Cabernet Sauvignon Cabernet Franc Petit Verdot Margaret River Western Australia
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.
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 29C. 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.