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In commemoration of the year Samual McWilliams planted his first vines, 1877 is a national flagship, crafted from the best fruit of vintage. The choicest parcels of estate grown Shiraz are sourced from superior mature vines on the original McWilliams plantings at Barwang among the Hilltops. McWilliams» |
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Whole bunches and oak barrel ferments, the costly extravagance of three years tirage on sedimentery yeast lees, each bottle individually riddled by hand, disgorged and sent to cellar for the ultimate indulgence of extra age before release, Pamela is the zenith of the sparkling winemaker's art. Her luxurious effervescence exudes brioche, tarte tatin and French boulangere, her creamy textural mousse unravelling ribbons of rich yeasty autolysis, crème caramel and baked fruits. Wicks» |
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Given the scarcity of Best's prestige, limited release, old vineyard icons, Bin #1 affords enthusiasts their first taste of the Great Western Shiraz style and leaves them eager to discover more. A classic, cool climate, aromatic wine, floral and spicy, peppery and elegant, retaining vital Great Western fruit character. Bests» |
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Take a lesson from the well versed Rosé rectors on the Cotes du Rhône and you'll be adding a measure of the arcadian Cinsault grape into your Grenache ferments, conceiving an animate and engaging ochre pink wine. There's a real affinity between the balmy maritime climes of McLaren Vale and the swarthy, effusive varietals that hail from the French south. Bondar» |
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Classically structured with a well established estate styling, Hunter's have won more than 100 gold at international wine competitions, including Marquis de Goulaine Trophy for Best Sauvignon Blanc in the World at the International Wine & Spirit Competition. Jane Hunter is a highly qualified viticulturist with a long family history of wine growing, she worked closely with eminent Australian oenologist Dr Tony Jordan to achieve the quality of harvests which are benchmarks in the world of Marlborough Sauvignon Blanc.. Hunters» |
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Peter Lehmann has always been Riesling's most outspoken advocate, he has claimed best Riesling trophy at the prestigious London International on more occasions than any other, he declares Riesling to be his wine of choice if marooned on the proverbial desert island. Early picking of fruit from a superior single vineyard in the salubrious climes of Eden Valley has produced a fresh, lively Riesling, expect this captivating wine to exhibit genuine charm and offer great longevity as it narrowly missed being bottled behind Lehmann's flagship Riesling label.. Peter Lehmann» |
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Characterized by its controlled power, elegance and finesse, a very special Pyrenees wine which redefines the great Cabernet virtues of stature, structure and length. The inaugural release claimed Gold and Best Wine ahead of two timeless Bordeaux icons, Chateau Mouton Rothschild and Cos d'Estournel. Taltarni» |
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Paringa Estate has established an unassailable repute over the last twenty years as one of the leading small winery vineyards in the country, named Australian Winery of the Year by James Halliday. Paringa Shiraz won a total of six trophies including Best of Show at the 2006 Royal Sydney, sweeping the field with five Gold Medals and five Trophies, including the prestigious Best of Show and Best Shiraz at the 2009 Royal Sydney, as well as Best Shiraz Trophy Royal Melbourne. Paringa Estate» |
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Twice Gold Medal Challenge International du Vin! Moscatel and Gewürtztraminer grapes, grown to estate vineyards on the mountains of the Upper Penedes, form the backbone of fruit for Viña Esmeralda, a delicate but strunningly fragrant wine. The dry fig and raisin characters of Moscatel de AlejandrÃa give Esmerelda it's luscious and flavourful palate, fleshed out by the orange of Frontignac or Moscatel de Grano Menudo as the Spanish say, further enhanced by the complex aromaticness and spice of the vivacious Traminer.. Torres» |
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Perfect balance in wine cannot be manufactured, it occurs naturally. Gemtree achieves this elusive idyll. Gemtree» |
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Clare Valley Shiraz is internationally renowned, remarkable for its spectacular complexity, elegance and poise. Bill Taylor planted Shiraz with a view to formulating the very style which has won primacy throughout the world of wine. Taylors» |
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A solid Cabernet Sauvignon with profound structure and vigorous fruit, the essential Coonawarra style, exuding rich bramble, berries and cassis aromas characters over soft, elegant tannins. Extended maturation in the finest French oak contributes to the wine's overall balance and drinkability. Hollick» |
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About Moss Wood - the Winery
Moss Wood
Moss Wood is a premium wine producer located at Margaret River, highly regarded as one of Australia's best wine producing regions
A study by viticulturist, Dr John Gladstones, first drew attention to the suitability of the Margaret River region for making wine. Gladstones believed that the soil found in the area, clay subsoil covered by gravelly loam, was ideal for viticulture. He compared the Margaret River climate with that of Bordeaux, indicating that both had an average rainfall of over 1000mms and an absence of temperature extremes, because of the influence of the sea on three sides.
One of the first to be influenced by Gladstones' theory was Bill Pannell who spent six months searching the Margaret River area for ideal land for a vineyard. He chose a site at Wilyabrup and persuaded the owner, Jack Guthrie, to sub-divide his land and to sell the block, which became Moss Wood.
Bill and Sandra Pannell commenced work on the Moss Wood Vineyard in 1969 at the same time as the Hohnens were developing Cape Mentelle and just two years after Dr Tom Cullity began the first vineyard in the area at Vasse Felix. A nursery for Cabernet was established in 1969, and the next year, two hectares of Cabernet Sauvignon were planted. The first vintage took place in 1973 when 250 dozen bottles of Moss Wood Cabernet Sauvignon was made. The Moss Wood Pinot Noir was first produced in 1977
Semillon was the first white wine planted at Moss Wood because suitable cuttings of Chardonnay did not become available in Western Australia until 1976. The first crop of Semillon was harvested in 1976, although a commercial release was not possible until the next vintage. Similarly, the first vintage of Chardonnay, in 1980, was not released commercially and as the next two crops were destroyed by bad weather, the public did not see a Moss Wood Chardonnay until the 1983 vintage.
In 1978, Roseworthy graduate, Keith Mugford, was employed to run the winery and in 1985 Keith and Clare Mugford purchased Moss Wood. The past decade has seen significant developments including re-trellising, in line with new developments in vine management in Australia, and the planting of Cabernet Franc, Merlot and Petit Verdot for blending with the Cabernet Sauvignon.
A belief that the quality of the wine is largely determined in the vineyard means that continual efforts are made at Moss Wood to improve viticultural techniques. This can be seen in the changeover to the Scott Henry trellising system for the Chardonnay and Pinot Noir and the adoption of the similar Te Kauwhata Two Tier system for the recently planted Cabernet Franc, Merlot and Petit Verdot. These changes have reduced the density of the foliage and exposed the grapes to more sunlight. Not only has this improved quality and crop yield but also it has made picking, pruning and spraying easier and quicker. Experimentation in the vineyard has been matched at the winery and the wines have undergone subtle refinements over the past decade. Two factors have resulted in the production of Moss Wood Cabernet Sauvignon, which are more complex and have greater finesse. The wines are given longer skin contact time during fermentation and small amounts of Cabernet Franc (5%) and Merlot (0.05%) are now included in the blend. From the 1995 vintage onwards, Petit Verdot has contributed 5% to the wine. The benchmarks for the Moss Wood style, however, remain the Cabernet Sauvignons made between 1974 and 1977.
Burgundian influences have seen new techniques used in the production of Moss Wood Pinot Noir: the addition of whole bunches of grapes to the crush, longer skin contact time during fermentation and hand and feet plunging to mix the skins while the must is fermenting. These refinements in winemaking have been responsible for an improvement in the quality and consistency of the style. Keith and Clare Mugford enjoy the challenge of consistently producing high quality wines at Moss Wood. By striving to implement appropriate viticultural and vinicultural advances, they aim to further improve their understanding of premium wine production and enable Moss Wood to maintain its position as a leading Australian winery.
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