2011 Moss Wood "Moss Wood Vineyard" Wilyabrup Margaret River Western Australia

SKU #1253151 97 points James Halliday

 Moss Wood at its best, everything in its right place, perfectly balanced, and speaking of the vineyard, the vintage, the variety and the winemaker with equal conviction. Full purple-crimson; supple blackcurrant fruit is cosseted by superfine, but persistent, tannins and high quality French oak.

96 points James Suckling

 A bright, fragrant and aloof style of cabernet sauvignon that has plenty of lively and vibrant fruit in the mix, behind cedary oak and a gentle layer of leaves and brick dust. The fruit is in the Wilyabrup spectrum of red berries and cassis. The palate has smooth, fabric-like tannins on offer with an evenly formed, graceful and slow-building ascent through to the finish. Very nicely framed up, well balanced and a gently fleshy release through the finish. Drink in 2019.  (2/2015)

95 points Robert Parker's Wine Advocate

 Deep garnet-purple in color, the 2011 Cabernet Sauvignon has an enticing nose of mulberries, black-plum preserves, cassis and blueberries with an undercurrent of violets, cedar and menthol. Medium-bodied and demonstrating great finesse, even at this youthful stage, the expressively perfumed, black-fruit flavors are nicely framed by firm, ripe tannins and refreshing acid. It finishes with incredible length. Drink it 2015 to 2025+. (LPB)  (8/2014)

95 points Wine Enthusiast

 Perhaps the best young wine I've tasted from Margaret River, this makes a compelling case for the region's Cabernet. Pure cassis fruit is lifted and framed by hints of toasted cedar, making for soaring aromatics and flavors, but what sets this wine apart is the tender, silky texture married to ample weight and richness. The finish lingers, with a supple, dreamy character that speaks to a gentle climate and careful winemaking. Drink now - 2030. (JC)  (4/2016)

93 points Vinous

 Inky ruby. Sexy dark berry and candied cherry scents are given depth by suave oak spice, vanilla and fruitcake nuances. Sweet cassis and blackberry flavours show excellent clarity, along with suggestions of anise and mocha. Gains sweetness with air, taking on floral pastille and vanilla qualities that carry through a long, clinging, lightly tannic finish. (ID)  (7/2014)

90 points Wine Spectator

 Supple, bright and expressive, with cherry, licorice and floral flavors that persist charmingly against lightly crunchy tannins on the finish. (Web Only - 2015)

18 points Jancis Robinson

 Very dark crimson. Round and sweet and balsamic. Warm year and broad and sweet. Charming and fresh. Willyabrup. 91% Cabernet Sauvignon, 4% Petit Verdot, 4% Cabernet Franc, 1% Merlot.  (9/2014)

K&L Notes

Winemaker's Notes: "Deep brick red; bright condition. Very scented; red fruit aromas of red currant and pomegranate; dark fruit aromas of blueberry and mulberry; floral, ethereal notes of violets, spice, dried herbs and red currant jelly; a background of tar, liquorice, seaweed, earth and cedar. On the palate - immediate impact of vibrant fruit flavours; red currant, black currant, rich, long and generous; full body; great length and breadth; very silky tannin gives the wine density and concentration but with excellent balance and leaves a smooth texture; soft, tarry oak notes on the finish.The fruit depth and balance of this wine is such that it has tremendous, immediate appeal and can certainly be enjoyed now and over the next five years. However, purists need not fear because we also strongly recommend it for cellaring for at least 15 years, by which time the tannins will have softened a little and there will be some evidence of the bottle bouquet. To allow the wine to reach final maturity and display its full array, it should be cellared for 25 years."

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Staff Image By: Sal Rodriguez | K&L Staff Member | Review Date: 6/22/2016 | Send Email
Since tasting this, yesterday afternoon, I can't stop thinking about the beauty of this wine. I've tasted far lesser wines that were far more expensive from Bordeaux. This has the right aromas that invite you in for the sip. The fruit is dark, intense, and is mouth-filling, with a silky texture. There's just enough toast going on to balance things out, but not enough to knock things out of whack. This is delicious and rich, without being over-the-top. We don't have a lot so be sure to jump on this top tier, very age-able, wine before it's gone!

Additional Information:


Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


- While it is true that the greatest strides in Australian winemaking have come in the last 30 years or so, commercial viticulture began as early as the 1820s and has developed uninterrupted ever since. The majority of the great wine regions are in the southeastern area of the continent, including Barossa Valley, Clare Valley, McLaren Vale, and Coonawarra in South Australia; Yarra Yarra Valley and Pyrenees in Victoria; and the Upper and Lower Hunter Valleys in New South Wales. Many of the wines from Southeastern Australia are based on Shiraz or Cabernet Sauvignon and various blends including Grenache and Mourvedre. In Western Australia, along the Margaret River, great strides are being made with Pinot Noir as well as Bordeaux-styled reds. There are also many world-class releases of Chardonnay and Sauvignon Blanc from the land Down Under, where Riesling also enjoys international acclaim. While many equate Aussie wines with “value,” there are more than a few extremely rare and pricey options, which never fail to earn the highest ratings from wine publications and critics throughout the world. View a list of bestselling items from Australia.

Western Australia

Specific Appellation:

Margaret River