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2013 Moss Wood Cabernet Sauvignon Magnum (1500ml) - Damaged Label
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- Cellar 8 - 20 years (2024-2036)
- ABV 14%
- Closure: Screw Cap
Outstanding colour displaying an inky black core with a bright dark crimson purple hue. A complex bouquet of blackcurrants and mulberries laced with faint hints of bay leaf merge into some subtle cedary tobacco characters, earth and spice. Medium to full bodied with a refined elegant mouthfeel, rich flavours of blackcurrant and shades of liquorice overlay vanillin cedar, light tobacco and spice characters. Excellent length with very finely grained, perfectly integrated tannins showing their polish. Long conclusion of blackcurrant, liquorice, vanillin cedar, a touch of tobacco and spice.
Cellar 8-10 years.
Hand-picked, destemmed to open fermenters with cultured yeast, 7 days fermentation and 7 days post-ferment maceration, matured for 28 months in French barriques (30% new). A powerful, full-bodied cabernet that still manages to achieve finesse thanks to the perfect balance of fruit, oak and tannins. An autocratic portrait of cabernet, and of photographic reality. Drink by 2043.
James Halliday's Wine Companion (January 2016)
The 2013 marks the 40th anniversary of Moss Wood cabernet sauvignon; 1973 was the first release. This 2013 release was matured in all French oak, as you’d expect, though only 15% was new, as you might not. It’s a blend of 92% cabernet sauvignon, 4% petit verdot and 4% cabernet franc.
Seriously fine grained. It may seem like a funny thing to mention first-up, but it’s almost the chief characteristic both of this release, and so often of Moss Wood cabernet. Or at least historically so. Oak has also been a key player over the past decade and even at 15%, it’s still plain to see/taste here too. Amazingly enough. It helps make for a seductively textural wine, backed by blackcurrant, boysenberry, black olive and mint. Length is excellent. So too balance, especially in the context that this is still super-young. Suggestions of tobacco are nothing more than that. There is no question that this will age well. Drink by 2038.
Campbell Mattinson - The Wine Front (March 2016)