- 97 Punkte JAMES HALLIDAY und „Special Value“, Jane Faulkner: „Moss Wood's flagship wine is a structured beauty with nothing out of place. The gloss of the colour, the florals, blackberries and mulberries infused with black olives, dried herbs and eucalypt; the French oak and the fine-grained tannins seal the deal. Very even and will reward the patient.“
- 99 Punkte Ray Jordan, West Australian: "Almost perfect. This exquisite wine from Margaret River is as close to perfect as any Margaret River has produced – and it gets my highest-ever score. Moss Wood’s Keith Mugford reckons that if he couldn’t make a good wine from the 2014 vintage he might as well give up. Well, he and wife Clare sure have made a great wine – the best Moss Wood cabernet yet and a drop that I award my highest-ever score.
In what was a brilliant growing season, Mugford has created a near-perfect wine. He has captured all that is exceptional about Moss Wood cabernets: ethereal perfumes and refined palate profiles. With the first sniff of the 2014, I was taken back to the 2001 and 2005, and the more distant 1975 – Moss Wood vintages that are among the greatest. But this new release stands alone.
The wine follows the usual combination of predominantly cabernet sauvignon, with small amounts (4 per cent) of petit verdot and cabernet franc. Just 17 per cent of the French oak is new, showing that when you have great fruit sometimes less new oak is more. And like most recent vintages, the slightly earlier picking dates have allowed Mugford to produce wines of slightly less alcohol, which contributes to the overall elegance and refinement.
So, my dilemma was: would I push my points to a score I have never given – a huge 99 out of 100.
I paced the room, arguing with myself. Eventually I said: “Stuff it, Jordan; be brave.” So, if you are at all serious about your cabernets, then this, even at $128 a bottle, is essential buying.
Moss Wood Wilyabrup cabernet sauvignon 2014
This is such a classic Moss Wood. As elegant and stylishly poised as any I have tasted through the years. Red berry and violets, with distinctive mulberry and cedar perfumes on the nose and that little oak influence. Such gorgeous perfume, which really makes this wine. The palate is balanced and refined with an elegance you only get in the very best of these wines. Wonderful integration of fine-grained, understated oak and fine, chalky tannins. Almost impossible to fault. A truly great wine and the best ever to come out of this magical region. 99/100 (Best drinking: 2020-50. Alc: 14%)"
- 5/5 Sterne John Lewis, Newcastle Herald: "A SUMPTUOUS CABERNET This Moss Wood 2014 Cabernet Sauvignon comes from a superb Margaret River vintage, has 14 per cent alcohol, deep purple hues and scents of cassis and violets. The front palate has sumptuous blackcurrant flavour, the middle palate adds ripe mulberry, Turkish delight chocolate, mint and cedary oak and the finish shows leathery tannins. DRINK WITH: fillet mignon. AGEING: 15 years.
|James Halliday:||97 JHSpecial Value for Money JH|
|Rebsorte(n):||Petit VerdotCabernet SauvignonCabernet Franc|
|Reben:||92% Cabernet Sauvignon, 4% Cabernet Franc, 4% Petit Verdot|
|% vol Alk:||14,0|
|Notizen des Weinguts:||We introduce our Moss Wood 2014 Cabernet Sauvignon by talking about the weather, as the best way to highlight how good the vintage was. Yes, we always emphasise the weather and regular readers know our strongly held view that the quality of any vintage is largely the product of the vineyard and the growing season it experienced. As much as technology ensures we minimise the downside of poor weather or human error, ultimately, the quality we deliver in the bottle is almost entirely down to Mother Nature. It’s an amusing truism that farmers complain about the weather and we grapegrower cockies are no different, watching it closely and fretting about what it will bring. Of course, there’s nothing we can do about it but we can respond to varying conditions and do our best to shepherd the crop safely to harvest. In reality, even in a tough season, the weather makes our lives interesting in a positive way. It seems contradictory but the more difficult the conditions, the more professionally challenging and satisfying the process can be, especially when we make really good wine, with 1989 a shining example. And then there’s 2014. From the time the vines went through budburst until the grapes were harvested 6 months later, the weather was entirely in our favour. It’s hard to know where to begin. We had above average rainfall through 2013 but most of it fell at times that caused minimum disruption. In our dry grown vineyards, this is always a bonus. It’s probably churlish to note the Cabernet Sauvignon and Cabernet Franc yields were very slightly down (about 4%), which we suspect was the result of 4 wet days during flowering. Petit Verdot, which flowered slightly later, wasn’t affected. Temperatures were ideal, with consistent mild to warm conditions and virtually no extreme heat. The mercury exceeded 40°C on only one day, 11th January, lasting for 45 minutes and across the whole season, there were a total of 36 hours above 33°C, almost a little too cool for Cabernet Sauvignon, where we’d prefer more like 50 hours, just to be on the safe side. Most importantly, the vines do their best work when the temperature remains in the mid-twenties and they basked for hours in those conditions. Our role was essentially reduced to that of bystanders but we’re proud to report we succeeded in avoiding disease and stopped the birds with timely application of nets. With such good conditions, the Cabernet Sauvignon strolled effortlessly across the finishing line of full ripeness on 16th March, 10 days ahead of average. Tasting Notes: The colour is deep brick red and condition is bright. On the nose the wine displays the full range of Cabernet fruit aromas – blueberries, blackberries and red currants, plus lifted perfumes of violets and pomegranate. As pretty as these characters are, underneath there are layers of leather, cedar and tar reminiscent of years like 1975 and 1995, adding significant complexity. The palate is similarly a rich expression of Cabernet Sauvignon, with the full array of ripe mulberries and cassis, giving rich fruit depth and length. The structure is very supple and sits underneath this generous fruit. The acidity gives the flavours vibrancy and the tannin is concentrated but rounded, so the effect is one of smoothness and length. The finish is soft oak, leather and tar.|
|Potenziell allergene Substanzen:||Enthält Sulfite. Kann Spuren von Eiweiß, Gelatine und Milch enthalten.|
|Importeur/Inverkehrbringer:||Weinhandlung Martin Apell, Eugen Richter Strasse 109, 34134 Kassel|
|Warnungen:||Der Konsum von alkoholhaltigen Getränken während der Schwangerschaft kann selbst in geringen Mengen schwere Konsequenzen für die Gesundheit des Kindes nach sich ziehen.|
|Hersteller:||Moss Wood, 926 Metricup Road, Wilyabrup WA, Australien|
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