrated 1975 vintage, this cooler year crafted a wine of remarkable elegance and depth. All the fruit was hand-picked and delivered to the winery, where it was sorted, destemmed and placed into small, open fermenters for fermentation. Skin contact time varied a little between batches, with pressing done after 13 to 16 days. Malolactic fermentation was carried out in stainless steel and once completed all batches were racked to wood. The barrels were 228 litre French oak and 16% were new. While enjoyable now, the 2021 Moss Wood truly blossoms with cellaring. The winery recommends a minimum of 10 years for its complexity to fully develop, with a peak drinking window extending beyond 20 years. For those who appreciate a classic Cabernet Sauvignon with finesse and the potential to age gracefully, this Moss Wood is a treasure waiting to be uncorked. Maker: Moss Wood, founded in 1969, is one of the pioneering estates of the Margaret River wine region, located in the renowned Wilyabrup sub-region of Western Australia. Clare and Keith Mugford have been the heart of Moss Wood since the 1980s, with Clare overseeing winemaking and Keith tending to the vineyard. Their commitment to exacting viticulture and non-invasive winemaking practices has resulted in a collection of wines consistently recognised for their quality, elegance, and remarkable aging potential. With a focus on producing wines that express the distinct characteristics of their vineyards, Moss Wood has built a reputation for creating world-class wines, particularly Cabernet Sauvignon, Chardonnay, and Pinot Noir, all of which showcase incredible depth, complexity, and longevity. The philosophy at Moss Wood is centered on the belief that wine quality begins in the vineyard. Clare and Keith continuously reassess their viticultural techniques, embracing both current research and innovative practices to refine their approach. From soil conservation to trellising and pruning techniques, the duo’s work in the vineyard is ever-evolving to ensure the best fruit possible. Their philosophy also extends to the cellar, where winemaking is marked by precision and care, with minimal intervention, allowing the natural expression of each vintage to shine. This hands-on, science-driven approach has allowed Moss Wood to remain at the forefront of Australian winemaking, earning the estate its place among the “Exceptional” wineries in Langton’s Classification. Vineyard: Mother Nature was in a relatively benign mood in 2021. Temperatures were mild but not too cold and flowering extended for 5 weeks, during which we received 12 days of rain, when a total of 89mm fell and only 6 days when the temperature dropped below 8°C. All quite conducive to good fruit set, although yields were down slightly. No damaging storms bringing strong wind or hail and no frost problems. It also meant the flowering dates for all the Cabernet varieties were just about spot on average. Mild conditions prevailed through the summer, so ripening progressed slowly and it became clear we were going to have a late season. Despite the mild temperatures, Cabernet Sauvignon had sufficient time on the vines to achieve full ripeness courtesy of earlier flowering. Wine Style/Cuvee: All the fruit was hand-picked and delivered to the winery, where it was sorted, destemmed and placed into small, open fermenters for fermentation. Skin contact time varied a little between batches, with pressing done after 13 to 16 days. Malolactic fermentation was carried out in stainless steel and once completed all batches were racked to wood. The barrels were 228 litre French oak and 16% were new. Tasting: NOSE – Perfumed, Musk, Nutmeg & Clove Spices An intense array of primary fruit notes, including blueberries, raspberries, red currant, mulberry, plum and musk, as well as a touch of nutmeg, cinnamon and clove spices. Cabernet Sauvignon’s classic floral note of violets adds volume. The complexities in the background include cedar, tobacco and tar, the cigar box” combination, plus some light toasty oak. PALATE – Mulberry, Medium, Svelte The theme of the red and dark fruits continues, with black currant, cherry, blueberry, mulberry and dark jube flavours filling the mouth. They sit over a medium to full body, with bright acidity and soft, well integrated, svelte, almost chocolate-like, tannin. Finish – Cedar, Toast, Anise The wine is long and finishes with cedar and toasty oak, with perhaps a touch of star anise. One of Australia’s great cabernets. This from a cooler season highlights and accentuates the typical bright red fruits and blue fruit mix, especially on the nose. It’s