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David O'Leary and Nick Walker have amassed hundreds of gold medals and trophies between them, including the prestigious Jimmy Watson. A shared confidence in the quality of Clare Valley fruit was the catalyst for them to establish their own winery. OLeary Walker»
Belford Vineyard paradoxically produces the bigger yet softer of all Tyrrell's premium Semillon wines. Belford is the Hunter Valley archetype, showing a tightly structured palate with considerable length and breadth of citrus honey flavours. Tyrrells»
Campbell's Topaque is the most wickedly intense, lusciously rich elixir, laden with candied peel flavours, honeycombed fruit and amber complexities. Painstakingly crafted to the old world Solera system, a bespoke tradition of fractional blending and elevage, achieving the most indulgent concentration of flavour through a laborious racking of barrels as the angels take their share. Campbells»
David O'Leary really knows about things Cabernet Sauvignon, having claimed a Jimmy Watson Trophy and twice International Red Wine Maker of the Year. From low yielding vines up to fifty years of age, grown to superior sites within the Armagh Valley and Polish Hill River districts, the O'Leary Walker team create a powerful and complex, exquisitely perfumed and seamlessly layered Cabernet Sauvignon, framed by judicious oak and supported by graceful tannins, reflecting the idyllic growing climes of Valley Clare. OLeary Walker»
Mandoon are a Swan Valley operation of great provenance, their homestead vineyard being an ancient block established on the first rural grant in Western Australia, circa 1929 at a property named Sandalford. Always on the lookout for exceptional parcels of fruit, the highly decorated Mandoon team have focused on a northern block of Research Station Vineyard in Margaret River. Mandoon»
White Label is a McLaren Vale Cabernet Sauvignon of the highest eminence, having been nominated for the George Mackey Memorial Trophy, awarded to the most outstanding Australian export. Crafted from fruit grown to some of the oldest vines at Pirramimma and McLaren Vale, it has twice claimed Gold in San Francisco and competed well against a formidable host of distinguished growths at the prestigious London International. Pirramimma»
Adam Jackson bought the first blocks of land at the heart of Marlborough and took up farming in 1855. His wife planted a gumtree along Jacksons Road, it remains a regional icon and can be seen on the Jackson estate label. Jackson Estate»
Pinot Meunier like no other, certainly the most distinguished bottling of its kind anywhere in the new world. Mostly old vine Concongella Pinot Meuniere, from grapes picked off parcels established 1970, with the inclusion of a priceless component of ancient vines 1868 Pinot Noir. Bests»
The seemingly countless, memorable vintages of Delatite have claimed a litany of trophies, accolades and rave reviews throughout the world of wine. Her first vines were planted in 1968 on a picturesque rise overlooking the vistas of Mt Buller. Delatite»
Positioned half way between Avoca and Ballarat, the modestly sized Amherst have only ten acres under vine. The small yields translate into extraordinarily structured, powerfully intense wines, brimming with fine aromatics and lined with silky tannins. Amherst»
What fine Riesling Clare Valley does make, internationally recognized for wines of immaculate fruit character and delicate pastoral charm. Reillys manage many of Clare Valley's most exquisite vineyards, they bring a range of the most satisfying and approachable wines to enthusiasts with every vintage. Reillys»
Streicker's Bridgeland property yields harvests of the finest Shiraz. Crafted to traditional winemaking techniques, a regimen of old fashioned plungings and open ferments, into a pure, single vineyard Rhone style Syrah. Streicker»
Moss Wood
Moss Wood Amys Cabernet Blend
Available in cartons of six
By Moss Wood
Varietal CabernetSauv PetitVerdot Malbec Merlot
Region Margaret / WesternAustralia
Each $34.99
Dozen $419.00
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Moss Wood Amys Cabernet Blend 375ml
Available by the dozen
By Moss Wood
Varietal CabernetSauv Malbec PetitVerdot Merlot
Region Margaret / WesternAustralia
Each $22.99
Dozen $275.00
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Moss Wood Chardonnay
Currently out of stock
By Moss Wood
Varietal Chardonnay
Region Margaret / WesternAustralia
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Moss Wood Pinot Noir
Available in cartons of six
By Moss Wood
Varietal PinotNoir
Region Margaret / WesternAustralia
Each $61.99
Dozen $743.00
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Moss Wood Ribbon Vale Cabernet Sauvignon
Available in cases of 6
By Moss Wood
Varietal CabernetSauv Merlot CabernetFranc
Region Margaret / WesternAustralia
Each $61.99
Dozen $743.00
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Moss Wood Ribbon Vale Elsa Sauvignon Blanc
Available in cartons of six
By Moss Wood
Varietal SauvBlanc
Region Margaret / WesternAustralia
Each $61.99
Dozen $743.00
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Moss Wood Ribbon Vale Merlot
Available in cartons of six
By Moss Wood
Varietal Merlot
Region Margaret / WesternAustralia
Each $61.99
Dozen $743.00
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Moss Wood Ribbon Vale Semillon Sauvignon
Available in cartons of six
By Moss Wood
Varietal SauvBlanc Semillon
Region Margaret / WesternAustralia
Each $31.99
Dozen $383.00
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Moss Wood Semillon
Available in cartons of six
By Moss Wood
Varietal Semillon
Region Margaret / WesternAustralia
Each $35.99
Dozen $431.00
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Moss Wood

http://www.mosswood.com.au/ - Moss Wood - Tasting Notes On Australian & New Zealand wines
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.

http://www.mosswood.com.au/ - Moss Wood - Tasting Notes On Australian & New Zealand wines

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.

http://www.mosswood.com.au/ - Moss Wood - Tasting Notes On Australian & New Zealand wines

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.

http://www.mosswood.com.au/ - Moss Wood - Tasting Notes On Australian & New Zealand wines

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