MOSS WOOD | Wilyabrup | Cabernet Sauvignon | 2017
cabernet sauvignon | petit verdot | cabernet franc

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The wine that we are going to review today hardly requires any introduction, as this is one of the most famous wine labels from the lands of Down Under – Wilyabrup Cabernet Sauvignon 2017 by Moss Wood. Cabernet Sauvignon is grown all over the world in a wide range of climates and regions and it can produce wines that are very high in tannins and acidity, that can mature and develop for many years in the bottle. Cabernet Sauvignon is also a late ripening grape variety, which means that it is best suited for warm climates, where it is capable to produce wines that can reach into realms of perfection, where they are rarely followed. The story of this famous winery started in the spring of 1969 in Margaret River, in the northern sub-region of Wilyabrup, Western Australia, where Clare & Keith Mugford have been making wine and tending the vineyards at Domaine Moss Wood. This particular wine is a blend of three grape varieties: cabernet sauvignon (88%), petit verdot (8%) and cabernet franc (4%), where cabernet sauvignon forms the wine’s main body and structure, petit verdot add more floral notes, tannin extract and enhances the wine’s color depth, whereas cabernet franc offers a leaner mid-palate and a more dynamic finish. The final blend has been aged for a staggering 31 months in 228-litre, french oak barriques, from which 15% were new, at the first use. That said and without further ado, let’s take a look at the wine tasting results.
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Take a look at the tasting notes below and our detailed assessment of the wine:

//Visual
colour: medium-deep ruby color
clarity: hazy indigo shades at the rim

//Olfactory
intensity: rich & savory
fruit profile: red fruits | black fruits
__red fruits: redcurrant | red plum
__black fruits: blackberry | black plum | blackcurrant | black cherry
fruit character: ripe

//Flavor
non fruit: floral | spice | oak | savory
__floral: hints of violets
__spice: peppercorn | cloves
__oak: black tea | roasted oakwood | sun-dried oak | oaktree bark | hints of charred wood
__savory: brown olive | sweet potato | leather
primary layer: fruit–savory

//Palate
sweetness: dry
acidity: high
alcohol: medium+
tannin: medium+
__grip: fine
balance: good
__dominant: acidity
body: supple | medium-

//Taste
fruit profile: red fruits & black fruits
fruit character: ripe
non fruit: spice & oak
finish: medium
aftertaste: crisp

//Scoring
MOSS WOOD | Wilyabrup | Cabernet Sauvignon | 2017
variety: cabernet sauvignon | petit verdot | cabernet franc
country: Australia | Western Australia
region: Margaret River | Wilyabrup
rating: 92.6

//Conclusion
maturity: developing | age for another 2 or 3 years
verdict: fine | highly recommended
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This is definitely a fine wine of Australia and, with a total of 92.6 points scored, this wine is right there, among the best wines we’ve rated so far. Check our complete database on the wine rating page, where you can find all the wines that we have tasted and reviewed or go to the about us page and find out more about our exquisite rating system.

Verdict: this is a quite supple, crisp and slightly lean wine that is still developing, yet quite close to the peak of its prime form, therefore it is definitely ready to be enjoyed today or in the next 2 to 3 years. The wine feels voluptuous and a bit angular and it delivers ripe and fine-grained tannins on the palate, supported by nuanced acidity and just a touch of alcoholic warmth that is showing through on the mouthfeel. It has a very appealing, fruity-savory accent, with a medium- body and a crisp aftertaste. On the nose the wine displays ripe red & black fruits mixed with some mesmerizing savory notes in the foreground, supported by a quite nuanced, spicy-oaky background. In its current state the wine lacks a bit of structure and complexity on the palate – this is definitely a wine that will go well alongside meaty dishes that are rich in natural umami flavours, like for example a black angus filet mignon or an old-fashioned tomahawk steak. Enjoy!

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