Operative words to describe this wine might include seamless and harmonious. There’s such wonderful integration of fruit and oak that it’s difficult to pick this wine’s flavor components apart—it’s a whirl of cassis and cedar, yet restrained; full-bodied, rich and dense without being heavy. Long and velvety on the finish, with enough soft tannins to last it 10–15 years.
This is Margaret River Cab at its best: silky and Claret-like but with the extra flesh of the New World. Pipe tobacco and cedar flow together seamlessly into a long, cool finish. Delicious now, and should age gracefully through 2020.
Deep black fruit notes on the nose go a little raisiny with air, but there are enough pleasant tree/earth aromas to distract you. On the palate, hickory smoke flavors mesh nicely with sweet fruit; tannins are soft and plush. Finishes medium-long, with juicy berry and cherry flavors.
You won’t sip this wine and think about how long you should age it—it’s ready to drink now, with sweet black fruit, creamy oak and a medium-bodied, easy mouthfeel. Finishes with some nuttiness.
The “blend” in the wine’s name refers to the fact that the grapes come from two vineyards: Glenmore (66%) and Montgomery Brothers (34%). Fruit on the nose is very concentrated, borderline syrupy or pruny. Moderate in size; the palate offers black plum and blackberry flavors. Very good, though you’d more likely guess South Australia than Margaret River if you taste…
One of the classic names of Margaret River, Moss Wood has turned out a blend of Cabernet Sauvignon, Petit Verdot, Malbec and Merlot that manages to be full bodied and muscular without being brawny. It features fresh cassis, mint and vanilla shadings and a long, slightly dusty finish. Drink now–2018.
We found a lot to like about this wine, from the passion fruit, mango and ginger aromas to the yellow plum, ginger and wheat flour flavors on the palate. A rich wine, it finishes with toast and a zing of grapefruit.