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Moss Wood Chardonnay 2010

Chardonnay from Margaret River, Australia
  • JH95
  • RP94
  • JS90
14.5% ABV
  • JH94
  • RP93
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14.5% ABV

Winemaker Notes

All the fruit for this Chardonnay was hand harvested and delivered to the winery for whole bunch pressing. The wine was barrel fermented. Once primary fermentation was completed, malolactic fermentation then proceeded to 30% completion. After this, all batches were blended and the finished wine was returned to barrel, with its fermentation lees, in the end accruing 17 months in oak resulting in a full bodied, complex wine.

Critical Acclaim

All Vintages
JH 95
Australian Wine Companion
Full yellow-green; the rich and complex bouquet presages an intense, complex palate with strong barrel ferment inputs to the white peach, melon, fig and cashew flavours; a tight strand of acidity stops any possibility of the palate wandering off on a frolic of its own.
RP 94
Robert Parker's Wine Advocate
The 2010 Chardonnay is scented of peach kernels, yeast extract, toast, ginger and crushed almonds over a core of ripe apricots and warm apple slices. Full-bodied, rich and seductively silky, it fills the mouth with complex savory and ripe stone fruit flavors with a great acid line and a very long finish. Though approachable now, it should drink best 2013 to 2018+.
JS 90
James Suckling
Unresolved oak on the nose, but a rewarding tight palate, with truffle, mineral and melon. Screw cap. Drink over the next eight years.
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Moss Wood

Moss Wood

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Moss Wood, Margaret River, Australia
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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.

Margaret River

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Home to some of Australia’s most elegant and long-living red and white wines, Margaret River is situated in the farthest reaches of Western Australia. Relatively warm and dry, the region is cooled by breezes from the Indian Ocean. Margaret River takes some inspiration from Bordeaux, producing top-quality Cabernet Sauvignon with firm structure, mouthwatering acidity, balanced alcohol and notes of herbs and spice. Complex, age-worthy Chardonnays are another regional specialty. Also common here are refreshing blends of Sauvignon Blanc and Semillon, as well as earthy, aromatic Bordeaux red blends.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

AIWMOSSCHARD_2010 Item# 138764