Chardonnay Margaret River Western Australia
Moss Wood include parcels of exposed grapes with no leaves, 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 each year, Moss Wood Chardonnay is always beaut.
Chardonnay is hand picked and whole bunch pressed, the free run juice and pressings are kept separate, cold settled for a couple of days and fined to remove excess phenolics. Batches are transferred to fermenters, a small percentage of lighter settling solids is included, warmed and inoculated with pure yeast cultures. After a day of activity, the ferments are racked to a selection of seasoned and new 225 litre French oak barriques, vinified to dryness, assembled and treated to full malolactic. The winery air conditioning system is adjusted to keep ferments at lower temperatures between 8⁰C and 20⁰C. A total of twenty months in oak is followed by bentonite fining and sterile filtration.
Medium straw hue. Lifted and complex, nectarine and blossoms, lemon marmalade and lime, long term barrel aging adds malt, roast nut and cinnamon notes. The front palate shows generous ripe fruits, full body and smooth texture. Generous peach, marmalade and roast almond flavours, a balanced astringency that builds the mouthfeel but doesn't impinge on the texture, giving a long, sweet, round feel.