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Moss Wood Amy's Blend 2008

Bordeaux Red Blends from Margaret River, Australia
    0% ABV
    • JH95
    • JS93
    • JH95
    • RP91
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    Currently Unavailable $29.99
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    Winemaker Notes

    Youthful, deep brick red color. A vibrant nose, with primary fruit aromas of mulberry and red currant from the Cabernet Sauvignon and ripe plum from the Malbec and a jube-like confectionery from the Petit Verdot. In the background there is complexity from charry oak notes, plus touches of leaf, eucalypt and cedar.

    Immediately noticeable are generous red and dark fruit flavours that give the palate a juicy feel. There is full body and good texture but tannins are firm and provide backbone and length. The wine then finishes with soft, charry oak flavors.

    Critical Acclaim

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    Moss Wood

    Moss Wood

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    Moss Wood, , Australia
    Moss Wood
    Moss Wood is a premium wine producer located in the Margaret River Wine region of Western Australia. The area is regarded as one of Australia's premium grape growing regions. The wines produced at Moss Wood are Cabernet Sauvignon, Pinot Noir, Chardonnay, Semillon and from Moss Wood's Ribbon Vale Vineyard, Semillon Sauvignon Blanc, Cabernet Merlot and Merlot. There is also a Cabernet Sauvignon, Petit Verdot, Malbec, produced from grapes sourced from Yallingup and Cowaramup and since 2008, a Moss Wood Mornington Peninsula Pinot Noir, produced from grapes sourced from that famous Victorian region.

    Proprietors Clare and Keith Mugford enjoy the challenge of consistently producing high quality wines at Moss Wood. All decisions made in the vineyard and winery are based on the effect they will have on the quality of the wine.

    Alexander Valley

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    A source of Sonoma Cabernet Sauvignon that can rival its Napa Valley neighbors, the Alexander Valley is the hottest AVA in the county. This large and heavily planted appellation is only 25 miles from the coast, but it is relatively free of fog due to the sheltering effects of the mountain ranges in between. However, the Russian River, which runs through the valley, creates cool-climate pockets and soft, alluvial soil ideal for grape-growing.

    In addition to Cabernet Sauvignon, which makes up over 50% of plantings, Merlot and other Bordeaux varieties as well as Zinfandel thrive here, all of which take on a bold and voluptuous personality. Ample, fleshy Chardonnay and Sauvignon Blanc dominate white wine production. Some old-vine plantings of Grenache have been discovered here, and more recent experiments with Sangiovese and Barbera show great promise.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    MSKPMW003_2008 Item# 114451

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