Overview
The 2016 Moss Wood Cabernet Sauvignon is a powerful and complex release from the estate’s flagship Margaret River collection. Near-perfect ripening conditions produced expressive Cabernet fruit and beautifully mature tannins, while 31 months in French oak added layered notes of cedar, leather and tar.
Vintage
The 2015–16 season provided excellent conditions for Cabernet. Adequate rainfall supported the dry-grown vines, flowering proceeded with minimal disruption and moderate temperatures allowed the grapes to ripen steadily. The vines accumulated 1,095 hours within the ideal range of 18°C to 28°C, resulting in excellent flavour and tannin maturity.
Winemaking
All fruit was harvested by hand, destemmed and transferred to small open fermenters. Each parcel was fermented with multiple selected yeast strains at temperatures maintained below 30°C and hand-plunged three times daily.
The Cabernet Sauvignon remained on skins for two weeks, Cabernet Franc for nine days and Petit Verdot for 12 days. Following pressing and malolactic fermentation, the wine matured for 31 months in 228-litre French oak barriques, of which 18% were new.
Producer Tasting Notes
Showing all the classic Moss Wood aromatic features with Cabernet Sauvignon’s blueberries and mulberries, Cabernet Franc notes of blackberries and violets and Petit Verdot giving sweet musk lollies and dark jubes. Since the wine had such long barrel age, these fruit notes are underpinned by tar, leather and cedar notes as well as a touch of charry oak.
These all combine to give the ‘16 a notable intensity, making it one of the more complex Cabernet Sauvignons we’ve made for some time, sharing many similarities with the mighty 2005.
Each of the varieties work their magic on the palate, combining to give generous blueberry, blackberry and red currant flavours. As we mentioned above, the season delivered near-perfect conditions for fruit ripeness and this is evident in the tannins which are classic Moss Wood.
Critic Reviews
95 Points – Robert Parker Wine Advocate
Tasted January 2020
Drinking Window: 2020–2040
94 Points – The Wine Front
Tasted June 2020
93 Points – Wine & Spirits Magazine
Tasted April 2020
Specifications
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Vintage: 2016
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Producer: Moss Wood
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Blend: 91% Cabernet Sauvignon, 5% Petit Verdot and 4% Cabernet Franc
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Region: Margaret River, Western Australia
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Country: Australia
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Winemakers: Clare and Keith Mugford
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Harvest Dates: Cabernet Franc – 12 March 2016; Cabernet Sauvignon – 17 March 2016; Petit Verdot – 19 March 2016
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Yield: Cabernet Sauvignon – 4.34 tonnes per hectare; Petit Verdot – 4.48 tonnes per hectare; Cabernet Franc – 3.66 tonnes per hectare
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Harvest Ripeness: Cabernet Sauvignon – 13.7° Baumé; Petit Verdot – 13.5° Baumé; Cabernet Franc – 13.2° Baumé
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Maturation: 31 months in 228-litre French oak barriques, 18% new
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Alcohol: 14%
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Bottled: 6 November 2018
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Released: 15 March 2019
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Suggested Drinking Window: 2020–2040
