(1 customer review)

Moss Wood Estate ‘Amy’s Blend’, Margaret River, Western Australia, 2018

The theme of the nose is ripe berries, with all the typical features of the 4 varieties in the blend; red current from Cabernet Sauvignon, blackberry from Merlot, plums and spices from Malbec and black juices and musk from Petit Verdot. In the same mould as the nose, the palate has great fruit concentration and length, courtesy of all the dark berry flavours. This sits over and all but covers a firm structure of acid and tannin, so the result is very drinkable indeed.

Grape Variety: 79% Cabernet Sauvignon, 10% Merlot, 7% Malbec and 4% Petit Verdot.

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£17.42

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Moss Wood Estate ‘Amy’s Blend’, Margaret River, Western Australia, 2018

Tasting Note

The theme of the nose is ripe berries, with all the typical features of the 4 varieties in the blend; red current from Cabernet Sauvignon, blackberry from Merlot, plums and spices from Malbec and black juices and musk from Petit Verdot. In the same mould as the nose, the palate has great fruit concentration and length, courtesy of all the dark berry flavours. This sits over and all but covers a firm structure of acid and tannin, so the result is very drinkable indeed.

Food Pairing

Grilled and roasted red meats, strong cheeses and very enjoyable on its own.

Winemakers Notes

Across all the varieties in the Amy’s blend, we use a similar technique, with fermentations in closed tanks, with pump-overs for colour and flavour extraction. Time on skins is typically shorter than the Moss Wood and Ribbon Vale reds, varying from 9 days for the Petit Verdot to 16 days for the Cabernet Sauvignon, Malbec and Merlot. After pressing, the wine was blended and then racked to 228 litre French oak barrels, although there was no new oak. Our intention is to ensure the Amy’s always has good fruit depth and so a short time in old barrels gives us sufficient complexity.

With the 2017 vintage, yields were back to normal, Amy’s is back in our newsletter and our first red wine release from the 2017 vintage, one that was both exciting and challenging. Regular readers will recall its uncanny similarity with the great 1990 and from a quality perspective, 2017 looms as a significant competitor for its older sibling. If we look at the harvest details, we can see why this was.

The exciting part is in the consistency of the ripeness across all varieties. This is very important because our aim in making the Amy’s is to ensure the wine has good fruit depth, without an assertive structure. Each variety was picked over 13° Baume and the Merlot and Petit Verdot both got to 14°. This means they all have genuine fruit richness, leaving the tannins, even in the young wine, sitting nicely in the background.

So, what was the challenge? The harvest dates, of course! Instead of starting in mid- march with Malbec or Merlot, we didn’t take any fruit until 11th April. Cabernet Sauvignon has a median harvest date of 24th April but the last batch didn’t come off until the 29th! In a region where significant rain is always a risk from the middle of March onwards, this was indeed a challenge. We spent many hours assessing and reassessing the weather forecasts and we got lucky. Mother Nature decided to give us a classic west coast, Indian Summer, with no rain and balmy autumn days. Every day the forecast said fine was another day that we would delay picking and, in the end, the result is quite special..

Winery

Founded in 1969 and bought by Keith and Clare Mugford in 1985, Moss Wood is a leading producer in the Margaret River region of Western Australia. The estate is particularly known for its wines from Bordeaux grape varieties. Moss Wood is an important, founding estate of the Margaret River wine region, located in the northern region of Wilyabrup, Western Australia. Clare & Keith Mugford, as winemakers, viticulturalists & proprietors, have been making wine & tending the vineyard at Moss Wood since 1984. Their exacting viticulture ensures the production of grapes of excellent quality and they have created a stable of fine wines distinguished by their consistency over each vintage and their ability to age superbly. The Moss Wood and Mugford names are synonymous with uncompromising quality. Undoubtedly one of the stars of the Margaret River wine region, Moss Wood’s premium ‘Wilyabrup’ Cabernet Sauvignon has firmly entrenched itself among Australia’s greatest red wines, and despite its hefty price (RRP $130) generally sells out within days of release. The ‘little sister’ to their super-premium release, Moss Wood’s Amy’s Cabernet offers a super appealing example of Margaret River Cabernet at a fantastic price. Designed to be balanced and drinkable as a younger wine, the 2017 Amy’s is a blend of Cabernet Sauvignon, with small amount of Petit Verdot, Malbec and Merlot. The result is a highly appealing red with generous fruit depth, an abundance of varietal blackcurrant, violets and red fruits, with the subtle oak playing a mere support role. A high quality red wine from one of Australia’s leading wineries, this is a wine of enormous appeal particularly at this price.

Cellar Notes

We noted above our plan for this wine which is for it to be balanced and drinkable as a youngster and we are very confident we’ve hit the mark with the 2017. However, as everyone now knows, high quality Margaret River Cabernet Sauvignon is a fine cellaring wine and for those who like to have some cedary and tarry complexity, we recommend cellaring for 10 years.

Reviews

“95 Points. Cabernet sauvignon, merlot, malbec and petit verdot grown on the Glenmore Vineyard, fermented, matured and bottled at Moss Wood. The excellent crimson-purple colour introduces a juicy and seductive array of red and black fruits held close by ripe tannins and integrated French oak. A pleasure to drink”. – James Halliday

“What a delightful multi-faceted drop we have in this blend of cabernet sauvignon, merlot, malbec and petit verdot. It has 13.5 per cent alcohol, ruby hues and cassis and caramel aromas. Vibrant blackcurrant flavour zips in on the front palate and elements of ripe black cherries, spice, Turkish delight chocolate and savoury oak home in on the middle palate. The finish has pepperminty tannins. Try it with glazed duck with pear and rocket salad. The Amy’s label dates back to 2002 and is Clare and Keith Mugford’s tribute to the late Margaret River pioneer Amy Beers and her family who farmed and ran cattle on the Glenmore property at Yallingup from 1895. Amy’s grandson, winemaker Ian Bell, planted the Glenmore vineyard on the property in 1990.” – John Lewis, Newcastle Herald, February 9 2019.

“Moss Wood 2017 Amy’s is more precocious than usual and it seems to have realised that it is being released at the same time as the 2015 Estate Cabernet and so it has to distract you from opening any bottles of the Grand Vin by being more come hither than of late. Instead of being a mini-Moss Wood with the accompanying tannin and grunt, Amy’s carries out the job of being a rousing support band, knocking out crowd-pleasing, forward-drinking flavours. It effortlessly imprints the Moss Wood brand on your wine brain such that, one day, when you find yourself confronted with a list of mature MR Cabs, the chances are Amy’s will be there, at the back of your brain, urging you to buy a smart bottle of its portfolio partner. It is the ultimate vinous teamwork working in perfect harmony.” – Matthew Jukes 100 Best Australian Wines 2018/ 2019.

For more information on this wine and the vineyard, click here

1 review for Moss Wood Estate ‘Amy’s Blend’, Margaret River, Western Australia, 2018

  1. Alex

    A delicious Cab, pairs stunningly with some BBQ steak! Will definitely buy again and pop some in the cellar for some ageing.

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