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.
— J.C.
(2/1/2008)
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.
— J.C.
(11/1/2011)
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.
— D.T.
(12/31/2004)
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.
— D.T.
(10/1/2003)
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…
— D.T.
(5/1/2005)
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.
— J.C.
(7/1/2011)
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.
— W.E.
(7/1/2004)