Cabernet Sauvignon
Moss Wood Ribbon Vale Vineyard Cabernet Sauvignon 2019
Cellar for up to 9 years. No need to decant before serving.
Over the past four decades Clare & Keith Mugford have quietly built a stellar reputation for their Moss Wood winery which is set in the northern Wilyabrup sub-region of Margaret River. Founded in 1969, the estate is one of the region’s early pioneers and is today known for their powerful, long-lived Cabernet Sauvignon wines which easily rival Australia’s finest.
This hearty Cabernet is crafted with fruit from the estate’s Ribbon Vale vineyard which is blended with a small quantity of Cabernet Franc and Merlot. All of the grapes are harvested manually to maintain quality with the fruit carefully sorted on arrival at the winery. Each variety is fermented separately and then aged in French oak barrels for 18 months before the final blend is created.
Luscious blackberry, plum and cassis define the nose while the first sip reveals a full body, firm tannins and a well-built structure which will help this Cabernet age beautifully in the cellar over the next decade or so. The power and intensity of this wine make it a great match for hearty red meats including barbecued ribs, beef stews, venison, or simply a prime steak.
Over the past four decades Clare & Keith Mugford have quietly built a stellar reputation for their Moss Wood winery which is set in the northern Wilyabrup sub-region of Margaret River. Founded in 1969, the estate is one of the region’s early pioneers and is today known for their powerful, long-lived Cabernet Sauvignon wines which easily rival Australia’s finest.
This hearty Cabernet is crafted with fruit from the estate’s Ribbon Vale vineyard which is blended with a small quantity of Cabernet Franc and Merlot. All of the grapes are harvested manually to maintain quality with the fruit carefully sorted on arrival at the winery. Each variety is fermented separately and then aged in French oak barrels for 18 months before the final blend is created.
Luscious blackberry, plum and cassis define the nose while the first sip reveals a full body, firm tannins and a well-built structure which will help this Cabernet age beautifully in the cellar over the next decade or so. The power and intensity of this wine make it a great match for hearty red meats including barbecued ribs, beef stews, venison, or simply a prime steak.
Description
Cellar for up to 9 years. No need to decant before serving.
Over the past four decades Clare & Keith Mugford have quietly built a stellar reputation for their Moss Wood winery which is set in the northern Wilyabrup sub-region of Margaret River. Founded in 1969, the estate is one of the region’s early pioneers and is today known for their powerful, long-lived Cabernet Sauvignon wines which easily rival Australia’s finest.
This hearty Cabernet is crafted with fruit from the estate’s Ribbon Vale vineyard which is blended with a small quantity of Cabernet Franc and Merlot. All of the grapes are harvested manually to maintain quality with the fruit carefully sorted on arrival at the winery. Each variety is fermented separately and then aged in French oak barrels for 18 months before the final blend is created.
Luscious blackberry, plum and cassis define the nose while the first sip reveals a full body, firm tannins and a well-built structure which will help this Cabernet age beautifully in the cellar over the next decade or so. The power and intensity of this wine make it a great match for hearty red meats including barbecued ribs, beef stews, venison, or simply a prime steak.
Over the past four decades Clare & Keith Mugford have quietly built a stellar reputation for their Moss Wood winery which is set in the northern Wilyabrup sub-region of Margaret River. Founded in 1969, the estate is one of the region’s early pioneers and is today known for their powerful, long-lived Cabernet Sauvignon wines which easily rival Australia’s finest.
This hearty Cabernet is crafted with fruit from the estate’s Ribbon Vale vineyard which is blended with a small quantity of Cabernet Franc and Merlot. All of the grapes are harvested manually to maintain quality with the fruit carefully sorted on arrival at the winery. Each variety is fermented separately and then aged in French oak barrels for 18 months before the final blend is created.
Luscious blackberry, plum and cassis define the nose while the first sip reveals a full body, firm tannins and a well-built structure which will help this Cabernet age beautifully in the cellar over the next decade or so. The power and intensity of this wine make it a great match for hearty red meats including barbecued ribs, beef stews, venison, or simply a prime steak.
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