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Moss Wood Moss Wood Vineyard Cabernet Sauvignon 2010

Cabernet Sauvignon from Margaret River, Australia
  • JH96
  • RP95
  • WS93
14% ABV
Other Vintages
  • WE95
  • RP95
  • WS90
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14% ABV

Winemaker Notes

There are 5 different Cabernet Sauvignon vineyards at Moss Wood and all are picked and made separately. Each block has particular traits which come together in the final blend to make the wine that consumers would recognize as their Cabernet Sauvignon.

Grapes: 90% Cabernet Sauvignon, 6% Petit Verdot, 4% Cabernet Franc

Critical Acclaim

All Vintages
JH 96
Australian Wine Companion
Deep crimson-purple; the fragrant bouquet sets the scene for the cascade of blackcurrant, redcurrant and cedary oak (over 30 months in barriques), supple tannins providing the framework for long-term cellaring. One of the blue bloods of Margaret River, and in scintillating form, the small amount of petit verdot and cabernet franc precisely weighted.
RP 95
Robert Parker's Wine Advocate
Deep garnet-colored with a hint of purple, the 2010 Cabernet Sauvignon presents pronounced cassis, warm blackberry and spiced plum aromas with hints of dried mint, lavender, violets, cigar boxes and Chinese five spice. Medium to full-bodied with great poise and expression even at this primary, youthful stage, it has a firm level of fine-grained tannins and a lively backbone of acid through the finish with great length and depth. Approachable now, it should drink best 2015 to 2024+.
WS 93
Wine Spectator
Lithe and refreshing, with layers of plum and currant fruit on a deftly balanced frame, coming together with delicate hints of sage and tobacco on the finish. Offers purity, subtlety and depth.
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Moss Wood

Moss Wood

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Moss Wood, 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.

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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.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

AIWMOSSCAB_2010 Item# 138763