Description
A juicy, bold, and rich red from Wilyabrup, a sub-region of Margaret River in Western Australia. made from a blend of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot. A wine to be enjoyed straightaway rather than cellaring and we agree!
TASTING NOTE: Deep purple in colour. On the nose: It’s full of dark fruit aromas of mulberries and blackcurrants, with white pepper notes. On the palate: Full bodied with dark, and juicy black and red currant and blackberry with firm tannins and fresh acidity. 13.5% alcohol by volume.
FOOD PAIRING, STORING AND SERVICE: This wine with juicy fruit and firm tannins goes well with steaks, a venison or game dish, as well as rich, tomato-based pasta sauces. Enjoy now with a quick decanting if you’d like to slightly soften the tannins, or keep until 2026.
ABOUT: Moss Wood vineyards were planted in 1969; it was one of the founding estates of the Margaret River wine region in Western Australia. It’s owned and run by Clare and Keith Mugford (they are also the winemakers and viticulturists) who are dedicated to growing grapes of excellent quality to produce fine wines.
See mosswood.com.au for more information.
