Wines By Moss Wood

A base of Cabernet Sauvignon with smaller components of Petit Verdot, Malbec or Merlot. As the vineyards that supply these grapes have matured, the yields of the different varieties have varied and so the percentages in the finished wines have also changed. The makeup of the vineyard is important in resolving two key issues, seasonal variations, dictated by mother nature and style, controlled by winemakers. Cabernet produces the best wine, but the other Bordeaux varietals can play an important role in maximising quality of the finished wine.

$3699each

$441DOZEN

EACH

DOZEN

Fruit is sourced from the Montgomery Brothers Vineyard at Ellensbrook, the Glenmore and Bantry Bay Vineyard at Yallingup. All fruit was hand picked and then de-stemmed into open and static fermenters. Open ferments were hand plunged three times per day while static ferments were gently pumped over twice daily and then hand plunged twice daily towards the end. Maximum temperatures were set at 32°C. Batches were left on skins for a range of times. Pressing times are based on tasting, the emphasis is on the preservation of good fruit characters. After pressing, all batches are racked to French oak barriques, limiting the use of new oak so as not to dominate the fruit aromas. Alcohol 14.0%

Youthful, deep blood plum red colour, in bright condition. Perfumed and lifted nose showing mulberry, raspberry, red currant and complex notes of cedar and pouch tobacco. The pretty fruit aromas are further complemented by spicy, perfumed chalky oak characters. Full body and sweet round flavours of cherry and other dark fruits, as well as melted chocolate, make the wine instantly appealing and easy to drink and is further complemented by well balanced tannins. The texture is luscious, malt biscuit and spicy oak flavours complete a palate of great balance and length. It is the intention that Amy's be enjoyed young, vinification is designed to preserve the best possible fruit characters on the nose and palate.

Moss Wood Amys Cabernet Sauvignon 2009

Margaret River

One of the more profound Margaret River constructs of the complex Bordeaux blend, a cépage of Cabernet, Petit Verdot and Malbec. Combines the blueberry and blackcurrant fruit characters of Yallingup with violets and redcurrant from Cowaramup, generous fruit depth with soft oak influence providing a toasty, spicy background.

$2999each

$357DOZEN

EACH

DOZEN

Bunches are destemmed into open fermenters and the juices seeded with pure yeast culture. Temperatures kept to a maximum of 30°C and ferments hand plunged up to four times daily. As each batch reaches dryness it is tasted daily for tannin balance and pressed when the optimum has been reached. Skin contact ensues for a period of ten to fifteen days.Wines are racked to tank and allowed to settle before being racked off gross lees and seeded for malolactic. Upon completion all batches are racked, assembled and returned to barrel. After fifteen months maturation in a selection of new and seasoned French oaks, the wine is treated to a light skim milk fining, sterile filtered and bottled.

Youthful, deep brick red, in bright condition. Displays the classic ripe fruit aromas of each variety in the cépage. Cabernet Sauvignon shows blueberry and cedar, Petit Verdot is dark jube and confectionery, Malbec contributes ripe plum and earth. They combine with a very light oak background to exude a perfumed, lifted nose, juicy, sweet red and dark fruit flavours. Underneath are firm tannins, running right along the palate to a suitably balanced finish. Full body and sweet round flavours of cherry and other dark fruits, as well as melted chocolate, make the wine instantly appealing and easy to drink. The texture is luscious as malt biscuit and spicy oak flavours arise on the finish to complete a palate of balance and great length.

Moss Wood Cabernet Sauvignon 2010

Margaret River

Exceptional Langtons Classification. Moss Wood includes portions of Cabernet Franc for its cherry and Petit Verdot which contributes bright berry perfumes and a firmer structure. Moss Wood's Cabernet Franc shows less leafiness than Cabernet and can be picked earlier, when the fruit shows ripe berry flavour, similar to summer pudding. Further ripening tends to produce dark plum notes. While still slightly green, Moss Wood's Petit Verdot has an herbal note, more coriander than leaf, an ethereal, aromatic lift, redolent of violets and sweet berries.

$8999each

$1077DOZEN

EACH

DOZEN

Cabernet Sauvignon has rich red currant notes, the Petit Verdot adds confection, Cabernet Franc is all cherries and summer pudding. Fruit is destemmed into open fermenters, seeded with a pure yeast culture and vinified at temperatures up to 29°C. Extraction of colour and flavour is by hand plunging thrice daily. Following ten to nineteen days of skin contact, each batch is drained and pressed as the correct tannin balance is achieved. Components are treated to full malolactic in fermenters then racked into a mix of new and seasoned 225 litre French oak barrels. Assembled in January the following year, the finished wine is returned to oak for twelve months, racked back into barrel before bottling in October.

Deep brick red hue. Showing violets, blueberry and red currants, enhanced by background tar, leather and chocolate, spice and toasty oak. Palate shows classic Moss Wood fruit flavours of red currant and mulberry, an initial rich, sweet front and middle. The acidity provides good lift, making the flavours bright. Fine tannin impact, the phenolics are concentrated and build mouthfeel without affecting texture, such that the wine is smooth and long. On the finish, oak provides toasty, coffee bean flavours and some tannin for gentle grip.

Moss Wood Cabernet Sauvignon 2002

Margaret River

Growing season 2002 was very mild, translating into a Moss Wood Cabernet of firm acids and goodly tannins, balanced by generous fruit characters which belie the cool nature of the season. Supportive grape and oak tannins are a feature, giving weight and structure to the middle and back palate. The lasting finish is soft and spicy with smoky oak flavours.

$13999each

$1677DOZEN

EACH

DOZEN

Bunches were destemmed into fermenters without crushing the grapes. Fermentation was activated by pure yeast culture and took place at warm temperatures up to 32°C. Each fermentation vat was hand plunged four times daily and left on skins for a fortnight. The batches were pressed and placed into an equal proportion of new and seasoned French oak barrels for two years with all the pressings included in the finished wine. At the beginning of July 2004, it was racked into tank for assemblage and filtered, unfined, before being bottled in August 2004 and rested for a year before release. There are such small amounts of Cabernet Franc and Petit Verdot included, as they add some pleasant complexity. Alcohol 14.5%


Deep, brick red colour. Fresh berry fruit aromas, raspberry, mulberry and red currant combine with cherry, spicy oak, cedar and leaf overtones. There are hints of coffee bean, chocolate and eucalypt. The theme of lively fruit characters continue on the palate as berry flavours combine with the full to medium body, providing length, texture and depth.

Moss Wood Cabernet Sauvignon 2003

Margaret River

The Moss Wood team perceive a commonality between vintages 2003 and 1983. Warm years and early vintage. Perhaps the only notable difference is the inclusion of Petit Verdot and Cabernet Franc in 2003. These add lively fragrances to the nose and additional length and structure to the palate.

$13999each

$1677DOZEN

EACH

DOZEN

Grapes are destemmed and conveyed into open fermenters for seeding with select yeasts. Temperatures were maintained at around 30°C and the tanks plunged four times daily. The wine was left on skins for a fortnight and tasted daily to monitor the progress. Each batch was pressed when the finest tannin and fruit balance had been achieved. The wine was then transferred to barrels for malolactic, after which it was racked, adjusted and returned to barrel for aging. All the barriques used were French, half of them new, predominately from Tonnellerie Remond in Burgundy. At the end of the first year, batches were tasted, assembled and the finished wine returned to barrel for a second year of aging. Alcohol 14.5%


Deep, brick red colour. Primary fruit aromas of mulberry, red currants and lifted violets. In the background there are complexities of dark chocolate, coffee bean, earth and cedar. The palate has generous dark fruit flavours, showing great length and breadth, combined with the classic Moss Wood balance, richness underpinned by rounded tannins. Cedar, chocolate and charry, spicy oak on the finish.

Moss Wood Cabernet Sauvignon 2008

Margaret River

Exceptional Langtons Classification. Moss Wood are endowed with the most splendid vineyards. Each block has particular traits which come together in the final assemblage to construct the definitive Moss Wood style. The youthful generosity of this rich cépage of Cabernet Sauvignon, Franc and Petit Verdot is very appealing and there will be a temptation to consume it young. To satisfy their curiosity, the Moss Wood team sampled a bottle of 1980 and are delighted to report that at thirty one years of age, it's in great shape, still retaining some primary notes.

$9999each

$1197DOZEN

EACH

DOZEN

There are five different Cabernet vineyards at Moss Wood, every section of each is picked separately as it comes into maturity. The blocks are literally only metres apart but there are sufficient differences in soil, aspect and altitude for them to show unique flavours. All grapes are hand picked and destemmed into open fermenters. The must is seeded with a pure yeast culture and vinified to a maximum of 28°C. Each batch is hand plunged up to four times daily and remains on skins up to eighteen days until the finest balance is achieved. After pressing and settling, the wines are racked to barrel for malolactic, followed by a further racking, adjustment and maturation in a selection of 225 litres French oak barriques.

Deep brick red, in bright condition. Mulberry and red currant aromas are given significant lift by pretty notes that can be traced back to the early autumn. Cabernet's rose-like and pomegranate scents are not often retained but in this wine they help the nose fill the glass. In the background Moss Wood rmaintains it's characteristic dark chocolate, earth and leather complexities as well as spicy, toasty oak. Palate expresses the warmer, early phase of the season. A classic Moss Wood Cabernet with fully ripened fruit flavours of mulberry and raspberry, generous and long. These sit over a seamless palate, good acidity and balanced, fine grained tannin. The finish lingers on a note of lengthy tannins and fine oak.

Moss Wood Cabernet Sauvignon 2009

Margaret River

Moss Wood was destined from it's very genesis to be one of the Margaret River's great Cabernet Sauvignon. Excellence is the estate's raison d'etre, all decisions made in the vineyard or at the winery are based on the effect they will ultimately have on the wine. Experimentation in the vineyard has been matched in the vinification and Moss Wood has undergone subtle refinements from year to year. The wines are given longer skin contact time during fermentation, whilst the backbone of Cabernet is enhanced by small amounts of Cabernet Franc and Petit Verdot.

$8999each

$1077DOZEN

EACH

DOZEN

Cabernet Sauvignon, Franc and Petit Verdot are de-stemmed into small, open fermenters, seeded with a pure yeast culture and hand plunged three times daily. The temperature is controlled to a maximum of 28°C and each batch is tasted twice per day for off characters, colour extraction and tannin balance. Once it becomes apparent the tannin balance is no longer improving, the batches are drained off skins and pressed, followed by a settling and racked off gross lees into barrel for malolactic. The components are racked, returned to barrel and racked again before assembling into the final wine. Treated to thirty months maturation in a combination of new and prior use French oak barriques. Alcohol 14.5%

Deep brick red, in bright condition. Initially the nose is slightly closed, presenting a complex combination of red currant, leather and tar. After a few minutes breathing, the fruit aromas lift, adding mulberry and violets. In the background there's a scented oak lift of toast and black pepper spice. A classic small crop Moss Wood Cabernet, the theme of the palate is concentration and generosity. Ripe red currant flavours combine with some earthy flavours and fill the front and mid palate. These sit over full body and excellent viscosity, the product of ripe, concentrated tannins from both fruit and oak. These give the wine considerable length, leading to a finish of dusty, toasty oak.

Moss Wood Chardonnay 2011

Margaret River

Available by the case dozen only

Moss Wood include parcels of exposed grapes with no leaves, and others without leaf removal. The former is a more complex style of Chardonnay with accentuated malty and roasted nut characters while the latter tends to retain citrus, honeysuckle and peach blossom aromatics whilst looking prettier. Before assembling, there are extensive tastings to check on the choice of barrel and to compare the different levels of exposure. The results are fascinating. A grand total of just a few hundred cases are made, Moss Wood Chardonnay is always beaut.

$5999each

$717DOZEN

EACH

DOZEN

Chardonnay is hand picked and whole bunch pressed. The free run juice and pressings are kept separate, both batches are cold settled, the pressing are fined to remove excess phenolics. After cold settling the clear juices are racked to fermenters and inoculated with pure yeast culture. After twenty four hours, the ferments are racked to French oak barrels until completion to dryness. The barrels are racked to tank, then back to oak and seeded for partial malolactic. Components are returned to tank for the first assemblage before returned again to oak. After a year, the barrels are reassembled and stabilized for bottling.

Medium straw hue. Lifted and complex nose showing the full array of Chardonnay aromas, nectarine and blossoms, marmalade and limes. The complexity derived from long term barrel aging adds malt, roast nut, toast and cinnamon notes. The front palate shows generous ripe fruits, full body and smooth texture. Generous peach, marmalade and roast almond flavours, sitting over a balanced astringency that builds the mouthfeel but doesn't impinge on the texture, giving a long, sweet, round feel.

Moss Wood Ribbon Vale Cabernet Merlot 2010

Margaret River

Available by the case dozen only

A key to the success of Ribbon Vale is an astute understanding of how tannins develop through skin contact and fermentation. Through tasting, the right balance between fruit, tannin and the correct time to press is struck. Merlot is a contrary beast, the goldilocks of grapes and the porridge has to be just right. The inclusion of Cabernet Franc fulfills a long time ambition to, fashion Ribbon Vale in the style of the great right bank wines of Bordeaux. Delicious drinking now, for those who prefer the plump young flavours of Medoc in its youth.

$4499each

$537DOZEN

EACH

DOZEN

Fruit is hand picked and de-stemmed into small, open fermenters. Inoculated to a pure yeast culture and vinified at a controlled temperature of up to 28°C. Each batch is hand plunged up to four times daily to ensure good extraction of colour and flavour, tested and tasted at least twice per day. As fermentation finishes, the treatment of the varieties begins to vary. When an individual batch achieves the right combination of fruit and tannin, it is drained, pressed and treated to malolactic. Parcels are settled and racked to a combination of new and seasoned French oak barriques. After a few months, barrels are sampled and the final assemblage determined. The final wine is returned to oak for two years maturation.

Deep brick red hue. Concentrated Cabernet fruit aromas of red currant, leather and cedar, complemented by fragrant notes of violets and rose. The Merlot adds mulberry and dark fruit, oak age adds complexity, charry and tarry characters. Generous red and dark fruit flavours give the wine a rich mid palate and good length. Smooth texture, displaying the exceptional balance which is the hallmark of Ribbon Vale.

Moss Wood Ribbon Vale Semillon Sauvignon 2012

Margaret River

Available by the case dozen only

For a wine that relies on lifted, zesty fruit notes as this one does, the final assembly sits very close to perfect. Ribbon Vale's fruit produces a different style to that grown at neighbouring Moss Wood. Sauvignon Blanc brings major aromaticness to the wine, the Semillon component contributes heightened flavour profiles. Ribbon Vale is vibrant and juicy, pristine and finer than most variants of the blend. Flavour builds in the glass before a finish that is refreshingly crisp with zippy acidity and an aftertaste that's long and fruitful, dry and lingering.

$2699each

$321DOZEN

EACH

DOZEN

Grapes are hand picked, de stemmed, drained and pressed. The free run and pressings are kept separate, both are chilled, settled and fined to reduce phenolics. Parcels are seeded with pure yeast culture. The Sauvignon Blanc juices are vinified at 12°C with a yeast strain which promotes lifted gooseberry character, the Semillon is treated to ferments at 18⁰C with a yeast chosen for its neutral characteristics. Sauvignon Blanc is fermented while the latter was kept at 18⁰C. Upon completion to dryness, batches are settled for a fortnight and racked off gross lees. Components are assembled, fined for protein stability and sterile filtered for bottling.


Light to medium straw hue. Lifted fruit aromas of gooseberry, passionfruit, lychee, lemon sherbet and cheddar cheese - very bright and fresh. A palate of some impact, crisp acidity, juicy lemon, passionfruit and gooseberry flavours, showing full body and very clean finish, sans astringency. Great texture, long flavours, clean and fresh without any phenolics.

Moss Wood Semillon 2011

Margaret River

Available by the case dozen only

Moss Wood enjoy the challenge of consistently producing the most substantial Semillon wine anywhere in Margaret River.

$3499each

$417DOZEN

EACH

DOZEN

Fruit is hand picked and delivered to the winery for destemming, reducing phenolics without stripping too much flavour, crushed, chilled and pressed. The free runs are settled at 12°C for two days before the clear juices are racked and seeded with pure yeast culture (V1116). The pressings fraction is fined to reduce tannin then racked and added to the main blend. Fermentations are maintained at 15°C and continue through to dryness, followed by settling on gross lees for a week. The clear wine is then racked off and fining trials are carried out. The decision was made to fine with bentonite and nothing else, for protein stability. Moss Wood is cold stabilised and sterile filtered for bottling in June. Alcohol 14.0%

Medium straw colour, with green tints. Bright condition. Fresh fruit aromas of grapefruit, apples and fig. Strong notes of pear and musk, enhanced by background notes of caramel and lanolin. Classic Moss Wood Semillon, combining crisp acidity with full body and a slight firmness of tannin on the finish. The middle palate has ripe apple, fig and pear flavours giving a generous, almost sweet feel, despite the fact the wine is completely dry.

Moss Wood is a premium wine producer located at Margaret River, highly regarded as one of Australia's best wine producing regions

A study by viticulturist, Dr John Gladstones, first drew attention to the suitability of the Margaret River region for making wine. Gladstones believed that the soil found in the area, clay subsoil covered by gravelly loam, was ideal for viticulture. He compared the Margaret River climate with that of Bordeaux, indicating that both had an average rainfall of over 1000mms and an absence of temperature extremes, because of the influence of the sea on three sides.

One of the first to be influenced by Gladstones' theory was Bill Pannell who spent six months searching the Margaret River area for ideal land for a vineyard. He chose a site at Wilyabrup and persuaded the owner, Jack Guthrie, to sub-divide his land and to sell the block, which became Moss Wood.


Bill and Sandra Pannell commenced work on the Moss Wood Vineyard in 1969 at the same time as the Hohnens were developing Cape Mentelle and just two years after Dr Tom Cullity began the first vineyard in the area at Vasse Felix. A nursery for Cabernet was established in 1969, and the next year, two hectares of Cabernet Sauvignon were planted. The first vintage took place in 1973 when 250 dozen bottles of Moss Wood Cabernet Sauvignon was made. The Moss Wood Pinot Noir was first produced in 1977 Semillon was the first white wine planted at Moss Wood because suitable cuttings of Chardonnay did not become available in Western Australia until 1976. The first crop of Semillon was harvested in 1976, although a commercial release was not possible until the next vintage. Similarly, the first vintage of Chardonnay, in 1980, was not released commercially and as the next two crops were destroyed by bad weather, the public did not see a Moss Wood Chardonnay until the 1983 vintage. In 1978, Roseworthy graduate, Keith Mugford, was employed to run the winery and in 1985 Keith and Clare Mugford purchased Moss Wood. The past decade has seen significant developments including re-trellising, in line with new developments in vine management in Australia, and the planting of Cabernet Franc, Merlot and Petit Verdot for blending with the Cabernet Sauvignon.	A belief that the quality of the wine is largely determined in the vineyard means that continual efforts are made at Moss Wood to improve viticultural techniques. This can be seen in the changeover to the Scott Henry trellising system for the Chardonnay and Pinot Noir and the adoption of the similar Te Kauwhata Two Tier system for the recently planted Cabernet Franc, Merlot and Petit Verdot. These changes have reduced the density of the foliage and exposed the grapes to more sunlight. Not only has this improved quality and crop yield but also it has made picking, pruning and spraying easier and quicker. Experimentation in the vineyard has been matched at the winery and the wines have undergone subtle refinements over the past decade. Two factors have resulted in the production of Moss Wood Cabernet Sauvignon, which are more complex and have greater finesse. The wines are given longer skin contact time during fermentation and small amounts of Cabernet Franc (5%) and Merlot (0.05%) are now included in the blend. From the 1995 vintage onwards, Petit Verdot has contributed 5% to the wine. The benchmarks for the Moss Wood style, however, remain the Cabernet Sauvignons made between 1974 and 1977.
Burgundian influences have seen new techniques used in the production of Moss Wood Pinot Noir: the addition of whole bunches of grapes to the crush, longer skin contact time during fermentation and hand and feet plunging to mix the skins while the must is fermenting. These refinements in winemaking have been responsible for an improvement in the quality and consistency of the style. Keith and Clare Mugford enjoy the challenge of consistently producing high quality wines at Moss Wood. By striving to implement appropriate viticultural and vinicultural advances, they aim to further improve their understanding of premium wine production and enable Moss Wood to maintain its position as a leading Australian winery.

WARNING Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years. The penalty exceeds $6,000
It is an offence for a person under the age of 18 years to purchase or receive liquor. The penalty exceeds $500. Victoria Licence 31952713

Blanc De Blancs Champagne Pinot Chardonnay Premium Sparkling All Rosé Wines Sparkling Red Wines Sweeter Sparkling Dessert & Botrytis Wines Fortified Wines Frontignac Muscats Port Wines Tokay & Muscadelle Bourbon & American Whisky Cognac & Fine Brandy Gins Scotch & Malt Whiskies Liqueur Rums Tequila Vodka Irish & Canadian Whiskey	Exclusively Chardonnay Premium Chardonnay Chardonnay to $20 Italianate Varietal White Riesling Semillon Rhone, Loire & Alsace Varietals Blended Sauvignon Blanc Pure Sauvignon Blancs Top Shelf White Unoaked Whites Arneis Chenin Blanc Crouchen Gewurztraminer Marsanne Pinot Gris & Grigio Riesling Semillon Verdelho White Viognier	Cabernet Franc Pure Cabernet Sauvignon Cellared and Vintage Red Dolcetto Durif Grenache Italianate Varietal Reds Malbec Medoc Blends Exclusively Merlot Mourvedre Old Vines Petit Verdot Pinot Noir Purely Cabernet Merlots Purely Cabernet Shiraz Rhone Varietal Reds Purely Shiraz Exclusively Merlot Shiraz-Viogniers Super Premium Reds Uvas Rojas Españolas	Exclusively Marlborough North Island South Island Reds N.Z Pinot Noir N.Z Sauvignon Blanc All Tasmanian New South Wales Red New South Wales White Pure Hunter Valley Riverina Fruit Pemberton & Great Southern Margaret River Reds Margaret River White Swan River, Perth Hills & Geographe Frankland River, Mt Barker, Great Southern W.A Cabernet W.A Merlot & Cab-Merlots W.A Classic Dry White W.A Shiraz W.A White Wines	Adelaide Hills Reds Adelaide Hills White Barossa Cabernet Purely Barossa Shiraz Barossa Whites Exclusively Barossa Reds Pure Clare Valley White Pure Clare Valley Red Coonawarra Whites Pure Coonawarra Reds Coonawarra Cabernet Eden Valley White Eden Valley Reds Henschke Hill of Grace Langhorne Creek McLaren Vale White Just McLaren Vale Shiraz Exclusively McLaren Reds Padthaway & Wrattonbully Penfolds Grange S.A Cabernet Shiraz Just S.A Chardonnays S.A Old Vine	Alpine & Ovens Valleys Bendigo Geelong, Bellarine, Macedon Grampians, Pyrenees & Great Western Districts Glenrowan, Rutherglen & Beechworth Heathcote King Valley Mornington Strathbogie, Nagambie Lakes & Goulburn Murray Valley Victorian Cabernet Victorian Chardy Victorian Dessert & Fortified Victorian Pinot Victorian Sauv-Blanc Victorian Shiraz Victorian Sparkling Yarra Valley Reds Yarra Valley White
ANZ Wines has no affiliation with Australia New Zealand Bank. ANZ Wines is a customer of ANZ Bank, the involvement is limited to provision of banking services Home \| Shopping Cart \| Checkout \| Conditions & Delivery \| Contact