Moss Wood Wilyabrup Chardonnay, Margaret River, Western Australia, 2020
Grape: 100% Chardonnay hand picked and whole bunch pressed with 17 months in French oak (50% new). Full malolactic fermentation.
The Moss Wood style is to produce a complex wine, rich, with veils of fruit flavours. Chardonnay with a superb ageing capacity. Fastidious viticulture, fermentation & lees ageing in French barriques.
Colour: Medium to deep straw hue; bright condition.
Nose: Fruit aromas are typical Moss Wood ripe peach, combined with a zesty note similar to cumquat marmalade. These combine with lots of roast almonds and cashews, shortbread biscuits, malt and toasty oak for added complexity.
Palate: The palate is lively, with fresh acidity giving lift to peaches, limes, grapefruit and caramel; there is full body and firm tannin underneath, so the wine displays good length and there is just a touch of malt and toasty oak on the finish.
Cellaring: We confront the usual dilemma with cellaring Moss Wood Chardonnay. On the one hand, its generous fruit notes and complexity provide very enjoyable early drinking and so we encourage customers who enjoy these youthful characteristics to drink the wine now. However, for those who prefer the mature notes in Chardonnay we recommend cellaring for at least 10 years to allow the wine to develop some bottle bouquet. Full maturity will be reached around 20 years of age.
"Rich style, grilled peach, honey and butter, cashews and cedar oak, a suggestion of aniseed? It’s glossy and viscous, but has a firm bite of lime acidity and flavour, toast and butter, a fine chalk dust texture, and a powerful savoury oatmeal finish. It’s certainly opulent in style, but keeps itself fresh, and for those seeking a more weighty Chardonnay, it will do the trick very nicely."
95/100 points, Gary Walsh, The Wine Front, December 2021
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- Screw Cap
- Ready to drink but will improve in good storage
- Primary Grape/Blend:
- Influence of Oak: